Jay and I weren’t sure what to expect from Amsterdam food. Some people had told us that it was yummy; many others told us it was tough to find a good meal, especially for New York City foodies.
We did figure out that you could get a solid meal by focusing on some of the city’s strengths: Indonesian food, pancakes, and fish from one of the fish stands…
Prior to our quick trip to Amsterdam, online restaurant research pointed us to De Witte Uyl (“The White Owl”) as one of the best restaurants in the city – neighborhoody, but focusing on high-quality, organic ingredients in a creative (as we would learn, for Amsterdam) menu.
” I just don’t see big wine allowing labels on wine reading something like this: This wine was dealcoholized by reverse osmosis and smoothed out with micro-oxygenation. Ingredients: Water, alcohol, grapes, chestnut tannin, oak extract, oak dust, genetically modified yeast, urea, enzymes, grape juice, tartaric acid, bentonite and Velcorin.”
-Alice Feiring, The Battle for Wine and Love or How I saved the World from Parkerization
