Eclectic, Engaging Food at Alma in Minneapolis

It isn’t everyday you get engaged. And it isn’t everyday you eat a meal like the one you can enjoy at Alma. Yep, Trusty and I are enfianced! During an incredible meal at Alma he asked the big question. Because of the wonderful occasion and because of the delicious food it was a truly memorable meal.

In one word: Wow.

Food: The food was fantastic. Alma’s menu changes every 6-8 weeks, to offer new dishes that flavorful seasonal ingredients. They specialize in three course tasting menus for $45 per person–not bad at all for a fine dining experience.

I started with a warm Celery Root Souffle ($14 a la carte). De-lic-ious! Great texture and flavors. I’ve never had anything like it.

My second course was out-of-this-world amazing–lobster gnocchi ($17 for a la carte). It was fantastically rich and sweet, with giant pieces of lobster and a delicious orange truffle butter sauce. If we can get Alma to cater our wedding (fingers crossed), this will be on the menu!

So buttery and sweet...

My third course was Pan Seared Scallops with caramelized onions and beets ($28 a la carte). The scallops were seared to perfection–tender and sweet and soft. MMMMMMMmmmmmmmm.

My Trusty Sidekick started with a Mozerella and Beet salad with fresh basil and a light balsamic glaze. It tasted as fresh as summer.

For his second course, he tried Glazed Beef Short Rib ravioli with fragrant and delicious fried sage leaves ($25 a la carte).

His third course was the 12 Hour Beef and Parsnips, a slow-cooked pot roast over parsnips and balsamic onions, with a carrot butter sauce ($28 a la carte). Suffice to say we were both stuffed after our third plate…

…but of course the evening called for dessert! So, we split a chocolate tarte ($8) with chocolate sorbet and yummy, homemade potato chips. It was an amazing combination of sweet and salty.

What a sweet end to the meal.

Drink: As soon as our waitress figured out Trusty had just proposed, the matre d’ graciously sent over two glasses of champagne during dinner, and two glasses of Pacific Rim Framboise, NV, Washington during dessert. I usually don’t like Framboise–it can be cloyingly sweet–but this vintage (if that is the appropriate term) was delicious. I also enjoyed a delicious glass of rosehip herbal tea called “Bliss” at the end of the meal.

Service: Our waitress was fantastic, and the entire staff was so warm and welcoming. Alma’s hospitality was memorable–we’ll be back soon to enjoy their service again.

Scene: Because we went during an epic snowstorm the restaurant was literally empty! Trusty had called ahead to ask if we could be seated in a back, quiet corner of the restaurant, and when we arrived the Maitre d’ somewhat comically led us through Alma’s front room, which was empty, through their back room, which was also empty, and seated us at the very back corner table. When our waitress came over she informed us that the chefs were cooking for us. What an incredible evening. 

The interior of Alma.

Cost: Our meal came to a little under $150 with tax and tip.

If you like, try: Heartland in St. Paul, Naha in Chicago

Get Kate Middleton’s Issa Engagement Dress for Less

“Fetching.” It’s that elusive, slightly archaic adjective that, once upon a time, was used to describe young ladies with an ineffable beauty and charm. These days, fetching seems to almost exclusively apply to Kate Middleton–or should we say Catherine–who has become a bit of an “it” girl since her engagement to Britain’s dreamy-despite-balding Prince William.

The happy couple posing for photographs following the announcement of their engagement on November 16th.

For the royal announcement Kate wore an understated silk jersey Issa dress the same color as her beautiful new engagement ring, and we’ve been swooning over this fetching number–and the switch to her proper name–ever since. The dress was said to have sold out internationally only 24 hours after the announcement, back in November, and only now are stores receiving new inventory. If you’ve gone Issa-mad too, here’s some info on where to find the dress, and, a few places where you can get the look for less!

Always reliable Net-A-Porter recently added The Dress to its clothing line-up, where you can buy it (before it sells out again) for $535:

The Kate Middleton Effect (a statistical term) means this dress can "fetch" a steep price: $535!

British brand Tesco has made a much less expensive knock-off they’re calling the Pepita Dress, for 99 pounds (about $150 US). This viscose version captures the look of Kate’s silk Issa by featuring a deep V-neck, draping, and a wrap waistband:

the Pepita knock-off

BCBG’s version is available on Neiman Marcus’ Last Call site, where it’s marked down from $148 to $89 (sale goes through January 26th):

BCBG's version

For a flirty version of Miss Catherine’s dress, check out this shorter sapphire blue silk jersey wrap dress, featuring asymmetric draping–it’s on sale at FoleyandCorinna.com for $238 (originally $340):

If you have royal fever, check out this edgier version of Kate's dress. Hot!

For something more ladylike, consider this Calvin Klein stretch knit sheath dress, in the same stunning sapphire blue as Kate’s. It’s on sale at Bluefly.com for $80.10 (originally $128). The ruffle at the waist and pleating at the neckline are two details that make the dress very fetching:

Another Bluefly.com frock that looks Kate-worthy is this Wyatt royal blue jersey dress with a great twisted knot detail. It’s on sale now for $79.20 (originally $125):

We love the flattering pleating of this twist knot design.

If you want the easy elegance of an Issa dress without looking like you’re completely obsessed with Kate Middleton, try this slate gray one, which features a similar length and draping style to Kate’s.  It’s available at MyTheresa.com for $650.05:

Another dress that’s similar in silhouette and features flattering draping (but, differs in color) is this Sinclaire 10 Pleated Knit dress, on sale at Saks for $136.49 (originally $325):

 

This Sinclaire 10 knit dress has a gently pleated bodice and skirt that capture the elegance of Kate's look.

This Tibi dress is another Issa look-alike, in a deep jewel-tone purple, on sale at TheOutNet.com for $177.75 (originally $395):

We love the wrap effect of this Tibi dress.

It’s no wonder Kate’s style is spawning look-alikes left and right–what woman doesn’t want a dress that delivers her easy elegance. Miss Middleton, if being a fashion icon becomes one of your royal “duties”, we’re on board.

Spicy, Satisfying, and Inexpensive Korean at The Mill in Morningside Heights

Lately it seems like everyone in New York City has the sniffles, including me. A stubborn cold is going around, and I’ve been trying to shake it for over a week. When DayQuil and NyQuil fail, it’s time to bring out the big guns; it’s time to head to The Mill for some spicy and satisfying Korean food.

I think of The Mill as a little gem in Morningside Heights. It’s really the only authentic Korean food around on the UWS, unless you want to hike down to K-Town.  My Trusty Sidekick and I love coming here (even when I’m not under the weather) because the food is fresh, the portions are huge, and the service is fast. Best of all, it’s cheap. For a quick, inexpensive dinner, it’s hard to beat The Mill.

In one word: Qauthentic (quick + authentic)

Location: 2895 Broadway (between 111th St & 112th St)

 

The four complementary Banchan (small dishes) at The Mill are always fresh and constantly changing.

Food: As soon as you sit down four bowls of complimentary side dishes, called Banchan, will arrive, followed by a small bowl of miso soup. These dishes always make me smile–they’re fresh and constantly rotating. Trusty loved the spicy kim chi, while my favorite was the chilled, spicy and silky tofu. It was a great way to start the sinus-clearing meal.

Nothing like a rich, comforting Miso soup when you're sick--especially when it's free!

Trusty and I always order our favorite, go-to Bibimbap dishes. (Quick aside on Bibimbap–if you haven’t had Korean before, this dish is a must-try. The word means “mixed meal” and that’s literally what it is–a bowl of warm white rice topped with namul (sautéed and seasoned veggies) and paired with a raw or fried egg and/or sliced meat. On top of it all, you add gochujnag, a very spicy chili pepper paste, or chogochujang, a delicious, addictive Korean version of ketchup.  The dish can be served hot or cold, but usually comes in a very hot stone pot, and the ingredients are stirred together thoroughly just before eating.)

 

Magical, addictive chogochujang, a thick, sweet and very spicy sauce that's like a Korean version of ketchup.

I usually order Hwae Bibimbap ($12), which is a cold bibimbap (served in a stainless steel bowl instead of a hot stone pot) with assorted julianne vegetables and pea shoots, strips of slightly salty and sweet dried seaweed, julianne Fuji apple slices, and chunks of fresh, raw, sweet tuna or tilapia, all over warm white rice.

 

I love all the flavors and textures in this dish!

This dish combines all my favorite flavors and textures–I love the cold, sweet, raw tuna and tilapia with the warm white rice and the sweet and crunchy Fuji apples with the veggies–crispy lettuce and pea shoots dressed in nutty sesame oil–with the salty and slightly sweet seaweed–mmm. Tons of fresh, delicious ingredients that only get better with the spicy, sweet and vinegary chogochujang sauce.

 

Yum. I love the huge portions. The bowl is always way too big for me to finish!

Trusty always orders his favorite bibimbap, which is Mushroom Dolsot Bibimbap with Beef. It’s loaded with mushrooms, other veggies like bean sprouts, carrots, and zucchini, and strips of seared beef. 

Trusty’s bibimbap arrives in a piping hot stone pot, and when he mixes all the ingredients together the heat of the pot scrambles the fresh uncooked egg. The bowl is so hot that anything that touches it sizzles for minutes.  Before the rice is added to the pot, the bottom is coated with a yummy, nutty sesame oil, which makes the rice at the bottom of the pot deliciously golden brown and crispy–one of Trusty’s favorite parts of the dish.

 

Even Trusty can't finish his whole pot.

 

Drink: We usually order tea, which is a basic, but delicious jasmine. For my sick throat, it was especially good. If you’re in the mood for something else, The Mill also offers soft drinks, a selection of Asian brand beers, and cold sake. 

Service: The service here is fast, but impersonal; the no-fuss service here takes a back seat to the food. Expect to be seated immediately and expect your food to arrive within five minutes after you’ve placed your ordered. But, don’t expect any chit chat from your waiter. You may find the staff to be practically wordless–often food arrives without any explanation–but (I think) the food speaks for itself.

Scene: The restaurant is a small, simply decorated space. Framed Korean prints and old scrolls hanging on the walls give the interior a cozy, authentic ambiance. If there’s an open table in the back, asked to be seated there–you can peek into the kitchen and watch the kitchen crew roll dumplings by hand.

 

Interior of The Mill.

Dress: The Mill is pretty firmly in Columbia University territory, so casual dress code is more than appropriate. Jeans, t-shirt, whatever.

Cost: Our check came to $30 with tax and tip. A great price, and for the amount of food we got, it was especially reasonable.

Delivery: Delivery available from 95th to 125th St Riverside Dr. to Morningside Dr. $8 minimum.

If you like, try: Hangawi Grill in Korea Town NYC, Kang Nam in Albany Park neighborhood of Chicago

Did Katy Perry Nail It with her new OPI Black Shatter Nail Polish?

Given Katy Perry’s wild nail style (remember her Russel Brand manicure ?) it makes sense that OPI would ask her to collaborate on a new nail polish line.

The highlight of the limited-edition collection is the Black Shatter top coat that’s generating buzz as the next nail trend. Once applied to the dried base coat of any nail polish, the black top coat begins to disappear, leaving behind a crackled, sort of leopard print pattern on each nail and transforming your manicure into nail art, Katy Perry style.

Here's what each color is supposed to look like with the Black Shatter top coat. From L-R the colors are: Last Friday Night, Not Like the Movies, The One that Got Away, and Teenage Dream.

How does it work? Two incompatible solvents in the black shatter top coat cause uneven drying, so as the top coat sets it results in the crackled pattern.

After test-driving the new shatter coat, here are some of our tips:

• This may seem obvious, but be sure to only apply the Black Shatter top coat over completely dry nail polish–otherwise, there are gloopy consequences.
• Because the shattering effect is almost instantaneous, you need to apply the top coat fairly quickly–as in, a once over. If you double back for a second coat then you’ll get black shatters on top of black shatters.
• A thinner coat of Black Shatter will result in a look with smaller shards, while a thicker coat will make the crackled look more chunky.
• The shatter top coat dries matte–really matte–with the look of old, dried-out asphalt. So, for a more “polished” look, add a top coat for a glossy finish that will make the black look more liquid.

Black Shatter top coat over Not Like the Movies, a silvery metallic shade, with a clear top coat.

What do you think?

Elegant Bridal Shower Meal: (Vegetarian) Eggplant Timbale

Need a casserole recipe that’s hearty, yet elegant enough for entertaining? I highly recommend an Eggplant Timbale. Full of fresh, delicious flavors and wrapped up in thinly sliced, sautéed eggplant strips, this casserole looks like a beautiful present.  It will impress your guests with both its looks and taste.  

Traditionally, this Italian dish includes ground beef and Italian pork sausage, but for a recent bridal shower I adapted the original recipe, which I found in a cookbook by Food Network’s Giada de Laurentiis, to be vegetarian. Stacked high with layers of roasted root vegetables, the dish is just as hearty and satisfying as it is with meat, and I think all the different colors of the vegetables–yellow, orange, purple–makes for an even more beautiful presentation.

Traditional Eggplant Timbale (with meat)

* Note: You will need a springform pan for this recipe, in order to make the pie shape of the casserole. While you can certainly make it in a regular casserole dish and it would taste just as delicious, I recommend using the springform pan if you are using this recipe for entertaining, as the pie shape is what gives this recipe its elegance.  

For this recipe, using a springform pan is key to a beautiful presentation.

Ingredients:

• 4 medium eggplants, sliced lengthwise into thin strips, about 1/4 inch thick
• 2 sweet potatoes, sliced lengthwise into thin strips, about 1/2 inch thick
• 4 parsnips, peeled and sliced into thin medallions, about 1/2 inch thick
• 4 carrots, peeled and sliced into thin medallions, about 1/2 inch thick
• 2-3 golden beets, peeled and sliced into medallions, about 1/2 inch thick
• 2-3 red beets, peeled and sliced into medallions, about 1/2 inch thick
• 1 butternut squash, peeled and sliced lengthwise into thin strips about 1/2 inch thick
• 1 jar of tomato sauce
• 1 cup freshly grated Pecorino cheese
• 1 cup of chopped fresh basil leaves
• 1/2 pound of penne pasta
• olive oil
• kosher salt
• pepper

Directions:

1. Preheat your oven to 425 degrees F.
2. Start by washing and peeling your eggplants. Then, slice the eggplants lengthwise into thin 1/4 inch slices. Lay the slices out on a clean towel and sprinkle kosher salt over them, then let them sit for 20-30 minutes while you prepare the other vegetables. Eggplants have brown seeds in them that contain a bitter liquid. By salting or “degorging” the eggplant slices before you cook them, you can draw out the bitter moisture, leading to a better taste and firmer texture.   
   

   You should be able to see liquid coming to the surface of your eggplant slices within 20-30 minutes after salting them.

3. While your eggplant slices are degorging, you can prepare the other vegetables. Wash and peel the sweet potatoes, butternut squash, parsnips, carrots, and beets. Then, slice the sweet potatoes and squash into 1/2 inch strips lengthwise, and slice the parsnips, carrots, and beets into 1/2 inch medallions.
   

   All the bright, vibrant colors of the fresh root vegetables make for a beautiful presentation when you serve a slice of this timbale.

4. Roast the veggies: Put all your sliced veggies onto baking trays, drizzle with olive oil, sprinkle with salt and pepper, and put them into the oven to roast. This should take about 15 minutes, depending on your oven.  Since the eggplants, which will form the “wrapping paper” on this casserole, are already salted because of the degorging process, you can go very light on the salt for the veggies.
5. Saute the eggplant: If it’s been about 15-20 minutes, your eggplants should be ready to cook. With a paper towel, pat them dry, and try to absorb all the moisture you can. Place a medium-large nonstick pan over medium high heat and drizzle the pan with olive oil. When the pan and oil are hot, place 2-3 strips into your pan (depending on how many will fit comfortably) and saute the eggplant slices on both sides. As they cook they’ll become tender and slightly translucent.
6. Cook the pasta: While your veggies cook, put a large pot of salted water on the stove and bring it to a boil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 min. You want the pasta to be slightly more on the toothy side than al dente because when you put the casserole in the oven to reheat it, the pasta will cook further.
7. Assemble the Timbale: When your eggplants are sautéed, your root vegetables are roasted, and your pasta is cooked and strained, the timbale is ready to assemble. Start by brushing your springform pan with a little bit of olive oil, to ensure that the sides don’t stick to your eggplant when it comes out of the oven. Then, lay down strips of eggplant so they line the pan. Because the eggplant will form the “wrapping” on your casserole, you want to make sure that the slices overlap and hang over the edge of the pan, so you’ll have enough eggplant to fold over and cover the top of the casserole after you’ve added all the veggie layers. You may want to reserve a few sautéed slices to cover any holes in the top.
   
8. Add layers of veggies: When your eggplant liner is in place, add your roasted vegetables, one layer at a time. In between each layer, spread a very thin coat of tomato sauce, then sprinkle on a light dusting of the freshly grated Pecorino cheese, then add a few pinches of some freshly chopped basil. Before I add the sauce, cheese and basil, I always press each layer down firmly with the palms of my hands, to make sure there will be a nice tight fit. When you get to the middle of the casserole, add a layer of penne pasta which should have extra sauce and cheese.  TIP: I like to alternate the veggies sliced lengthwise (sweet potato and squash) with the medallion shaped slices (beets, parsnips, carrots) to create an alternating color scheme and add structural support to the casserole–by alternating the lengthy pieces with the medallion ones, the casserole will keep its pie shape nicely and won’t collapse when you cut into it. Also, you don’t want to add too much sauce in between the veggie layers or else your casserole will be too mushy.
   

   A slice looks so pretty on the plate--and tastes delicious!

9. Reheat: When your layers are complete, fold over the eggplant slices, add another dusting of cheese. You can wrap it in aluminum foil and refrigerate for a few days until your party. To reheat it, put it into a 350 degree oven for about 30 minutes, until the timbale is warmed through and the cheese has melted. You’ll begin to smell the delicious aroma of the roasted, carmalized veggies–yum!  
10. To serve: let the reheated Timbale rest for 10 minutes. Then, unclasp the springform pan, and use a sharp knife to slice. Hopefully your guests will rave about the different flavors and the different colors that create such a beautiful presentation.
    

There are lots of different ways you could modify this recipe–if you have a gluten-free crowd, don’t include the pasta layer. If you have a dairy-free crowd, skip the cheese or use a soy substitute. If you want the meaty texture of the original recipe but a vegetarian version, you can use Morningstar farm crumbles instead of the meat and pork sausage.

Hope you enjoy!

Eating the Seasons: Roasted Jerusalem Artichokes (a.k.a. Sunchokes)

There’s nothing like having a new food experience. When you find a new ingredient you really love, you want to eat it all day, everyday, for an entire week; you can’t get enough. You ask, “sunchokes, where have you been all my life?!?” Or at least, that’s what I did.

So yummy!

 

I was introduced to sunchokes for the first time over Thanksgiving break, when I got a chance to eat at Heartland, the new James Beard nominated restaurant in Minneapolis-St. Paul. Heartland’s philosophy is that local, sustainable ingredients make the most delicious meals, and I believed them more with every bite. Roasted sunchokes were the highlight of my dish, walleye with kale and chanterelle mushrooms in a tomato broth. They had the rich, nutty sweetness of an artichoke heart crossed with the creamy texture of roasted fingerling potatoes.  YUM!

Because they have such a similar flavor to artichokes, I was surprised to find out that sunchokes, which are also known as Jerusalem artichokes, aren’t actually related to their namesake vegetable. Sunchokes are actually a type of sunflower, and their root, which is a tuber that actually looks a lot like ginger root, is what you eat. I love the flavor you get from roasting them like a root vegetable–and I also love that, as you can see from the recipe below, it makes for a quick and easy meal–but you can also shave them very thinly and eat them raw on a salad. Best of all, sunchokes are packed with potassium (650 mg per cup) and iron, which makes them a yummy, nutritious alternative to potatoes.

Directions:

1. Scrub the tubers and remove any black “eyes”, just like you would clean a potato. You don’t need to peel the skin off of the chokes–it contains a lot of nutrients, and has a delicious flavor and texture after you roast them.
   

   Don't sunchokes look just like ginger root?

2. Slice them up into medallion-sized pieces.
   
3. Place the pieces onto a roasting sheet covered with aluminum foil, drizzle with olive oil, and sprinkle with sea salt, pepper, and a little garlic powder.
   
4. Roast in the oven at 400°F for 15-20 minutes, or until the pieces become deliciously golden brown.
5. Enjoy!
   

A Bold Claim: The Best Chocolate Cake in the World

Being a chocolate connoisseur is a serious calling. Like a sommelier, I’ve been studying and educating myself for just over 25 years. And I made a promise long ago that I’d always use my powers for good.

So, when I read about a bakery in Nolita boldly named The Best Chocolate Cake in the World, I knew what I had to do. I simply had to take a break from writing my final papers for the semester and try this cake. After all, it was my duty.

Outside The Best Chocolate Cake in the World store, at 55A Spring Street

I headed down to Nolita with my Trusty Sidekick in tow. I really liked the interior of the cafe–it’s warm and cozy with soft, low lighting, plush sofas, and lots of mirrors–but because of homework waiting back home, we took our slice to go.

 

The interior of TBCCITW

 

Our first disappointment was the price. The Best Chocolate Cake in the World doesn’t come cheap–it’s $6 per sliver of a slice (?!)–so we only tried the milk chocolate (for dark chocolate fans, they also offer a 70% dark chocolate slice).

Just from looking at the slice, you can see the cake has lots of layers of cake and mousse, all topped by a rich, shiny ganache. But, take your first bite and you know right away that the word “cake” just isn’t right for this dessert. It gives you the expectation of a moist, devil’s food cake when the slice really has layers of flourless, crumbly, crunchy chocolate meringue.  With the mousse and ganache, the taste is rich and chocolately, and it has a nice texture–but, well, it’s the texture of meringue–not cake!

So, chocoholates everywhere, be forewarned: this cake is a fake. It’s a delicious chocolate experience, but because it’s really not cake, it just couldn’t be the best chocolate cake in the world.

And so, the search continues…

p.s. Have you had the Best Chocolate Cake in the World? Tell us where to find it!

Sweet and Spicy Chai Hot Chocolate

Can’t decide between a rich hot chocolate and a comforting chai tea? Try a Chai Hot Chocolate! My Trusty Sidekick came up with the idea inspired by one of my favorite chocolate bars, Dagoba’s Chai Chocolate.  It’s warm and sweet with the slightly spicy kick of ginger–like a mellow version of a Mexican hot chocolate.  This is my new favorite drink for a cold night–hope you enjoy!

Ingredients:

4 cups low-fat (1%) milk (or any milk of your choice)

1 bar of Dagoba Chai Chocolate bar

Directions:

• Coarsely chop up the chocolate bar and add it to the milk. Heat over a low heat and stir until the chocolate melts into the milk.

Note: If you don’t have access to Dagoba chocolate bars, make your own Chai Chocolate mix. Add 3/4 cup of chocolate chips to 4 cups of milk, and stir on low heat until the chocolate melts. Then, add 2-3 chai tea bags to the hot milk, and allow it to seep for 3-5 minutes. 

A Feast for the History Books at Quincy Market in Faneuil Hall

My lovely family was in Boston this weekend to visit me, so we made all the designated tourist stops, including Quincy Market at Faneuil Hall. Boston’s first public market, Faneuil Hall was built in 1742, and quickly became a gathering place for America’s patriots, like Sam Adams.

The second floor, inside Quincy Market.

By 1822 the downtown commercial demand grew beyond the capacity Faneuil Hall, so Quincy Market was built in order to exand shop space. Today, it still functions as an indoor pavilion of vendor stalls, where over 19 restaurants–plenty of fast food and some upscale spots–are represented. We found some great nibbles (many at Boston Chowda Co.–check them out) to sustain us before we embarked out on the Freedom Trail. If you’re visiting Boston, it’s definitely a must-do.

 

A Heaping Lobster Roll from Boston Chowda Co.

Creamy Clam Chowder in a bread bowl from Boston Chowda Co.

Rich Lobster Bisque from Boston Chowda Co. Perfect for a crisp fall day.

Surprisingly Delicious, with a really tangy, briney home-made tartar sauce. You've got to try these Fried Oysters from the Fisherman's Net Stall.

Tender, Sweet Diver Scallops wrapped in Smokey Bacon with Roasted Cherry Tomato, and Fries--YUM!

Good Deal, Great Deal: Dramatic Blue Party Dresses from Phillip Lim and Poleci

Put either of these two dramatic blue dresses to work during the upcoming holiday season this winter, then pull it out again next summer for weddings or parties. Flattering draping, a classic silhouette and vivid blue hue make both very versatile and perfect for special occasions. Best of all, they’re both on sale–one for $272 and one for $149. Enjoy!

Good Deal: This Phillip Lim dress, originally $680, is now on sale for $272 on Outnet.com. The balance of the intense turquoise silk-satin dress  with the delicate, sheer silk-chiffon panel at top gives this dress a lot of allure.  The ruffled bodice and draping through the skirt ensures a flattering fit. Best of all, there are slit pockets hidden at the side of the skirt.

Here's the front...

...and the back.

Great Deal: Poleci offers a more economical version that’s just as glamorous. Right now it’s on sale for $149 (originally $162) on Ruelala.com (Join Ruelala for free by clicking here). The draped, pleated skirt and sweetheart neckline gives the dress a real sense of romance, while the semi-sheer mesh neckline adds some edge. We love the deep sapphire color–and the way they’ve styled the model with black tights–together it’s a great look for winter holiday party.