As always, much appreciate the posters on this board. Hit Wilde Zwijnen with some colleagues last night. Know that it’s a drive and a half to get to if you’re in the hotel district on the west side. Really enjoyed the low-key vibe, rustic tables and the BGE built into the kitchen. Food was a good value at 37 euros for 4 plates. Plates weren’t mind-blowing (still have a hard time with foams + BGE), but definitely great food and a nice change-up from what I’ve been finding in Paris/AMS, etc. pics below.
Andrew, have you been to Cafe de Klepel yet? Closer to where you are, wine savvy and real good food. The manager is a guy named Job, pronounced YOOB. Hes knowledgable and passionate and loves talking wine when not slammed. Hell even pour special wines not on the list sometimes. Reservations a must with an option to sit at the bar counter which is less popular and more available when super busy.
Had one non-planned night and I couldn’t say no to a restaurant named “wild swine.”
Choking down canal cruise apps tonight and praying we didn’t skimp on the well liquor 
Will probably bring the wife back via train in mid-May when the trees are in bloom, and hit up the nicer recs in the thread.
Just made a reservation request for Thurs 3/2 night. Doing an offsite with my directs in AMS, so will let you know how it goes 
Wolf Atelier.
Our dinner last October was delicious and creative, at very reasonable pricing. Small wine list, but I think it’s thought out well.
So, I’m eating solo at Guts and Glory. Will post pics, by course, in the event anyone is as bored as I am right now and wants to follow real time 
Theme for this chapter is France… can’t make this up.
Round 1: Amuse bouchée - boudin noir on the right, onion brown with a shot of olive oil and then a pizza bite. Wine pairing was a cremant.
Round 2: Seared mackerel, tomato purée and a diced veggie mix. Wine pairing is a sauv blanc.
Round 3: Roasted leek with mustard sauce, with toasted mustard grains. Good stuff, if you’re forced to eat vegetarian. Wine pairing was a chenin blanc from Vouvray. The young lady serving me is nowhere near as impressed with me as I am when I told her I was driving through Vouvray last weekend. Hrumph.
Round 4: Steak tartare. Interesting take on it - the meat is generally the star of the show in a traditional tartare; this is loaded with cheese, truffle, croutons. Can also taste some capers. Wine pairing is a gamay Beaujolais and, while I like the dish, I’m not a fan of the pairing.
Round 5: Scallops and fennel, in butter. Delicious. I’m half-tempted to tell the server I know Jacques Pepin and this is nothing close to a dish that he would cook. She might be too young to know who Jacques Pepin is. The butter and fennel combo is ridiculous and I can tell you that I’ll be running an offsite with my directs tomorrow and, instead of paying attention, I’ll be thinking of rolling around in butter and fennel. Wine pairing is another sauv blanc. I get that the acid cuts through the butter, but I want a white burgundy right now. Jesus, I’ve crossed over to the dark side. #premox
Intermission. Our server has no idea that I hammered down two negronis before dinner while cleaning out my inbox, and continues to serve me wine. I’m now wishing it wasn’t raining, as I’ve read two articles on the Uber CEO while sitting here and I’m pretty sure “swimming home via canal” is not a viable alternative.
Round 6: that awkward moment when you cut the fish and then remember you’re taking pictures of everything. Damnit. Red mullet with a light tomato sauce that tastes like it was reduced and then juiced with some EVOO. Wine pairing is a Pouilly Fuisse, which works well. Guy next to me is passing out at the table. Will get a pic if I can. Damnit, server woke him up. Going to tell him he’s feeling very, very sleepy.
Table of 8 young women just sat down across from me. What I’d give for a shiny Wine Berserkers pin on my lapel right now. Drunkee McDrunkee pants next to me does not notice his pants are falling down. I hope he pulls them up before my main course comes. Patton would be proud…
Real time update - drunk guy made it down the stairs and two different people apologized (I used my napkin to clean up some wine when he knocked his glass over). They poured me an extra glass that is 60% Pinot noir and 40% white pepper. Yes, I recognize I’m a failure for not getting the vintages and producers, much less what 40% white pepper is.
Round 7: pairing now makes sense, as this round is dry-aged rib eye with a salty bacon, potato hash. I’d tell you the wine pairing, but I can’t remember and I’m now starting to formulate a plan for navigating the stairs, like the other guy. I plan on toasting the Jayhawks after dinner, on Blake’s behalf, so this could be entertaining.
Waitress comes over to tell me the dessert course is coming. She asked if I’d like a dessert wine with that. I resisted the urge to thank her and respond with “does a bear sh*t in the woods?!?” and said 'dessert wine would be lovely, instead. She just poured a St Aubin late harvest something. Wonder what dessert is.
Dessert turns out to be a surprise. The server brought out a ramekin of lemon meringue pie that was so small, I almost raged. Then, she brought out a much more realistic dessert, with caramelized meringue and curd. I destroyed it.
Last two wines showed up on the bill as “Condates” and “Cottaux du Latin.” Dinner + a meager tip was 140
Euros.
Cafe de Klepel with my team tonight. Spectacular. Cannot thank you guys enough and I’m stingy with good reviews. Wine below.
Old School Bars in AMS
Hit up Cafe de Klepel again on Tues night. Great wine (the 2010 Huet is still on the menu) and I get a kick out of the owner’s wine descriptors. Continue to recommend as a solid food/wine experience in AMS.
Cocktail bar and restaurant in the Pullman Hotel was enjoyable, as well.
Andrew, Im happy to see you got to de Klepel. Its certainly one of my favs in the city and Job is as passionate about wines as we are.
Quick note - good friend recommended Gebr Hartering, after having it recommended to him from a colleague. Was his best meal in AMS, hands down, and he also hit Café de Klepel Wine list was also incredibly strong, fwiw.
http://www.gebr-hartering.nl/english.html
http://www.yourlittleblackbook.me/gebr-hartering-one-of-the-best-restaurants-in-amsterdam/
FWIW - food at Gebr was good, arguably better than de Klepel. Four page wine list (two regular, two cellar), didn’t see anything mind blowing. Enjoyed bottles of Cayron Gigondas and a Bouvet Crozes Hermitage.
Cafe de Klepel for the wine win again, as I plow through a 2015 Tempier Bandol rose. Trying to decide if I go for the 2012 Jamet Cote Rotie, as well… and ride the aspirin high on the train ride home tomorrow :0
Andrew, did you connect with Job who “manages” the restaurant and is wine savvy? I`ve gone with many of his recommendations that I was not familiar with and always been pleased.
I have several times It’s a travesty I’m flying solo tonight; could have started off with Agrapart, as well and I love the 09 Huet, too.
Sat at the bar and ended up talking to a nice old lady and her daughter for a good hour. Was fun (old lady turned my phone upside down so I couldn’t see messages) and I went to order bottle two, after handing off a half-glass in the Tempier to the ladies.
2012 Jamet CR… gone
2012 Chave St Joseph… gone
Gob did the “I’m searching in a random box for the wine that isn’t there” routine and came back with a compromise. I shared a little with the ladies and will attempt to get home without falling into a canal.
The daughter is dating the chef from Wilde Swinje
Cool evening- enjoyed the visuals I got as a result. Have sat at the bar many times and conversed with other guests as well as Job. BTW, you spelled it Gob and now I`m wondering which is correct? I only heard him say YOOB and assumed it was Job as other Dutch guys are named and the J is pronounced Y.
lived there years ago and visited again recently. i recommend americans shop at the albert heijn and street markets for simple meats, breads and delicious fruits and veggies. simple food but really satisfying. fruits and veg in europe simply taste better than in the states.
and drinks lots of beer…