tag:blogger.com,1999:blog-66560614127366135732024-02-28T17:42:08.245-06:00Eating for Sanity(A way to get through Medical School)Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.comBlogger350125tag:blogger.com,1999:blog-6656061412736613573.post-19316705814913381092015-11-08T18:17:00.001-06:002015-11-08T18:17:19.531-06:00Balena<b>Location: </b>1633 N. Halsted St., Chicago, IL 60614<br />
<br />
Our latest meal with two of our best friends was at Balena, a restaurant in the Lincoln Park area. The atmosphere was very rustic and casual with a huge whiskey bar and menu offerings that included several pizza options. <br />
<br />
<b><u>Our Meal:</u></b><br />
<br />
<div style="text-align: center;">
<b>Butternut Agrodolche and Chicken Liver Mousse Bruschetta</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUsyerp_wDTwEa5t54-jrQr7M-ZAKGsozcIRrI-rVlvjyWZu_J0PijXDfyLKY21e0XP3CCMizAtvP2J1Js4vBaHXWUU-2au1oc6uADbb22eCJsESQf_kCkb6FvQn2NF2MbqwxErY2NbCk/s1600/IMG_5503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQUsyerp_wDTwEa5t54-jrQr7M-ZAKGsozcIRrI-rVlvjyWZu_J0PijXDfyLKY21e0XP3CCMizAtvP2J1Js4vBaHXWUU-2au1oc6uADbb22eCJsESQf_kCkb6FvQn2NF2MbqwxErY2NbCk/s320/IMG_5503.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The two appetizers we chose were perfect for the table. The butternut squash was very fresh and had a nice sweetness to it, while the liver mousse was as expected -- rich and creamy. The size was definitely small, especially for the nearly $10 per bruschetta price tag, but it was a nice way to start the meal.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Margherita Pizza & Mushroom, Fontina, Taleggio Pizza</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHz4KfFwCS_X-KP0kTo0JLT5Ery-fbYoydmcjldobD5vhhh4iGNDZs0KWp074dcWpTxUj5YlYfs9we4dkBiynRVHiQGDE5H3Bzn1CrJ5u3mV-PByDExNUt30TIGrmUE9mjC3LjTL4vP5X/s1600/IMG_5504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWHz4KfFwCS_X-KP0kTo0JLT5Ery-fbYoydmcjldobD5vhhh4iGNDZs0KWp074dcWpTxUj5YlYfs9we4dkBiynRVHiQGDE5H3Bzn1CrJ5u3mV-PByDExNUt30TIGrmUE9mjC3LjTL4vP5X/s200/IMG_5504.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKw5NmiSeoYraEWUiqbRtn917LBTgcJzphSHxdKEP8iP_NkAF890DZltaVzRVopJrX6F8D9yVK0jarYmghuEhEUvYRuYZJnbJax_ziWQljooLt13j1OkpHhJvquohJ-Mv2i3d9T-67qAat/s1600/IMG_5505.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKw5NmiSeoYraEWUiqbRtn917LBTgcJzphSHxdKEP8iP_NkAF890DZltaVzRVopJrX6F8D9yVK0jarYmghuEhEUvYRuYZJnbJax_ziWQljooLt13j1OkpHhJvquohJ-Mv2i3d9T-67qAat/s200/IMG_5505.jpg" width="200" /></a></div>
<br />
The pizza choices were a little on the disappointing side with nothing that jumped out as being unique. We decided to stick with the classic margherita and then the other vegetarian option, the mushroom taleggio cheese pizza. Both options were tasty with a nice crunch crust and tons of flavor. That taleggio cheese and mushroom was my favorite especially when you add their house chili oil. It was salty for some people at the table, but for me, it was great.<br />
<br />
<div style="text-align: center;">
<b>Bavette, Tomato, Basil Pasta & Taglioni Nero, Crab Pasta</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithw-jB8otA9oiVgF6aaJtMCGTP5e-Y73cvVie-vWCChgPC0ZjqJNR1J95gcSO7ljxcm0DVfIfK97I2nyem9qdOgphN5nfbcRy4EmTSV2vojjlhnaIFg_pYd88tT4oADWqVseeJmM5hWKF/s1600/IMG_5506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEithw-jB8otA9oiVgF6aaJtMCGTP5e-Y73cvVie-vWCChgPC0ZjqJNR1J95gcSO7ljxcm0DVfIfK97I2nyem9qdOgphN5nfbcRy4EmTSV2vojjlhnaIFg_pYd88tT4oADWqVseeJmM5hWKF/s200/IMG_5506.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdMhI_ulUpN2GI9Sdj1bXJeGKFmr-0QM46vb7Y3WCBZ_oupUHCcW3DeT-8IFS1BnWTWT8SR-YYdu7FCQ_FRH0ORq4z8geRfo393589ZRrstySUZ2Xx723XqpvGMDRRMjYUWsy2Sxh5ZSy/s1600/IMG_5507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdMhI_ulUpN2GI9Sdj1bXJeGKFmr-0QM46vb7Y3WCBZ_oupUHCcW3DeT-8IFS1BnWTWT8SR-YYdu7FCQ_FRH0ORq4z8geRfo393589ZRrstySUZ2Xx723XqpvGMDRRMjYUWsy2Sxh5ZSy/s200/IMG_5507.jpg" width="200" /></a></div>
<br />
Finally, one great option Balena offered was half plate pastas. This gives the customer the chance to try even more of their offerings. Both pastas were cooked perfectly - soft, yet a little bite to it. The squid ink pasta was as expected -- strong seafood flavors, despite only have a small piece of crab sitting on top. Wish there was more crab, but what can you expect for $14 for a half portion.<br />
<br />
<b><u>My Rating:</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="75" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s400/four.jpg" width="400" /></a></div>
<br />
<br />
Overall, I think Balena is a good, solid option for any typical weekend night. I don't see it as a "special occasion" night mainly because their food options, though tasty, are classic and honestly, nothing unique. I still would recommend people to give it a try.<br />
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com45tag:blogger.com,1999:blog-6656061412736613573.post-92050090267478888832015-08-24T00:38:00.000-05:002015-08-24T00:47:40.304-05:00Lockwood<div style="text-align: center;">
<i>--------------------------------------------------------------</i></div>
<i>After almost a year hiatus from my blog, I have decided to restart in a little different format. I will continue to offer multiple pictures from my meal with quick blurbs of what we loved to eat, but posts will be a shorter due to time constraints with residency. I will still base my rating on "How far I would walk for this food". Hope everyone still enjoys!</i><br />
<div style="text-align: center;">
<i>--------------------------------------------------------------</i></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<b>Location: </b>17 E. Monroe St (Inside Palmar House Hotel)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><u>Our Meal:</u></b></div>
<div style="text-align: left;">
<b><u><br /></u></b></div>
<div style="text-align: center;">
<b>Charcuterie and Cheese Platter</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7qUvGiXe6j83Et0vF-Bm8SLgo5l-zL8kuKZZyauUtXvWcVCHdYujChgh9JrgSLH5lPNYBR7_b9m0vz9QTXyiSwMKArtNbLZf55I3kAbZnHbAHqmOQ2eX-ar0_g4A_xNhtU5jIe5gPEIK/s1600/IMG_5144.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH7qUvGiXe6j83Et0vF-Bm8SLgo5l-zL8kuKZZyauUtXvWcVCHdYujChgh9JrgSLH5lPNYBR7_b9m0vz9QTXyiSwMKArtNbLZf55I3kAbZnHbAHqmOQ2eX-ar0_g4A_xNhtU5jIe5gPEIK/s320/IMG_5144.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It is sad when the charcuterie and cheese plate was the best item of the night. This dish came with two different meats (a salami and a prosciutto) and three types of cheeses. One was a blue cheese, but unfortunately our waiter did not feel the need to explain the rest of the dish. It had a wonderful cherry preserve spread as well as a whole grain mustard for tart. The dish was huge and great for sharing. Definitely worth the $22 price tag.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Roasted Flat Iron Steak and Sea Scallop Entrees</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NTW8smglQEFMZTPndEValA3rSE93KrK52rMsfUmctwiecx90DglNCA5Ghp0HS5xT4v4m3JkONlJU1hAyCCKRP0ygzhi63zSjGQli_OZ7V9x8582WrEjNR9XNpG-YdtQ2Fp3cHTnEFE21/s1600/IMG_5145.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NTW8smglQEFMZTPndEValA3rSE93KrK52rMsfUmctwiecx90DglNCA5Ghp0HS5xT4v4m3JkONlJU1hAyCCKRP0ygzhi63zSjGQli_OZ7V9x8582WrEjNR9XNpG-YdtQ2Fp3cHTnEFE21/s200/IMG_5145.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhww-GBhPaWqGCBqwzRbzoxOnY9K2ZxxcmJ_F2PUx6DKFgVIR2e6Q-KaG45fa0XyoecV-0Jauq49z0pRa2wLnh4A_anjBmXxFahgw2ZA-JxS0FZ0Esz2jYMA10c_wa26W1i0qFxxsR0b3xD/s1600/IMG_5146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhww-GBhPaWqGCBqwzRbzoxOnY9K2ZxxcmJ_F2PUx6DKFgVIR2e6Q-KaG45fa0XyoecV-0Jauq49z0pRa2wLnh4A_anjBmXxFahgw2ZA-JxS0FZ0Esz2jYMA10c_wa26W1i0qFxxsR0b3xD/s200/IMG_5146.jpg" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
For our two entrees, we decided to get one meat dish and one seafood. Their menu was limited and the reasonably (still high) priced entrees were the flat iron steak and the sea scallops. Of the two, I would only ever eat the scallops again. They were plump and perfectly cooked and a wonderful lentil side. The steak, however, was tough and very bland. Yes you could appreciate the beef flavor, but they only saving grace was the few drops of rich sauce. The vegetables were awful unless you enjoy semi-raw tasting green beans.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<b>Truffled Cream Corn side dish and Housemade Sorbet for dessert</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mW_7wGGDzOOoutx3P4mIK9dMSLdmEwgN2V0rSDjFL4HTl8yomJMn1vjNN3RzoSEnD0Mtg4Kwsi7NOhQYbBcwTyx7g072WHvDByVnP9HL2q97GajCGA-phEMSfHEdzx6xxFLs0gnK6Fn4/s1600/IMG_5147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-mW_7wGGDzOOoutx3P4mIK9dMSLdmEwgN2V0rSDjFL4HTl8yomJMn1vjNN3RzoSEnD0Mtg4Kwsi7NOhQYbBcwTyx7g072WHvDByVnP9HL2q97GajCGA-phEMSfHEdzx6xxFLs0gnK6Fn4/s200/IMG_5147.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_tg9IYB0iEx8y9hRjnbTO51v1dNHxV5o7VTumoVtzhtRNut399yef6B2ESp49EUEj53dKSRZHeUoCYY91A-Tyw3ietYvZopyfvwhyphenhyphen5fhECxfzAxfTPZjFxSBRYo7c-gz9Knk93Ser8QJ/s1600/IMG_5148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_tg9IYB0iEx8y9hRjnbTO51v1dNHxV5o7VTumoVtzhtRNut399yef6B2ESp49EUEj53dKSRZHeUoCYY91A-Tyw3ietYvZopyfvwhyphenhyphen5fhECxfzAxfTPZjFxSBRYo7c-gz9Knk93Ser8QJ/s200/IMG_5148.jpg" width="200" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Finally, just a quick word about our accompaniments. By surprise, my fiancée last minute ordered the truffled cream corn. And I am glad she did. The corn tasted fresh off the cob and it was topped with a dollop of truffled butter. That butter was potent but had the perfect truffle flavor--did not overwhelm the palate. As for dessert, a combination of blood orange, mixed berry, and cantaloupe sorbet was ordered. Not too sweet, but just enough to quench a sweet tooth. The blood orange was the star of this dessert with the cantaloupe sorbet failing big time.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><u>My Rating:</u></b></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="75" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s400/threeandhalf.jpg" width="400" /></a></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
After much consideration, I gave an average 3.5 mile rating to Lockwood. We were lucky to have had a gilt city deal to help curb the cost, so my opinion may be biased. We had a wonderful Pinot Grigio and an excellent appetizer. I would recommend coming here for the cheese and charcuterie and a few glasses of wine. However, I would refrain from ordering entrees unless high priced bland meals are what you enjoy. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com2717 East Monroe Street, Chicago, IL 60603, USA41.8806123 -87.62688170000001317.473999300000003 -128.9354757 66.2872253 -46.318287700000013tag:blogger.com,1999:blog-6656061412736613573.post-45912026536431129312014-08-25T08:46:00.004-05:002014-08-25T08:46:47.357-05:00Blackbird<div>
<b>Location:</b> 619 W. Randolph St., Chicago, IL 60661</div>
<a href="http://www.urbanspoon.com/r/2/10691/restaurant/West-Loop/Blackbird-Chicago"><img alt="Blackbird on Urbanspoon" src="http://www.urbanspoon.com/b/logo/10691/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
When it comes to fancy restaurants in Chicago, Blackbird has always found its way to the top of the list. But with fancy comes expensive. This is not the case all the time at Blackbird... yes, their dinners are on the higher side and their tasting menu astronomically high, but their lunch special is a steal. At $25 for a 3-course meal, it is without question the best way to try this Michelin-rated restaurant. Tiff and I went on a weekday and decided to veer off the prix fix menu, but still encountered reasonable costs. The food was fresh, beautifully plated, and was full of flavor. The dessert was unique to the restaurant, something that I have never found anywhere else except a Taiwanese restaurant in California. Just like their dishes, their service pays close attention to the smallest detail. It is hard not to give the lunch a 5-mile rating, but, I will say, some people didn't seem pleased with the limited options on the 3-course prix fix. And, when I saw one dish, I was glad I steered away from it. A 4.5-mile rating was easily given.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Arctic Char Crudo</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadVg9qoBsqkQ_KD4z5i8TEXepNeNx1jkyh6mV1sdVhy1fCmzeQ2_ClyIdQ8nPqGAIp01r_ea6Z8DMBOy5h_Aqc0ylobaS0CRs9cY7gag8jVpY3xGz64O2EbGyathUd6fmsvxKyHGiIpIN/s1600/IMG_3945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjadVg9qoBsqkQ_KD4z5i8TEXepNeNx1jkyh6mV1sdVhy1fCmzeQ2_ClyIdQ8nPqGAIp01r_ea6Z8DMBOy5h_Aqc0ylobaS0CRs9cY7gag8jVpY3xGz64O2EbGyathUd6fmsvxKyHGiIpIN/s1600/IMG_3945.jpg" height="240" width="320" /></a></div>
<br />
Tiff and I decided to share an appetizer. It was a no brainer to try the arctic char crudo. <b>They halved the plate for us... giving us each the perfect portion of arctic char, white asparagus, and miner's lettuce. It was all topped with a buckwheat rhubarb vinegar</b>. The arctic char itself was fresher than a sushi restaurant. Being served raw, you really appreciate the natural, clean flavors that a salmon lacks. The choice of white asparagus is brilliant because it is more mild than regular asparagus. It compliments the arctic char by allowing the fish to shine. The size is on the smaller size, but remember, we split it... so you are only seeing half in the picture above.<br />
<br />
<br />
<div style="text-align: center;">
<b>Blackbird Classic Bouillabaisse</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVPqW-O3K-i-sc-zq0IDyCdIrh0Z5TnvAo1-5_v0FY-XOPWat-kih7WEQdTAy7XAYc6al2kxsM95gdiWDUpyg3KNxB92uwhScv-92kpOdnJuCyOMMZh-WFGA2Vq6K37TNBClXIt20a5GN/s1600/IMG_3946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaVPqW-O3K-i-sc-zq0IDyCdIrh0Z5TnvAo1-5_v0FY-XOPWat-kih7WEQdTAy7XAYc6al2kxsM95gdiWDUpyg3KNxB92uwhScv-92kpOdnJuCyOMMZh-WFGA2Vq6K37TNBClXIt20a5GN/s1600/IMG_3946.jpg" height="240" width="320" /></a></div>
<br />
Appearing on the dinner menu as well, we decided one of our entrees would be their classic bouillabaisse. I assumed it would be a smaller portion, but they were still very generous with size of the dish. <b>Their bouillabaisse had a nice chunk of monk fish, a couple clams, a couple mussels, and shrimp. There were also thinly sliced potatoes and strings of fennel swimming in the saffron and garlic spiced broth.</b> The broth was amazing... so much seafood flavor and spice from the saffron. All the shellfish were tender and that shrimp was very meaty. I will say, I was disappointed with the lack of bread to dip in the broth. They give a small crouton which is definitely not adequate. <br />
<br />
<div style="text-align: center;">
<b>Duck Confit</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lWmKoZnm5wGsNtRvOc8Iv7nhBmZ0rzYrgeTfrdt9_XqgdPDc4qvQ5GfDczVscqp82LGHy0Up05F-jwIZ0DC1cbxgrVz1HzWtIOghIbtfS_sh2chp_-OFY8ItMw0JubsOMN0LIh9iXpD1/s1600/IMG_3947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1lWmKoZnm5wGsNtRvOc8Iv7nhBmZ0rzYrgeTfrdt9_XqgdPDc4qvQ5GfDczVscqp82LGHy0Up05F-jwIZ0DC1cbxgrVz1HzWtIOghIbtfS_sh2chp_-OFY8ItMw0JubsOMN0LIh9iXpD1/s1600/IMG_3947.jpg" height="240" width="320" /></a></div>
<br />
Having decided on the lighter bouillabaisse as our other entree, we wanted a more hearty dish. The duck confit caught out eye. <b>This dish was significantly larger than the others seen at people's tables. It consisted of the beautifully cooked duck confit on top of a bed of dandelion greens. A light yogurt sauce accompanied the dish</b>. The duck itself was tender and rich. The cooking process in the duck's own fat obviously contributed to that richness. The dandelion greens had a sharp, more bitter flavor which mellowed out the fatty, richness from the meat. I wasn't really sure what the yogurt sauce did... and honestly, forgot it was even there. I preferred this dish over the bouillabaisse and would recommend it to all.<br />
<br />
<div style="text-align: center;">
<b>Leche Flan</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjuucQE5qxKX1_ptz-W4nF3PTsMjJ0VM8ubwD2Y-saRihT58bYsWukfXGmOWZQJAoJ1iR4B3k6I1O-ufhPmXtdHQ61OPgTvUeZg27Dx2OmuFbA_Wy2B62mondiD9b9VS2I6ADl_iDfMiR/s1600/IMG_3952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrjuucQE5qxKX1_ptz-W4nF3PTsMjJ0VM8ubwD2Y-saRihT58bYsWukfXGmOWZQJAoJ1iR4B3k6I1O-ufhPmXtdHQ61OPgTvUeZg27Dx2OmuFbA_Wy2B62mondiD9b9VS2I6ADl_iDfMiR/s1600/IMG_3952.jpg" height="240" width="320" /></a></div>
<br />
Seeing leche flan on the dessert menu, I expected the traditional creamy custard. Instead, Blackbird made a Taiwanese twist of this dessert. I say Taiwanese because of a restaurant in California that reminded me exactly of this dessert. <b>The custardy leche flan is there, but it is buried underneath milk tea shaved ice, peach sherbet, lemon mochi, and stone fruit. </b> All the elements of a perfect dessert are there. It was sweet, yet not overly rich. The milk tea had the classic Asian bubble tea flavor and all of those textural components from the toppings elevated the dessert to the next level. There was chewiness from the mochi and of course creaminess from the sherbet and flan. It is going to be really difficult to top this dessert.<br />
<br />
<div style="text-align: center;">
<b>Mint Tea Julep </b>and<b> Pisco Punch Cocktails</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYhpGx0RD80EZ5tN94-DcNdeCcJXiX8H09VP6VZA7pgBOpUHA81r5lITAw-RxGFoEKKD1TNjWzoYWQeAT33-n9Cc_2ZQZZjg40OWV4QZH3XIipGQMZsxw50WeXb2G6ZbhCzTxtiPhWn4I/s1600/IMG_3943.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYhpGx0RD80EZ5tN94-DcNdeCcJXiX8H09VP6VZA7pgBOpUHA81r5lITAw-RxGFoEKKD1TNjWzoYWQeAT33-n9Cc_2ZQZZjg40OWV4QZH3XIipGQMZsxw50WeXb2G6ZbhCzTxtiPhWn4I/s1600/IMG_3943.jpg" height="240" width="320" /></a></div>
<br />
With such a nice summer day, we decided on a couple of cocktails. <b>The pisco punch was made with pisco, pineapple and lime...</b> a very refreshing lunch-time drink. <b>And, the mint tea julep was their version of the classic derby drink. It was made with rare tea cellar's mint infused single barrel rye.</b> I really enjoyed the mint tea julep, but it may be a little on the stronger side for some.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- For being a Michelin Star Rated restaurant, they offer an amazing lunch menu that is more affordable. In fact, they have a prix fixe lunch special that costs just $25. Just remember, the meal may not be all that special. We decided not to order from the prix fixe.<br />
<br />
<b>DON'T:</b><br />
- This place is packed even during weekday lunch hour. Tons of business people. Don't expect to get in without a reservation. And dress up!<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com7619 West Randolph Street, Chicago, IL 60661, USA41.884173 -87.643537617.514038499999998 -128.9521316 66.2543075 -46.3349436tag:blogger.com,1999:blog-6656061412736613573.post-48330020627737251942014-08-19T16:19:00.000-05:002014-10-28T13:29:38.148-05:00Cafecito<b>Location: </b>26 E. Congress Parkway, Chicago, IL 60605<br />
<a href="http://www.urbanspoon.com/r/2/662641/restaurant/South-Loop/Cafecito-Chicago"><img alt="Cafecito on Urbanspoon" src="http://www.urbanspoon.com/b/logo/662641/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="321">
</div>
<script onload="DishableMediaButtons.init()" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" type="text/javascript"></script>
<b><u>A Quick Word:</u></b><br />
A restaurant's location may be just as important as the food they serve. Cafecito nailed it on location with a close by hostel making up most of their patrons. This sandwich and coffee shop features Latin American style cuisine and is home to one of the most popular Cuban sandwiches in the city. When it comes to the prices, Cafecito is extremely reasonable. The portions are good-sized and they do not skimp on the ingredients. Some sandwiches even have three meats. Flavors are definitely there, but I felt the different sauces overwhelmed the entire sandwich. The service in my opinion was subpar with the line taking quite some time despite ordering ahead. For those reasons, I felt a 3.5 mile rating was fair.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Cubano</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazE843Q1WC_mEeS2RJ8cAU6RbEbFN_JjiTGP0-92jxt_bmaiuMMPO_0S3moXBr78CiOYCj132S9-MdXQoHYZk0bQLz9_XW7OOLKvfaB7CKUiuutmHwPpCp2U8LG4NhuxSjbGnmtYRxQrs/s1600/IMG_4032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgazE843Q1WC_mEeS2RJ8cAU6RbEbFN_JjiTGP0-92jxt_bmaiuMMPO_0S3moXBr78CiOYCj132S9-MdXQoHYZk0bQLz9_XW7OOLKvfaB7CKUiuutmHwPpCp2U8LG4NhuxSjbGnmtYRxQrs/s1600/IMG_4032.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Cafecito makes a very classic Cuban sandwich. <b>The bread roll is stuffed with roasted pork, slices of ham, swiss cheese, yellow mustard, and pickles. The entire sandwich is then pressed until crispy and flattened. </b> On my first bite, I was surprised with the amount of meat in the sandwich. Most places cut you short whenever an additional meat is added, but here, that is not the case. What was overwhelming was that yellow mustard. They literally lathered the sandwich with it, which was a poor choice in my opinion. And, rather than using flat sandwich pickles, they stuck a couple pickle spears in the sandwich. This is the problem with some restaurants... they don't pay attention to the details. Each bite was either full mustard or pickle, which didn't allow the meats to shine. It is a good cuban, but I can't say its the best I have ever had.</div>
<br />
<div style="text-align: center;">
<b>Chivito</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSoER6TygLnHyr0QU0lzcFW6ui4H_HOBEhWz8asi5LOVPn7xsrm1CL5Nru0dFtcswDtulVx2BbRtlnN-LTIKjA4VUM7SWP9mkq7DUDlQCujXVerGK_kRl1H7ahLmAiP_SblXEecpUP4at/s1600/IMG_4031.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSoER6TygLnHyr0QU0lzcFW6ui4H_HOBEhWz8asi5LOVPn7xsrm1CL5Nru0dFtcswDtulVx2BbRtlnN-LTIKjA4VUM7SWP9mkq7DUDlQCujXVerGK_kRl1H7ahLmAiP_SblXEecpUP4at/s1600/IMG_4031.jpg" height="240" width="320" /></a></div>
<b><br /></b>
Our second sandwich we ordered was the Chivito. From the name, it is impossible to guess what is inside the sandwich. But this one had it all. <b>A similar roll was filled with steak, ham, bacon, fried egg, mozzarella cheese, lettuce, tomato, onion, and a citrus mayo. Just like the Cubano, it is pressed to give that crispy outer crust</b>. I thought this sandwich was 10x better than the Cubano. Rather than overwhelming the meat, the citrus mayo acted like a creamy chimichurri sauce which complemented the steak very well. All the meat was tender and a nice richness was added by the fried egg. The addition of the vegetables gave a sense of freshness and cut some of that greasy edge. I would recommend this sandwich without reserve and will be back to give it another go.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Stick with the sandwiches. They are reasonably priced and tasty. I would avoid the chips like the plague. They were expensive and terrible.<br />
<br />
<b>DON'T:</b><br />
- Don't expect the fastest service here. With a lot of international students/tourists, the line can back up fairly fast and it takes quite a while to just place an order.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com526 East Congress Parkway, Chicago, IL 60605, USA41.8758037 -87.62636599999996217.5057112 -128.93495999999996 66.2458962 -46.317771999999962tag:blogger.com,1999:blog-6656061412736613573.post-50696059495655952302014-07-19T19:11:00.004-05:002014-07-19T19:11:53.750-05:00Bongo Room<b>Location: </b>1152 S. Wabash Ave., Chicago, IL 60605<br />
<a href="http://www.urbanspoon.com/r/2/10753/restaurant/South-Loop/Bongo-Room-Chicago"><img alt="Bongo Room on Urbanspoon" src="http://www.urbanspoon.com/b/logo/10753/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a> <a href="http://www.urbanspoon.com/r/2/10754/restaurant/Bucktown-Wicker-Park/Bongo-Room-Chicago"><img alt="Bongo Room on Urbanspoon" src="http://www.urbanspoon.com/b/logo/10754/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
There are a couple restaurants synonymous with brunch in Chicago. The first is <a href="http://www.eatingforsanity.com/2014/03/yolk.html"><span style="color: blue;"><b>Yolk</b></span></a>. And, the second is Bongo Room. On my most recent trip back into the city, Tiffany and I headed to the Bongo Room for a late brunch. Whenever I hear Bongo Room, I think of unique creations that are sweeter than the average breakfast joint. As you will see, their pancake selection is off the chart with names like salted caramel and red velvet being offered as their special hotcake. Overall, the food is tasty, but the sweetness can be overwhelming, even for a person like me (biggest sweet tooth imaginable). The service on our experience was a little sub par, and I can't even blame that on the busy restaurant... because empty tables were everywhere. In terms of dining here on weekends, I will say GOOD LUCK. The wait can be outrageous. All in all, I do recommend trying their hotcakes, but my advice is to SHARE them like a dessert is shared. Because sugar overwhelmed the menu, I had to give a 4-mile rating. Much better than most brunch places, but with such creativity, why couldn't they think of offering a smaller option with savory components as well?<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Red Velvet Hotcakes</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfOo4WPfBDvHJ2l8BWedJ9GcOskW2j5VOVOwLmAoAANj9Fz7-IK1vm_npUzYbUD7XwliMP-JckA1CZzLNN2jHdY45IEzFR5AMx-7SGGMz7LZZlmUFAzVnrYspEu8q3KAiS5dw7z-qGBNS/s1600/IMG_3997.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEfOo4WPfBDvHJ2l8BWedJ9GcOskW2j5VOVOwLmAoAANj9Fz7-IK1vm_npUzYbUD7XwliMP-JckA1CZzLNN2jHdY45IEzFR5AMx-7SGGMz7LZZlmUFAzVnrYspEu8q3KAiS5dw7z-qGBNS/s1600/IMG_3997.jpg" height="240" width="320" /></a></div>
<br />
I believe Bongo Room was made famous by this specific dish... <b>their Red Velvet hotcakes. These pancakes are made with the traditional chocolatey red velvet batter and topped with a warm vanilla creme and toasted walnuts. </b> The order comes with three which is absolutely outrageous after you have your first bite. This dish just screams sweet and dessert. The pancakes are light and fluffy just like red velvet cake and that vanilla cream reminds you warm liquid icing on a warm cake. I absolutely love eating a couple bites of the meal, but it gets really old really fast. The sweetness starts to be more overwhelming than enjoyable. <i><u>MY SUGGESTION: make a small order... maybe 4 silver dollar pancakes served with a side of bacon or sausage and an egg?</u></i> That would be significantly better because you could balance the sweetness with some salty ingredients. It is great to try, but please share it with multiple people so you don't get sick from the sweetness.<br />
<br />
<div style="text-align: center;">
<b>Chorizo Potato Avocado Omelette</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlO7cGEvbl2AaS2oI16XbUHJlwkzMX0HYVvegqTKQA0W9fETe2R_tvgOtlbyHfkLYYooaOMlUiJ5ogsnLc1Cz0tX5l-Xh7dxS1IP9YpIBFIREDGWeXRTM4j2WyAzitVkDO4lMGzXQx0UgT/s1600/IMG_3999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlO7cGEvbl2AaS2oI16XbUHJlwkzMX0HYVvegqTKQA0W9fETe2R_tvgOtlbyHfkLYYooaOMlUiJ5ogsnLc1Cz0tX5l-Xh7dxS1IP9YpIBFIREDGWeXRTM4j2WyAzitVkDO4lMGzXQx0UgT/s1600/IMG_3999.jpg" height="240" width="320" /></a></div>
<br />
Luckily, Tiff and I decided to also share an omelette. You can either build your own or choose one of their unique creations. W<b>e chose their chorizo potato avocado omelette. It came with just what the name says it has, but it also has queso fresco. A side of salsa, their house potatoes, and a couple slices of sourdough toast make up the rest of the meal</b>. I really enjoyed the meal. The portion was huge, which is standard for most brunch restaurants. The chorizo was not mushy like other places I have had it. In fact, it had more of a ground sausage consistency. Unfortunately, the salsa was nothing special and possibly was from a jar. The potatoes were plentiful, but just standard house grilled potatoes. The omelette was unique, but everything else was nothing special.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Red Velvet pancakes are a must try... but make sure you get one for the table and everyone have two or three bites. Anything more is too much.<br />
<br />
<b>DON'T:</b><br />
- Weekends are crazy. Don't expect to get in unless you come really early. I have waited for nearly an hour one time and another time I didn't wait the 1+ hour for a table. Craziness.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" height="75" width="400" /></a></div>
<br />
<a href="http://www.urbanspoon.com/r/2/1684108/restaurant/Andersonville/The-Bongo-Room-Chicago"><img alt="The Bongo Room on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1684108/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com31152 South Wabash Avenue, Chicago, IL 60605, USA41.8676755 -87.62606269999997717.497541 -128.93465669999998 66.23781 -46.317468699999978tag:blogger.com,1999:blog-6656061412736613573.post-14313975259105847362014-07-19T12:40:00.003-05:002014-07-19T19:20:46.014-05:00Sun Wah BBQ<b>Location:</b> 5039 N. Broadway St., Chicago, IL 60640<br />
<a href="http://www.urbanspoon.com/r/2/16914/restaurant/Uptown-Edgewater/Sun-Wah-Bar-B-Q-Restaurant-Chicago"><img alt="Sun Wah Bar-B-Q Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/16914/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>
<br />
<br />
<b><u>A Quick Word:</u></b><br />
Recently, Tiff and I have been dining with two of our other friends, Deb and Anne. We have been to different ethnic restaurants, including <a href="http://www.eatingforsanity.com/2014/05/little-quiapo-restaurant.html"><span style="color: blue;"><b>Filipino</b></span></a> and of course <a href="http://www.eatingforsanity.com/2012/11/cai.html"><b><span style="color: blue;">Dim Sum</span></b></a>. Now, it was time to try Sun Wah BBQ and their infamous Beijing Duck. They do it better than any of the Pecking duck places in Chicago. The food is absolutely delicious... the duck skin is "to-die-for" and I can honestly say I would order just their duck skin if possible. The difference is in the bao offering rather than the pancake. So you make bao sandwiches with the hoisin rather than rolling the meat in the pancake. Where the meal suffers just a little bit is the second soup course. The broth is plain and it lacks any protein or substance. It was just disappointing when compared to other peking duck places. The price, however, is amazing. Four people can split the meal without being overly stuffed, but also being satisfied. Because of the disappointing middle course, I couldn't give them a perfect rating... it was hard, but Sun Wah deserves at least the 4.5-mile rating.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Beijing Duck Feast</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRcZXI2Og4eI1HSXwHY8VXq47r7xncyiWJPiXGVIAQz-vOa_bnYTGoScDVOreNgMShyvBNi6PndLJgjn6W6Du83HRO1jlzk4o15FMXix4NvDdFfzEHgn6O_q3qlRg8BqqE-3mvVpaRNCt/s1600/IMG_3668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxRcZXI2Og4eI1HSXwHY8VXq47r7xncyiWJPiXGVIAQz-vOa_bnYTGoScDVOreNgMShyvBNi6PndLJgjn6W6Du83HRO1jlzk4o15FMXix4NvDdFfzEHgn6O_q3qlRg8BqqE-3mvVpaRNCt/s1600/IMG_3668.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
There is only one menu item that every table should order at Sun Wah. That item is their Beijing Duck Feast. This is sort of like an Asian prix fixe style meal. Our table of 4 shared one order. <b>First, a Beijing roasted duck is brought to your table whole. It is carved table side into amazing pieces (see above). </b> Most are boneless except for the couple pieces of leg and wing chunks of the duck. <b>The first part of this feast comes with of course those slices of duck, steamed bao, pickled daikon, and of course the classic hoisin sauce. </b>You put it all together into the bao and enjoy. The skin is very important because it adds the most amazing crispness to the bao sandwich. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1iYyI1Q2nDeNKYlgMMw6R4RHjd3HIwiMH4FLYka-Ijr4clRJ4cdEpPtUJijxBfH_B6ZSVUxkBPdTrn4xX69ZCz2PYP5ggW3oeHMlWfKJTbji_A1y-g2SZFv9WNUOM6cU29WUC1no8Xsw/s1600/IMG_3670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia1iYyI1Q2nDeNKYlgMMw6R4RHjd3HIwiMH4FLYka-Ijr4clRJ4cdEpPtUJijxBfH_B6ZSVUxkBPdTrn4xX69ZCz2PYP5ggW3oeHMlWfKJTbji_A1y-g2SZFv9WNUOM6cU29WUC1no8Xsw/s1600/IMG_3670.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1v83Jv4NkOpL5NGAczN2DaSYl8zBpCFOMKZ1ntAVFC2NOSF9SKGsZG0fonNBI_13YWYsRm6fJ51dBEZCVlVAdUXY9qmIQo1OtolKRt1q0vTKmW0o2VQfgdMsilk8ukjW0ixaN9CEo-0J4/s1600/IMG_3671.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1v83Jv4NkOpL5NGAczN2DaSYl8zBpCFOMKZ1ntAVFC2NOSF9SKGsZG0fonNBI_13YWYsRm6fJ51dBEZCVlVAdUXY9qmIQo1OtolKRt1q0vTKmW0o2VQfgdMsilk8ukjW0ixaN9CEo-0J4/s1600/IMG_3671.jpg" height="150" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The second course is seen on above and to the right. <b>After slicing the duck, the carcass is returned to the kitchen to be meticulously picked apart. </b> The scraps of meat are set aside and used later. T<b>he carcass is then used to make a hot duck broth soup with winter melon chunks.</b> The soup has a nice floral note to it but lacks much protein. Just keep that in mind. I was expecting a little more duck or substance in the soup, but it is more of a broth than a soup.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvtJTQve3BGshiTnnI55S1yldcw6K2XW4Kd3cJLBt1ac8z0E1CT_4p-LujHRU2iQ_w3f5UqlyV6f1rvKIvWYTd83w6bLlbHl8QwI0_ygG0qFdW4rSxnKF1VCmsOexPVq-a_miumupMcBd/s1600/IMG_3672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVvtJTQve3BGshiTnnI55S1yldcw6K2XW4Kd3cJLBt1ac8z0E1CT_4p-LujHRU2iQ_w3f5UqlyV6f1rvKIvWYTd83w6bLlbHl8QwI0_ygG0qFdW4rSxnKF1VCmsOexPVq-a_miumupMcBd/s1600/IMG_3672.jpg" height="240" width="320" /></a></div>
<br />
Finally, remember those duck pieces that were set aside while making the broth? Well, the final course utilizes those scraps of meat in a duck fried rice. The heavy carbohydrate dish is traditionally served last because it allows the guest to fill up on tastier food before filling up on rice or noodles. <b>The fried rice is simple with the duck, bean sprouts, garlic, and a few chopped scallions. </b> It was delicious, but nothing I can't get from another restaurant. <br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- If you don't want to wait, come during a random hour. I think we came around 2 or 3pm and literally, no wait whatsoever. The restaurant is notorious to have an hour wait or longer. So just be aware.<br />
<br />
<b>DON'T:</b><br />
- Don't order other menu items... the Beijing Duck is not to be missed.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" height="60" width="320" /></a></div>
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com25039 North Broadway Street, Chicago, IL 60640, USA41.9738943 -87.65978860000001317.6037598 -128.9683826 66.34402879999999 -46.351194600000014tag:blogger.com,1999:blog-6656061412736613573.post-12711001231620820112014-07-17T12:09:00.000-05:002014-07-19T12:40:41.511-05:00Joy Yee Plus<b>Location:</b> 2159 S. China Pl., Chicago, IL 60616<br />
<br />
<b><u>A Quick Word:</u></b><br />
Joy Yee's has become the college students' go to restaurant for huge Chinese food portions and reasonable prices. But lately, those prices have been slowly creeping to expensive. The one variation of Joy Yee's is their "Plus" restaurant, which features shabu shabu. Most people know this type of dining as "hot pot". The food is definitely above average, but the options are limited depending on the time of day you come. We came for a later dinner to find them lacking quail eggs... one of the best ingredients in hot pot. Also, they frequently run out of some of the nicer slices of beef. I think running out of food is unacceptable, especially when the ingredients are available next door. The atmosphere is very tight and very hot. They pack people in like sardines, making it uncomfortable for larger parties. But, the food does speak for itself and is very tasty. I can overlook the service for great food... so my rating for Joy Yee's Plus is a strong 3.5-miles.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Shabu Shabu ("Hot Pot")</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLV4pXayBdjgJj1yA8JWnII3IVZh7yrYciraYwGjBoXz7_9OikkR8pCPDkq8bxTQ0KYgewVMv6Y-Cft4p1ZbpMAuUHyytQRwFnOHcoDqtlQj7LrxGFjcnZ0-_aCc5uAku3jwWTexqZV_pH/s1600/IMG_3626.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLV4pXayBdjgJj1yA8JWnII3IVZh7yrYciraYwGjBoXz7_9OikkR8pCPDkq8bxTQ0KYgewVMv6Y-Cft4p1ZbpMAuUHyytQRwFnOHcoDqtlQj7LrxGFjcnZ0-_aCc5uAku3jwWTexqZV_pH/s1600/IMG_3626.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-mJ1r-wiXexbO4QZSjqxu-ZAzvbJ_0t0FoDUXgWvbhNwgpPwrS-QmDvqsIIOYsMAFG-XhRQKrrPJxWk5oCDNJB9RRCwJbezJH5XGE1Q7QS6MiVRzXZeTdzFvXwRFNsITqD7r2xzefYWO/s1600/IMG_3628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY-mJ1r-wiXexbO4QZSjqxu-ZAzvbJ_0t0FoDUXgWvbhNwgpPwrS-QmDvqsIIOYsMAFG-XhRQKrrPJxWk5oCDNJB9RRCwJbezJH5XGE1Q7QS6MiVRzXZeTdzFvXwRFNsITqD7r2xzefYWO/s1600/IMG_3628.jpg" height="150" width="200" /></a></div>
<br />
When it is cool outside, everyone craves something warm to eat. Soup places and coffee shops succeed. But, so do "Hot Pot" places. Joy Yee's Plus is one of just a handful of restaurants that feature this type of dining. <b>Each table is equipped with burners to keep the beef broth hot. Once boiling, you add various ingredients... kobe beef slices, short rib slices, lamb, chicken, tofu, and even cuttle fish noodles. These are just to name a few. A bunch of vegetables are also available including watercress and bok choy</b>. This style of cooking allows the ingredients to shine. You end up tasting whichever meat you cooked. The meal is very interactive and fun with a group of friends. You can even mix up your own sauce to dip your meat and veggies in to. Since it is a Joy Yee restaurant, you can also get one of the famous fresh fruit bubble teas. Give it a try!<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Parking option: Park in the huge lot next to the Chinatown strip. The restaurant validates your parking so bring the ticket with you. It costs $2.00 and thats all. It is cheaper than street parking!<br />
<br />
<b>DON'T:</b><br />
- Don't come too late. They run out of options.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com22159 South China Place, Chicago, IL 60616, USA41.8537352 -87.63468510000001341.8537352 -87.634685100000013 41.8537352 -87.634685100000013tag:blogger.com,1999:blog-6656061412736613573.post-45403874022724827512014-07-06T18:39:00.003-05:002014-07-06T18:39:32.777-05:00Alinea<b>Location:</b> 1723 N. Halsted St., Chicago, IL 60614<br />
<a href="http://www.urbanspoon.com/r/2/10145/restaurant/Lincoln-Park/Alinea-Chicago"><img alt="Alinea on Urbanspoon" src="http://www.urbanspoon.com/b/logo/10145/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="33">
</div>
<script onload="DishableMediaButtons.init()" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" type="text/javascript"></script>
<i>For this blog post, I have decided to let the pictures speak for themselves. Rather than describing each dish and why I absolutely loved it, I decided to give an overall opinion of the meal and of course highlight some of the best and my favorite plates. </i><br />
<br />
<b><u><i><span style="font-size: large;">The Experience:</span></i></u></b><br />
First of all, I would like to say how the meal is more than just a meal... it is a full dining EXPERIENCE. Honestly, the service is beyond 5-star (or in my case 5-mile rated). They treat you like kings... no matter how young you look (our group looked real young compared to other diners). Also, the dining is very informal for being formal. You actually feel very comfortable inside the restaurant with everyone laughing and talking. Tables are spread out to allow parties to talk without eavesdropping on the table next to you. And finally, in terms of the experience... be ready for a show. Anything and everything that is placed on your table may be the next course. It is kind of cool to try and search for what the next bite could be!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qmungRfx1YcdUwvDTRuQaYq_eU1M_MOt1NzKf2elYBlOMLu8qY1IIOtS2p22AiVvoRXLa7vq7WluEmu1lkRngXwZardzb2NpwEnm0_1yoOxpcSi5ZnLjeVH9RiC7LPplkohi4OXdZ5Ol/s1600/IMG_3365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qmungRfx1YcdUwvDTRuQaYq_eU1M_MOt1NzKf2elYBlOMLu8qY1IIOtS2p22AiVvoRXLa7vq7WluEmu1lkRngXwZardzb2NpwEnm0_1yoOxpcSi5ZnLjeVH9RiC7LPplkohi4OXdZ5Ol/s1600/IMG_3365.JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIcdTV8S5nryvcuG1eGUDN98uuUZwSGr2zbLjNguVuBZxjifUvA-P4kdqZ33qWDJzqEdLQQyPOFZeNrBOsc-PVQqcxuJSSC8o7mGZ6I1mnw5cNw-ZWfgCCjxdApXhJzTFEXqSlyOHT42D/s1600/IMG_3366.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZIcdTV8S5nryvcuG1eGUDN98uuUZwSGr2zbLjNguVuBZxjifUvA-P4kdqZ33qWDJzqEdLQQyPOFZeNrBOsc-PVQqcxuJSSC8o7mGZ6I1mnw5cNw-ZWfgCCjxdApXhJzTFEXqSlyOHT42D/s1600/IMG_3366.jpg" height="150" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
---------------------------------------------------------------------------------------------</div>
<b><u><i><span style="font-size: large;">Now for the food...</span></i></u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFy4fPVkr9J-pJ2PtO6lesD-1eugORDBlkUe8xN0bI2hV6Q1QFYe5lzRKEQEhjO9ut4Fsm6TpUKiQyR9R3BEpGcPKiVr-5cZ_b81ySdIJiJZeaqEUVfL8cJbHJopud_UYq4xNTIKSzR9l/s1600/IMG_3357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFy4fPVkr9J-pJ2PtO6lesD-1eugORDBlkUe8xN0bI2hV6Q1QFYe5lzRKEQEhjO9ut4Fsm6TpUKiQyR9R3BEpGcPKiVr-5cZ_b81ySdIJiJZeaqEUVfL8cJbHJopud_UYq4xNTIKSzR9l/s1600/IMG_3357.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej4Odvf2qoPNL1S82kfATzVC6qVpSXzwA0WrQdZpF77Kzpm0uutqKYpuDAGSWhUSaxH5zeFrnh8U57hecE9sKLVFuJj-r5Eo7svMzXSeMwaFnNhbmqwi5XVJq7Lk5pq-ZgH2zZm6q6XY_/s1600/IMG_3358.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgej4Odvf2qoPNL1S82kfATzVC6qVpSXzwA0WrQdZpF77Kzpm0uutqKYpuDAGSWhUSaxH5zeFrnh8U57hecE9sKLVFuJj-r5Eo7svMzXSeMwaFnNhbmqwi5XVJq7Lk5pq-ZgH2zZm6q6XY_/s1600/IMG_3358.jpg" height="150" width="200" /></a></div>
<br />
Right from the start, you see the creativity used by Alinea chefs. The first course called <b>hot potato, cold potato</b>. This dish is a timed bite... so listen to their instructions and enjoy the contrasting textures, flavors, and temperatures! The next dish was definitely not my favorite, but the experience was hilarious. If you can make it out, there is a<b> camouflaged branch that is edible.</b> See it? Trust me it is difficult... in fact, one table had to call over a couple additional waiters to help their guests.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatCtUdGFpfqC0lSe1GzQjbMDYprvO-nleuhaQRvYyca2JQqjax6X1zhosLK9H4IWjPSsZm4qpsHID9MFK4Q9oMukSq2bPaLEZnsCxdJd5fwA8PWvrSEm4TYfldo6Os3KEUfHYw9_Qg5cq/s1600/IMG_3360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiatCtUdGFpfqC0lSe1GzQjbMDYprvO-nleuhaQRvYyca2JQqjax6X1zhosLK9H4IWjPSsZm4qpsHID9MFK4Q9oMukSq2bPaLEZnsCxdJd5fwA8PWvrSEm4TYfldo6Os3KEUfHYw9_Qg5cq/s1600/IMG_3360.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
A lot of my friends, including myself, really liked the dish above. <b>It was their take on an Indian-inspired lobster meal. Those little puddles of orange are some of the richest "butter chicken"-like sauces I have ever had.</b> Use as much or as little as you like, but Ill be honest, I used it all. There are little squares of earl grey gelatin and of course an Indian raita. </div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzANRWzbfP74DiY_eceP-nfZG-ffBbLF_HB7GMIVSGSG70QJRvT6TUFu-ZYZScWP7APBnJDuqFFl6NTy4cZ6R5CaJVEZ1MXZoIH6FUvQyhdivl75NP0jT9HqDnBShXspEjFJq8onQJa5Rv/s1600/IMG_3362.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzANRWzbfP74DiY_eceP-nfZG-ffBbLF_HB7GMIVSGSG70QJRvT6TUFu-ZYZScWP7APBnJDuqFFl6NTy4cZ6R5CaJVEZ1MXZoIH6FUvQyhdivl75NP0jT9HqDnBShXspEjFJq8onQJa5Rv/s1600/IMG_3362.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYEPSHppfGLq20eOswfdOq_veIrZY4q6uRktBvzyjSoHFqYPWDqgvvprfuZCUB1smHhg_2gKx-DV2zUg79-oe6XRIedBR1qxp37GB0Yif-OhXGczxz4IQjZlpjL6FYQyvqwNDm9vG_C9Z/s1600/IMG_3368.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAYEPSHppfGLq20eOswfdOq_veIrZY4q6uRktBvzyjSoHFqYPWDqgvvprfuZCUB1smHhg_2gKx-DV2zUg79-oe6XRIedBR1qxp37GB0Yif-OhXGczxz4IQjZlpjL6FYQyvqwNDm9vG_C9Z/s1600/IMG_3368.jpg" height="150" width="200" /></a></div>
<br />
When the fourth course came around, <b>we received plastic Thank You bags. Inside, we found a chinese take out box and cinnamon stick chop sticks.</b> <b>The "take out" food featured veal sweet breads.</b> The best part about this course was how you ate it. You actually have to lift the box with one hand and try to scoop everything out with those chopsticks! Absolutely delicious and fun. As you can see, the next picture was a one-biter course. <b> But, before we indulged in the ebi-topped seaweed cracker, a small fire was built in front of us.</b> It was a little confusing because we didn't think it enhanced the seafood/seaweed dish. Instead, the fire was the following course (as now seen below). <b>They sliced some of the logs to reveal a perfectly cooked medium rare wagyu beef, charred parsnips, and a mushroom pudding. It also was served along side a cuttle fish noodle. </b>The filet was a good size piece and as tender as could be. It honestly melts in your mouth. The prominent flavors here are very earthy with a subtle char. They surprised us with this one!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNFOnXG5PQh16HlA9YfZv8dl7owrHYqdHISLj-uq_pjq87vDRPEqsk18c1PFeIII2ITe8W-Z_iQ-ZvcaY_UsYFX8HXp4HJyL9GPchm2rZbYDcIm3-srcfhGq8a47qjKqzFTPW8NK6QPu0/s1600/IMG_3371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNFOnXG5PQh16HlA9YfZv8dl7owrHYqdHISLj-uq_pjq87vDRPEqsk18c1PFeIII2ITe8W-Z_iQ-ZvcaY_UsYFX8HXp4HJyL9GPchm2rZbYDcIm3-srcfhGq8a47qjKqzFTPW8NK6QPu0/s1600/IMG_3371.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03Z1P2SSdHC7BqIKhLFCM8lQKj8sns3KHMMsbVpZR28wCpKYAv9lJRYF-v3BE1s8gCQ8FsznHlAJt5r2_9ffUA2Y7vIWkdjkzNYydxvH9l9eACxarIR0fSVpmAx37IFT5opDC84eACv15/s1600/IMG_3372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi03Z1P2SSdHC7BqIKhLFCM8lQKj8sns3KHMMsbVpZR28wCpKYAv9lJRYF-v3BE1s8gCQ8FsznHlAJt5r2_9ffUA2Y7vIWkdjkzNYydxvH9l9eACxarIR0fSVpmAx37IFT5opDC84eACv15/s1600/IMG_3372.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGv4BEThUsdkEEEMxdriDgrceifcDCW4T623Q_hFvyFc-KIWwcO6D-Q1n2D9i8f2L6teNzc9AC3I7sd-w58CtLEaEPDzo8yEL7Mmgczipe1vztkuNpa7goKSKnebHQ_IvOUHjqIC6XJ43/s1600/IMG_3374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGv4BEThUsdkEEEMxdriDgrceifcDCW4T623Q_hFvyFc-KIWwcO6D-Q1n2D9i8f2L6teNzc9AC3I7sd-w58CtLEaEPDzo8yEL7Mmgczipe1vztkuNpa7goKSKnebHQ_IvOUHjqIC6XJ43/s1600/IMG_3374.jpg" height="150" width="200" /></a></div>
<br />
After such a bold course, we needed some sort of palate cleanser to get us ready for the next courses. I like to think these two courses served that purpose. <b>The first was the bulb of the lily flower served with rambutan and caviar lime. </b> The lily flower bulb was very watery and simply fresh. A little sweetness came from the asian rambutan fruit and those caviar lime pieces added a sharp bite that definitely cleared the palate. <b>Continuing the lighter dish trend, we received a rhubarb and celery course. To make it, they pulled down the hanging rhubarb decoration and shaved it on top the celery root foam and celery pieces</b>. I found the celery to be very overpowering, but I didn't realize the sticky licorice garnish that was supposed to help balance out the flavors. So make sure to mop up the licorice with every bite.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNppWYuZCBtKIZHlms8TAzIXdNrOUoqG1vRp6S7Cdco_kfT7CTdn1YvNu5CosiJJLCuewDwTbiFmngVB4QuXMKBkgeVVWFSPMPIc9_TIRkPwCTGVX5OVsBGDkPepleik3ivIMFQ2DxKLCm/s1600/IMG_3375.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNppWYuZCBtKIZHlms8TAzIXdNrOUoqG1vRp6S7Cdco_kfT7CTdn1YvNu5CosiJJLCuewDwTbiFmngVB4QuXMKBkgeVVWFSPMPIc9_TIRkPwCTGVX5OVsBGDkPepleik3ivIMFQ2DxKLCm/s1600/IMG_3375.jpg" height="240" width="320" /></a></div>
<br />
Another competitor for the best dish was <b>the wood ear mushroom course plated above. It was served with a parmesan cream sauce and a crispy pig ear. </b>Honestly, that sauce could be put on anything and it would be amazing. It was rich, yet not too sharp. And, it allowed the wood ear mushrooms to shine. The crispy pig ear was a little random... in my opinion, I didn't really understand its purpose except for some crunch? Regardless, dip it in the sauce and enjoy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVCxh0eWbXI1PnuY7ToeIyEjLD2sVHpzpYir2pqaMro1MQBqQXYcKPG21cqt-S3OFE6MTS4tCQFm6OQxxYmze7mLIBkcJ1KCQpgSeUddhIl8zpJjNgj1axBIJMQTRrXsZIwnlLAHPg592/s1600/IMG_3376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifVCxh0eWbXI1PnuY7ToeIyEjLD2sVHpzpYir2pqaMro1MQBqQXYcKPG21cqt-S3OFE6MTS4tCQFm6OQxxYmze7mLIBkcJ1KCQpgSeUddhIl8zpJjNgj1axBIJMQTRrXsZIwnlLAHPg592/s1600/IMG_3376.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My favorite course of the night is <b>the black truffle explosion</b> (<i>pictured above</i>). I like to think of this dish as a twist on the Chinese soup dumpling. <b>But instead, it is filled with liquified black truffle and topped with a little asparagus, a parmesan cheese shaving, and more black truffle on top</b>. The entire tortellini needs to be eaten in one bite to appreciate it all. The truffle flavor is bold and amazing. Without question the best one bite dish I have ever eaten and I still think my favorite of the night. Only problem is you only get one. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Below, you find<b> the duck course. Not only did we have a nice chunk of duck breast, but we also had the duck heart, and duck foie gras dumplings</b>. This course came out with a dry ice presentation to help bring the aroma to the meal.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8Kmy6qEh220wRFksJxn_QBw3cEIMrUFEoALfpVrrx756TvqkSM8RcWWBh0-eSDqPh2mICXkL0FSV6E4OLIrVkOEfutFGvA4Lw_6XAdiSO9wjD4a9g-okSR5LPo2gMkyKOMjmdzXeN1s_/s1600/IMG_3377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW8Kmy6qEh220wRFksJxn_QBw3cEIMrUFEoALfpVrrx756TvqkSM8RcWWBh0-eSDqPh2mICXkL0FSV6E4OLIrVkOEfutFGvA4Lw_6XAdiSO9wjD4a9g-okSR5LPo2gMkyKOMjmdzXeN1s_/s1600/IMG_3377.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifz2o6XwwSlwZsBJri0cbsf32vXd56WLA1FXCu2lAK1etHPMKfJ7bu49fS2rAnebrzWE9i03T5SefoWytfRfULhjZSQpJ9TuAUuAl_8n0O_oN1ZtLQJnpLRl_W5cYM6zrqfj1U4tVhny3x/s1600/IMG_3380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifz2o6XwwSlwZsBJri0cbsf32vXd56WLA1FXCu2lAK1etHPMKfJ7bu49fS2rAnebrzWE9i03T5SefoWytfRfULhjZSQpJ9TuAUuAl_8n0O_oN1ZtLQJnpLRl_W5cYM6zrqfj1U4tVhny3x/s1600/IMG_3380.jpg" height="150" width="200" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
--------------------------------------------------------------------------------------------------</div>
<b><i><u><span style="font-size: large;">Dessert Time!</span></u></i></b><br />
I decided to give the desserts their own section. The first two were special enough to live up to the Alinea dessert reputation. The first was called the <b>Pistachio. It had dehydrated strawberries, rose water gelatin, and an amazing lemon curd</b>. It looked fancy and tasted even better. The highlight of the meal was the highly anticipated <b>"Balloon." This edible balloon is made with green apple taffy filled with helium and held down by a dried green apple leather for the balloon string</b>. So to eat... you have to first suck out the helium to change your voice and then enjoy laughing with your fellow diners. Then, just eat the balloon followed by the fruity string. Delicious!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHelnDAYJSBGyRrW0LLMJ84hthPfNrgOWzu8DZAHSqo-dyqYyUN0vJ4XLUbjA-Yj05xP2VBNmWYMOb9FxhlSeheS3a5ekVYgxDLKDr9KrOjgzbp4Qvg_ISX0YgJT0THYWZryF_yqKeNraF/s1600/IMG_3381.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHelnDAYJSBGyRrW0LLMJ84hthPfNrgOWzu8DZAHSqo-dyqYyUN0vJ4XLUbjA-Yj05xP2VBNmWYMOb9FxhlSeheS3a5ekVYgxDLKDr9KrOjgzbp4Qvg_ISX0YgJT0THYWZryF_yqKeNraF/s1600/IMG_3381.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItPiaFt_TeTqZJb8-rJJ7mo02mo9bvTauIqGwiXjxYmsVlELQVsFvwrswifI_A7d_f6-mRnc_MpWFRKk7f-_aR6hC6jEgy7yqyJRdRY-QjhohwxbdMVMl-sF7ZbgnMc1bdi5UBSg0dYE_/s1600/IMG_3397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgItPiaFt_TeTqZJb8-rJJ7mo02mo9bvTauIqGwiXjxYmsVlELQVsFvwrswifI_A7d_f6-mRnc_MpWFRKk7f-_aR6hC6jEgy7yqyJRdRY-QjhohwxbdMVMl-sF7ZbgnMc1bdi5UBSg0dYE_/s1600/IMG_3397.JPG" height="200" width="200" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4ehRTZE4H1yfT0MafpwbZHEI7_bpE991yIIzMHCMnWyDi46N4yQtPsllbWSsEfWGVcc7xhQtO-XIPDtxuHbrhNameUXiHP0oEZivPiQmfqGLh3c0lcABXxJPnSKallFEzyUbRDqIAO7L/s1600/IMG_3390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4ehRTZE4H1yfT0MafpwbZHEI7_bpE991yIIzMHCMnWyDi46N4yQtPsllbWSsEfWGVcc7xhQtO-XIPDtxuHbrhNameUXiHP0oEZivPiQmfqGLh3c0lcABXxJPnSKallFEzyUbRDqIAO7L/s1600/IMG_3390.jpg" height="240" width="320" /></a></div>
<br />
The second most-anticipated course was the dessert finale. Simply titled <b>"Milk Chocolate,"</b> you may wonder how it can live up to Alinea standards. Well, be sure to pull out that iPhone and have enough memory record the 2-3 minutes dessert presentation. I<b> honestly can't tell you everything in the dish, but it includes cooled hot chocolate that forms into a ganache-like consistency. There are different colored sauces and a wonderful creme fresh. Also, freeze dried hazelnut chunks and candied basil help finish off the dessert.</b> Everything is drawn directly on the specially made silicon table cloth which is a spectacle by itself. Is this the best dessert? I can easily say it is definitely fighting for the top spot!<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" height="75" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><b><i>THIS IS THE BEST DINING EXPERIENCE AND </i></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><b><i>THE MOST MEMORABLE MEAL I HAVE EVER HAD!</i></b></span></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com31723 North Halsted Street, Chicago, IL 60614, USA41.9134274 -87.64808289999996317.543293900000002 -128.95667689999996 66.2835609 -46.339488899999964tag:blogger.com,1999:blog-6656061412736613573.post-53450837289829402152014-07-04T17:36:00.003-05:002014-07-04T17:36:31.096-05:00Quartino<div>
<b>Location:</b> 626 N. State St., Chicago, IL 60611</div>
<a href="http://www.urbanspoon.com/r/2/15817/restaurant/River-North/Quartino-Chicago"><img alt="Quartino on Urbanspoon" src="http://www.urbanspoon.com/b/logo/15817/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="1791">
</div>
<script type="text/javascript" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" onload="DishableMediaButtons.init()"></script>
<b><u>A Quick Word:</u></b><br />
Once again... the Italian restaurant challenge aka finding a halfway decent Italian restaurant in Chicago. Well, one of the most popular ones is Quartino. Maybe it is because of their location right off the Magnificent Mile, but I think it is because they let their food speak for itself. The restaurant is all about small plates and sharing. In fact, they are so into sharing that the food comes out whenever it is ready... not all at one time. This means, don't be ordering your own dish, otherwise, you will be sitting around while others are eating. Anyway, after accepting their dining style, you will see the abundance of Italian-inspired seafood, meat, and pastas. Definitely give all of them a try. Their fresh pastas are not only freshly made in-house, but the ingredients they use are fresh and high quality. I still rave about that cavatelli. The staff definitely knows the menu inside and out and is happy to offer suggestions. I have heard a suggestion of 2-3 plates per person, but the staff is willing to let you know if you over order... which we did (but were well aware thanks to our waiter). I think the food is great., but because one dish was just a little above average and because of their subpar dessert choices/combos, I kept it at a 4-mile rating.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Dates wrapped in Pancetta</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmST9aSDP1vdlObKZkjfDiMicCEjEHz_3IGtG6yFREvtijtgCNhRbnWE5E-ZGtm-aWzMveCbYvACNlU7fYNNml49KT9fw-qqfPFqpd8nur14x1_JJReKrEIa1Va-amuJriC48NnDcuEcbE/s1600/IMG_3592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmST9aSDP1vdlObKZkjfDiMicCEjEHz_3IGtG6yFREvtijtgCNhRbnWE5E-ZGtm-aWzMveCbYvACNlU7fYNNml49KT9fw-qqfPFqpd8nur14x1_JJReKrEIa1Va-amuJriC48NnDcuEcbE/s1600/IMG_3592.jpg" height="240" width="320" /></a></div>
<br />
Whenever bacon wrapped dates are on the menu, it is a no-brainer... we will order them. <b>Quartino puts the Italian spin on this small plate by stuffing the dates with gorgonzola dulce cheese and wrapping them in pancetta rather than bacon. A little more sweetness is created with the addition of honey. </b> The order is small and the dates are much smaller than other places I have been. But, the quality was amazing. That gorgonzola cheese added a nice sharpness which was mellowed out by both the sweetness from the dates and honey. It isn't the greatest date dish in Chicago, but it's definitely above average.<br />
<br />
<div style="text-align: center;">
<b>Steamed Clams</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fMFXwYheyHKoXNCMzknQ5n9e5b3g8STIaTiOq81SSeK2Sl2yD-Ah1kQWIimHXbCT2BaocLl145b5DxC7n5C_VvNwvAwZ_y1S5nJ2qU3KgimF2Hyj-9uOEvXMsp1Kq2B9k-pKQ54-q9Ji/s1600/IMG_3594.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fMFXwYheyHKoXNCMzknQ5n9e5b3g8STIaTiOq81SSeK2Sl2yD-Ah1kQWIimHXbCT2BaocLl145b5DxC7n5C_VvNwvAwZ_y1S5nJ2qU3KgimF2Hyj-9uOEvXMsp1Kq2B9k-pKQ54-q9Ji/s1600/IMG_3594.jpg" height="240" width="320" /></a></div>
<br />
The next dish arriving to our table was the steamed clams. Most restaurants offer steamed mussels, so clams was a change of pace. <b>The clams are steamed in a pinot grigio and red chili broth and served with a couple pieces of olive oil toasted bread.</b> I was really impressed with the dish. The clams were fresh and tender. The broth was savory and had a slight spice towards the end of each bite. And the portion size was plenty for two to share. Definitely soak up all that broth with the toast and enjoy.<br />
<br />
<div style="text-align: center;">
<b>Veal Osso Buco</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6Ib55QpVcXroRg46TxkybuVEb52R2vNXla05a8ngY9C8T7EWwdbGZl2OP-AXUtzMEVOxsLf8Ak_5DuL2D2GhCtwG4TCOVZtLIz3ciE6xHDaDtmxMQ10tRX2xughg_QjKxoKQnb6FIDrn/s1600/IMG_3593.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6Ib55QpVcXroRg46TxkybuVEb52R2vNXla05a8ngY9C8T7EWwdbGZl2OP-AXUtzMEVOxsLf8Ak_5DuL2D2GhCtwG4TCOVZtLIz3ciE6xHDaDtmxMQ10tRX2xughg_QjKxoKQnb6FIDrn/s1600/IMG_3593.jpg" height="240" width="320" /></a></div>
<br />
For our meat dish, Tiff suggested getting the osso buco. And, wow... this is a great choice. <b>The dish is made with a veal shank cut cross-sectioned to give it that classic osso buco look. It is stewed with carrots and onions before being topped with a gremolata. </b>Every component of the dish was amazing. The meat was as tender as could be. That gravy was rich, but not over powering. The gremolata added a freshness because of those powerful herbs. And, please do not forget to scoop out that bone marrow inside the bone. Simply spread it on some toast and eat. <br />
<br />
<div style="text-align: center;">
<b>Cavatelli</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUmYmm5SEli0Vvxk0oaVtzOce1Y1UgBDOy0oDlXIUupqrkwCnzf5NKFuhco7i5hCM1kxkS5XSej0km4PxK7WF6o0YJpYzHcB3uXocGzxc08Tt71OOipICuLZBZLmkTbJxSrSxnPKK-igK/s1600/IMG_3595.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhUmYmm5SEli0Vvxk0oaVtzOce1Y1UgBDOy0oDlXIUupqrkwCnzf5NKFuhco7i5hCM1kxkS5XSej0km4PxK7WF6o0YJpYzHcB3uXocGzxc08Tt71OOipICuLZBZLmkTbJxSrSxnPKK-igK/s1600/IMG_3595.jpg" height="240" width="320" /></a></div>
<br />
Coming to an Italian restaurant, we figured we should give their pasta a try. They have a pretty extensive list of both fresh and dry pastas. I was a little confused because who wouldn't order a fresh pasta? A<b>nyway, we chose the cavatelli. This pasta is sort of like a ricotta dumpling that rolls together to look like a shell after being cooked. They toss theres in a fresh tomato sauce, add torn basil, and top with a couple scoops of fresh ricotta cheese.</b> This dish was in contention of being the best of the night. It just screams fresh. All the ingredients are allowed to shine. I will say the basil is a little overpowering if you eat too much. The pasta itself was cooked perfectly and had that tender dumpling texture. Delicious!<br />
<br />
<div style="text-align: center;">
<b>Nutella Panino with Vanilla Gelato</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A7SrZr5wdmQvnt1OcfdaiN04rn1VbPwFQ1Wfxo2L9ZGH_1KlaoUBl_NdABrUR9Q3EiVelMsiYiBjtAl391lcAnE5bMVEH8tBN8u8KhabPdUng8UIBaf3v5vYY0g3HQHVak4JZiJXXx1a/s1600/IMG_3597.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1A7SrZr5wdmQvnt1OcfdaiN04rn1VbPwFQ1Wfxo2L9ZGH_1KlaoUBl_NdABrUR9Q3EiVelMsiYiBjtAl391lcAnE5bMVEH8tBN8u8KhabPdUng8UIBaf3v5vYY0g3HQHVak4JZiJXXx1a/s1600/IMG_3597.jpg" height="240" width="320" /></a></div>
<br />
We really wanted dessert this night. And, we both wanted something chocolatey but also ice cream. Unfortunately, there isn't an option for this at Quartino... instead, you had to disappointingly order two desserts. <b>Anyway, we ordered their Nutella panini and a scoop of vanilla gelato. The sandwich is simply two slices of their italian loaf with Nutella. It is put in a panini press before being roughly cut into weird sizes. </b> I thought it was simple... but also thought they are pretty stingy on the Nutella. Also, the bread was cut extremely thick, meaning, be ready for one of the most filling desserts I have ever eaten. <b>The gelato was smooth and had a great vanilla flavor. </b>I think they need to offer some kind of half dessert panini with a scoop of gelato for a reasonable price. The dessert is just OK, but nothing special.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- MAKE RESERVATIONS! This place is packed basically every day of the week. I believe we went on a random Tuesday or Wednesday and it was filled with a line outside.<br />
- When ordering wine, the smallest size is equivalent to about a glass and a half... if not more. So just be aware!<br />
<br />
<b>DON'T:</b><br />
- Don't expect the meal to come out all at once. This restaurants brings out plates as they are prepared. This enforces the idea about sharing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrLF7sC_gpXZq_2avEs2slvfRrJDSdP_Nk7bogqKfKwltBTshl_HjrRQgO5w7Uerc-w-DLrXxtwoK4pmt0GgE_RnNwcaMgD0k21ROA5meu424ji1aqIxZTMOhFdMKI2wlVOvWYyTSdQp5/s1600/IMG_3591.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrLF7sC_gpXZq_2avEs2slvfRrJDSdP_Nk7bogqKfKwltBTshl_HjrRQgO5w7Uerc-w-DLrXxtwoK4pmt0GgE_RnNwcaMgD0k21ROA5meu424ji1aqIxZTMOhFdMKI2wlVOvWYyTSdQp5/s1600/IMG_3591.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chianti Classico and White Wine Sangria</td></tr>
</tbody></table>
<b><u>How far would I walk for this food?</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" height="75" width="400" /></a></div>
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com1626 North State Street, Chicago, IL 60611, USA41.8934597 -87.628321416.3714252 -128.9369154 67.4154942 -46.319727400000005tag:blogger.com,1999:blog-6656061412736613573.post-73031195955161652772014-06-24T17:33:00.000-05:002014-06-24T17:33:26.929-05:00Cone Gourmet Ice Cream<b>Location: </b>1047 W. Madison St., Chicago, IL 60607<br />
<a href="http://www.urbanspoon.com/r/2/1779573/restaurant/West-Loop/Cone-Gourmet-Ice-Cream-Chicago"><img alt="Cone Gourmet Ice Cream on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1779573/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
Dessert places are some of the better date places in the city. Tiff and I decided to head to Cone Gourmet Ice Cream after having dinner at home. This ice cream shop is located in the West Loop neighborhood on Madison. It has that small neighborhood feel making it a great date spot. When you walk in, you feel like you walked back in time to your childhood ice cream parlor. Tons of flavors are offered. You also notice the fresh waffle cone smell in the air. When it comes to the ice cream, they are creamy and delicious. Unfortunately, some of the flavors are too bold for my liking. When the say maple BACON, they mean BACON. And, it is not a satisfying dessert. Just think more breakfast/appetizer. The have an outdoor patio section which is really nice, but it can be a little on the dirtier side depending on how many kids are running around and when you come for ice cream. Also, their hours are not the best. For those reasons, I thought an average 3.5-mile rating was fair.<br />
<br />
<b><u>What I Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Maple Bacon Ice Cream & Bailey's Ice Cream</b></div>
<div style="text-align: center;">
<b>in a Cone</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YW-4x2x1dAnO7r-yvekdrHSdYMMAiTJ6A1pdbWsgTd0wV3hu71ztIv6cNLEe0jWG_8mCH_dM4CxdXEczr9UxpCoKt232_XodQSXlREA8ZvWX9sHCdFHN-Bxlbn82IJMh3GsyjzcWMlae/s1600/IMG_3635.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_YW-4x2x1dAnO7r-yvekdrHSdYMMAiTJ6A1pdbWsgTd0wV3hu71ztIv6cNLEe0jWG_8mCH_dM4CxdXEczr9UxpCoKt232_XodQSXlREA8ZvWX9sHCdFHN-Bxlbn82IJMh3GsyjzcWMlae/s1600/IMG_3635.jpg" height="320" width="240" /></a></div>
<br />
For my dessert, I chose to get a <b>waffle cone</b>. You get two flavors, so I went with <b>Maple Bacon and Bailey's</b>. Where to begin. The waffle cone was freshly made at the ice cream shop so it was nice and crispy and very fresh tasting. The Bailey's ice cream was amazing. Very strong irish cream flavor, but nothing overpowering. Unfortunately, I cannot say the same for the maple bacon. I like to say that was BACON with A SIDE of ICE CREAM. Honestly, each bite had 4-5 huge chunks of bacon. This was way too much... all I could tasty was salty, chewy bacon. It was not refreshing like ice cream should be and you will probably not crave bacon for a while after that scoop. I don't suggest ordering that flavor despite the saying... "everything is good with bacon."<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Great date place! The ice cream shop is old school and they have a little outdoor patio to enjoy your dessert!<br />
- Parking is usually available. There is a 15 or 20 minute standing zone right next to the ice cream shop, so maybe just use that if you aren't planning on eating there.<br />
<br />
<b>DON'T:</b><br />
- Stay away from the bacon. Just trust me on that one.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com11047 West Madison Street, Chicago, IL 60607, USA41.8814467 -87.653966917.855510199999998 -128.9625609 65.9073832 -46.3453729tag:blogger.com,1999:blog-6656061412736613573.post-20862619110518962562014-06-23T19:47:00.000-05:002014-06-23T19:47:33.063-05:00Green Street Smoked Meats<b>Location: </b>112 N. Green St., Chicago, IL 60607<br />
<a href="http://www.urbanspoon.com/r/2/1821685/restaurant/West-Loop/Green-St-Smoked-Meats-Chicago"><img alt="Green St Smoked Meats on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1821685/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
As I have mentioned in past posts, the BBQ scene in Chicago is pitiful. Most are just OK with my highest rating only being a 4-mile for <a href="http://www.eatingforsanity.com/2013/02/smoque-bbq.html"><b><span style="color: blue;">Smoque BBQ</span></b></a>. Leave it to the owners of Gilt Bar/Bavettes and many other restaurants to deliver the <b><u>BEST BBQ JOINT</u></b> in the city! Green Street Smoked Meats is the newest, but it has already reached perfection... perfect food and perfect atmosphere. Finally, there is a BBQ place that serves everything on butcher paper and by the 1/2 lb. portion. You wait in line to have your meat sliced to order, sides scooped, and beers plucked from a huge ice bucket. The experience is one-of-a-kind in Chicago (and similar to all BBQ places in the south). The food is slow smoked, giving it that beautiful smoke ring and flavor. Their rubs are flavorful meaning no sauces are needed. I can finally say Chicago has a BBQ scene. It may be at one restaurant, but at least we got one! I am giving them a 5-mile rating even though I would walk much farther for such great BBQ.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Pork Ribs, Sliced Brisket</b></div>
<div style="text-align: center;">
<b> Cole Slaw & Elotes</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcIqwMMqXreX7xJTykc9vmaUZUMiqkW89dMKF2czTOnpYg9M5xQjh417wgL23-_H9O86Dyc6Uujtf5oFmPrEcuPDS7c9Lo1gzvM9SICUhxcCzytvcfq1WH51w3HJ2D547Cp9R3GcoaJlL/s1600/IMG_3622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcIqwMMqXreX7xJTykc9vmaUZUMiqkW89dMKF2czTOnpYg9M5xQjh417wgL23-_H9O86Dyc6Uujtf5oFmPrEcuPDS7c9Lo1gzvM9SICUhxcCzytvcfq1WH51w3HJ2D547Cp9R3GcoaJlL/s1600/IMG_3622.jpg" height="240" width="320" /></a></div>
<br />
My first time at Green Street Smoke Meats introduced me to some amazing BBQ. I knew we had discovered something special. My friend, Shireen, and I decided to share a couple meats and a couple sides. <b>We had the the pork ribs and sliced brisket as well as elotes and their slaw. The meal came with sliced bread and of course their BBQ sauces</b>. In terms of the meat, each order comes with a generous 1/2 lb. portion. The brisket came with both slices and a couple burnt ends. The pork ribs come with 2-3 per order depending on the size. Ours were huge, so two was plenty. The white bread is unlimited so just ask for more if you wish. I though the ribs were the best. They had a wonderful smoked flavor and a nice bite. No sauce is needed. The same can be said with the brisket. It was perfect. A great smoke ring, nice bark, and very tender. Some pieces are a lot fattier than others so hopefully you get a good chunk. Once again, no sauce is needed. The slaw was simple... vinegar-based with a slight sweetness. It adds a pleasant freshness to the heavily smoked meal. But the MUST TRY side dish is their elotes. Served in a cup, this is the classic Mexican corn--grilled, tossed with creme fresh and seasonings, and topped with queso fresco. It is unbelievably delicious. I will say, the BBQ sauces are just OK. The coffee one is not good and the spicy one is still pretty mild.<br />
<br />
<div style="text-align: center;">
<b>Pork Belly, Pork Ribs, Sliced Brisket, Hot Link </b></div>
<div style="text-align: center;">
<b>Broccoli Salad, Elotes, & Macaroni Salad</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul-41biAqpC-gJVQ605P4SHM31P5yNerjJdrZp-xldsmJcOfqljjFMoF0S5NQuNY6T6vI5MF2vQFUn4vE-IxBIMaKXBlYjER8l55ol1LEsAoX3kuNSqoq32fxArA9XGCR2XMq6REPlqlY/s1600/IMG_3934.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhul-41biAqpC-gJVQ605P4SHM31P5yNerjJdrZp-xldsmJcOfqljjFMoF0S5NQuNY6T6vI5MF2vQFUn4vE-IxBIMaKXBlYjER8l55ol1LEsAoX3kuNSqoq32fxArA9XGCR2XMq6REPlqlY/s1600/IMG_3934.jpg" height="240" width="320" /></a></div>
<br />
Despite wanting to come back the very next day, I wasn't able to make it back for a couple weeks. But this time, I came with both my little brother and my girlfriend. I knew the three of us would be able to eat more meat. With a downed power line and closed streets, we found an alternate route into the restaurant which included hopping a fence and climbing on picking tables. For our trouble, we were given beers and a free shot! <b>Now for our meal, we split the pork belly, the pork ribs, the sliced brisket, and the hot link. For sides, we stuck with elotes, macaroni salad, and their broccoli salad</b>. The pork belly was definitely the star of this platter. It was perfectly seasoned and fall apart tender. Add it to the white bread with a little broccoli slaw and WOW. That broccoli slaw has a great crunch and a nice sweetness from the added raisins. The other new meat we tried was the hot link. For $6, it is a great deal. It has a slight spice to it... almost like a cajun sausage. I was a little disappointed with the macaroni salad because it was too bland to keep up with the strong flavors of the BBQ. Still, the sides are worth trying, especially those elotes!<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- <u><i>How to order: </i></u> Just walk up to the counter and let the person know which meats you like. They will slice the meat and place everything on butcher paper and a tray. Sides are a la carte and ordered at the register. Beers can be found at the bar or in huge ice buckets. Water is in a huge jug near the bar and all the BBQ sauces are across the water. Pick any seat. All the tables are communal so people understand to move a little to help accommodate.<br />
- SHARE! All the meat comes in 1/2 lb. portions. You can order a bunch and share between your friends like real BBQ should be.<br />
- Plenty of parking around the area. <br />
- I suggest getting there when they open around 5PM. This way no line to wait and they have all of their meats available. Once they run out, they run out until the next day.<br />
<br />
<b>DON'T:</b><br />
- Don't walk through the first door. That is High Five Ramen. The BBQ is the second door. <br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" height="75" width="400" /></a></div>
<br />
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com4112 North Green Street, Chicago, IL 60607, USA41.883651 -87.64896799999996816.3616165 -128.95756199999997 67.4056855 -46.340373999999969tag:blogger.com,1999:blog-6656061412736613573.post-69796853853929506652014-06-20T16:24:00.003-05:002014-06-20T16:24:58.556-05:00Cedar Hotel<b>Location: </b>1112 N. State St., Chicago, IL 60610<br />
<a href="http://www.urbanspoon.com/r/2/1470637/restaurant/Gold-Coast/Cedar-Hotel-Chicago"><img alt="Cedar Hotel on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1470637/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
Spending the entire morning at Oak Street Beach, my buddies and I figured it was time for lunch. There wasn't much of an option at the beach itself so a mile walk into downtown was our next plan. We wanted a great outdoor patio to grab some beers and a sandwich. The Cedar Hotel in the "Viagra Triangle" area offered both. The patio is huge with lots of tables in the sun. We took a seat and ordered some refreshments. The staff was friendly and attentive. They fixed the mistakes that occurred with drinks without much trouble. When our food came, we were all pretty satisfied except some were overly sauced and others seemed like we overpaid for what was on the plate. I thought the food was pretty average, especially for just being a bar in Chicago. The patio definitely elevates this rating, but I still could only give it a 3.5-mile rating. Much better food in the area, but can't beat sitting outside in the sun!<br />
<br />
<b><u>What I Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Smoked Turkey Club</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduEOHG1RPAV8sq7aMI1Mnslz3_oSilbKJRrSYwQ-UM_350B9TY0_gaqIUAtWdywbLahxC4ciXDAjWT8MI9yalCLiYdgiNU5Kvbn2jZMkdgv2j8k1a3PqnoMY5_t5HdNo4hCpBAW22MOKS/s1600/IMG_3589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjduEOHG1RPAV8sq7aMI1Mnslz3_oSilbKJRrSYwQ-UM_350B9TY0_gaqIUAtWdywbLahxC4ciXDAjWT8MI9yalCLiYdgiNU5Kvbn2jZMkdgv2j8k1a3PqnoMY5_t5HdNo4hCpBAW22MOKS/s1600/IMG_3589.jpg" height="240" width="320" /></a></div>
<br />
After our beach football morning, I was hungry for a sandwich but still wanted to keep it light. This influenced my decision into ordering <b>their smoked turkey club. This sandwich had a wheat toast base and was filled with the typical club ingredients--smoked turkey slices, lettuce, tomato, avocado, applewood smoked bacon, cheddar cheese, and a tomato aioli. It came with a side of waffle fries and a pickle</b>. First of all, the disappointed set in when I didn't see the traditional triple decker sandwich. I mean, aren't most, if not all, clubs made with three slices of bread? I guess not here. The tomato aioli was there version of a mayo, and it did the job great. The waffle fries were plentiful and lightly seasoned. Fried fresh, they were added a great crispiness to the meal. I really enjoyed the sandwich but I wish they made it a triple decker and maybe less fries to keep the cost the same. <br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Great place for day drinking! They have a wonderful outdoor patio and reasonably priced beers and cocktails. TVs are also outside so you can catch a game or two.<br />
- Parking is nearly impossible out in this area so be aware.<br />
<br />
<b>DON'T:</b><br />
- Food is just average, so don't expect too much. If you want better, give any of the other "Viagra Triangle" restaurants a try. They too have great patios, but are much more expensive.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com31112 North State Street, Chicago, IL 60610, USA41.9023687 -87.628883617.876393699999998 -128.9374776 65.9283437 -46.320289599999995tag:blogger.com,1999:blog-6656061412736613573.post-80355784852074034562014-06-18T09:43:00.001-05:002014-06-18T09:49:50.241-05:00Au Cheval<div>
<b>Location:</b> 800 W. Randolph St., Chicago, IL 60607</div>
<a href="http://www.urbanspoon.com/r/2/1652855/restaurant/West-Loop/Au-Cheval-Chicago"><img alt="Au Cheval on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1652855/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="23038">
</div>
<script onload="DishableMediaButtons.init()" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" type="text/javascript"></script>
<b><u>A Quick Word:</u></b><br />
Several months back, I gave a list of <b><a href="http://www.eatingforsanity.com/2013/05/which-burger-makes-me-sane.html"><span style="color: blue;">top burgers in Chicago</span></a></b>. This was a premature list... especially since I never had the Au Cheval burger until now. I know there are still others out there, but honestly, this is the best burger in Chicago. <i><b>With a burger description of <u>"a single being a double and a double being a triple"</u>... its a no brainer, this place knows their burger</b></i>. The diner is located on Randolph and Halsted and gets packed during the lunch hour. They open at 11AM and I highly suggest arriving when they open +/- 15 minutes. Arriving close to 11:30am, you WILL be greeted with a long line and a wait. The atmosphere is like a diner. Their menu is all a la carte with a huge array of entrees an appetizers. But you will see, everyone arriving orders their burger. With such a perfectly cooked piece of meat and high quality ingredients and attention to detail, I can easily say I would walk more than 5-miles for this burger! It is perfection.<br />
<br />
<b><u>What I Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Single Cheeseburger w/ Bacon and Egg</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpM1tPzviv-s2lPdw-OPWQ1mOVhpvDRlyXJtGxPDT2b1gXn8UJwbDkt8a8DwCH4_7Geg2RI6vYA8lsrBvkhZ2T4BUWL6Dq2fHxps4IVOKW7KiXrEjUSAM4Wt_bHb1x7Qhzc9QI5yta-9s/s1600/IMG_3521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpM1tPzviv-s2lPdw-OPWQ1mOVhpvDRlyXJtGxPDT2b1gXn8UJwbDkt8a8DwCH4_7Geg2RI6vYA8lsrBvkhZ2T4BUWL6Dq2fHxps4IVOKW7KiXrEjUSAM4Wt_bHb1x7Qhzc9QI5yta-9s/s1600/IMG_3521.JPG" height="400" width="400" /></a></div>
<br />
It was burger time. I knew before I walked in, before I saw the menu, and when the waiter came to our table. <b>I ordered the single cheeseburger and added both thick sliced bacon and a sunny side up egg. It had cheddar cheese and was served on a brioche-like bun. I requested for tomatoes, lettuce, and onion as well</b>. Food-wise, the burger was HUGE. the single burger actually is made with TWO patties! The thick cut bacon is no joke... THICK. I swear, the bacon was close to 1/3-1/2 inch thick. The egg was cooked perfectly and that runny yolk may have been the richest/creamiest yolk I have ever had. Make sure to ask for those veggies because it gives a little more freshness to the burger. <u><i><b>Just for pricing purposes... the burger by itself costs $10.95. The bacon costs an additional $3.95 and the egg $1.00. </b></i></u> If it is your first time, get the bacon and egg... you will realize the bacon is great, but not necessary. Second time around, just get an egg. The meal will easily be $20... and that is if you share an order of fries. Not a cheap place, but without question, the best burger in Chicago.<br />
<br />
<div style="text-align: center;">
<b>Au Cheval Fries</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHgdvVy519sSJcsX4z_Yw0JQQI3l_ot5i4vA3DhEYoFpQzQXsG6lMZlqY2eGhWfmV8QPJipl5p-UdqqmrnpDiXiBcGsCXubmt2KpdqDwrEeeM4OSfaw4OaOwLENhH3tzGIkA-_-yqvqOk/s1600/IMG_3637.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiHgdvVy519sSJcsX4z_Yw0JQQI3l_ot5i4vA3DhEYoFpQzQXsG6lMZlqY2eGhWfmV8QPJipl5p-UdqqmrnpDiXiBcGsCXubmt2KpdqDwrEeeM4OSfaw4OaOwLENhH3tzGIkA-_-yqvqOk/s1600/IMG_3637.jpg" height="240" width="320" /></a></div>
<div style="text-align: center;">
<br />
<div style="text-align: left;">
The second time I came to Au Cheval, I was convinced by the waiter to try the Au Cheval fries. <b>These hand cut fries are topped with a cheesy mornay sauce, garlic aioli, and a sunny side up egg. </b>First word that comes to my mind is RICH. Wow, these are packed with flavor and are probably some of the unhealthiest fries you can eat. The yolk adds to the creaminess already given by both that béchamel and the aioli. These are over the top and need to be shared by 3 or more people. It is way to much for just two people.</div>
</div>
<br />
<div style="text-align: center;">
<b>French Fries</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1NUIwh3nMD-Z_bWENsHFMDENvE5p-h2wFyzRs6K3nYBgp49FvYocW0us6C3xruRospU6u7y67I_k0j7v6YSVHVYjeWP77fMC7yEtCJou8rUEIewOKTwGyVwIiZhJDzfl-WoUx5B5N6uc/s1600/IMG_3516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS1NUIwh3nMD-Z_bWENsHFMDENvE5p-h2wFyzRs6K3nYBgp49FvYocW0us6C3xruRospU6u7y67I_k0j7v6YSVHVYjeWP77fMC7yEtCJou8rUEIewOKTwGyVwIiZhJDzfl-WoUx5B5N6uc/s1600/IMG_3516.jpg" height="240" width="320" /></a></div>
<div style="text-align: left;">
<br /></div>
If you weren't feeling a cholesterol check after ordering the Au Cheval fries, <b>a great alternative is just a cone of their hand cut fries. These are served with a side of the garlic aioli and nothing else.</b> Each batch of fries is hand cut and fried to order so these arrive piping hot. A cone is good for 2-3 people so definitely share.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Order bacon if it is your first time. The price is expensive for an additional topping on the burger, but it is a one-time thing you just need to do.<br />
- Get there early. We arrived at 11:05am (open at 11AM) and the restaurant was already half full. 10 minutes later, the restaurant already had a line out the door. No reservations are taken.<br />
<br />
<b>DON'T:</b><br />
- I've heard the rest of the menu is great... but don't miss out on the best burger in Chicago. When we ate at Au Cheval, the travel channel was filming about their burger. It's that amazing.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com0800 West Randolph Street, Chicago, IL 60607, USA41.8846582 -87.64766680000002517.858683199999998 -128.95626080000002 65.910633199999992 -46.339072800000025tag:blogger.com,1999:blog-6656061412736613573.post-26130065734623685752014-06-17T08:29:00.000-05:002014-06-18T11:05:29.514-05:00County Barbeque<div>
<b>Location:</b> 1352 W. Taylor St., Chicago, IL 60607</div>
<a href="http://www.urbanspoon.com/r/2/1766785/restaurant/Little-Italy/County-Barbeque-Chicago"><img alt="County Barbeque on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1766785/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="24292">
</div>
<script onload="DishableMediaButtons.init()" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" type="text/javascript"></script>
<b><u>A Quick Word:</u></b><br />
One of the newest BBQ restaurants on the scene was brought to the UIC area by that same owners of DMK Burger Bar. With such a powerful name behind the scenes, I was expected to be blown away. And I wasn't. The food, itself, was either hit or miss. I loved the pulled pork sandwich, but was disappointed with our appetizers and sides. The service for take out was extremely slow, waiting nearly double the time they said for our food to finally be complete. The atmosphere of the restaurant (from me standing near the door) was very dark with a strong smokey smell filling the rooms. (Definitely leave your jackets in the car!). The prices are typical for BBQ joints, if not more on the higher side of the average. Being around for less than a year, County just hasn't peaked yet and for the reasons I listed above, a 3.5 mile rating is all it will get.<br />
<br />
<i><u><span style="font-size: large;">UPDATE 6/18:</span></u></i><br />
After giving County Barbeque another shot, I was pleasantly surprised with the better food. The special of Adult Chicken Nuggets was wonderful and their bacon parfaits! However, the rib tips were still pretty dry despite being full of smokey flavor. They do have a nice patio, but that can't sway my original 3.5-mile rating.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Bacon and Barbeque Parfait </b>(<i>UPDATE: 6/18</i>)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hJsNFi0iGECEpTNTwbjPq3U9-nAz0pDqLcqyREKKx6vYOWlmwxAfw6Rk2DcpdEOGrDDY7f5MdDS_vVq8QD9z8e5NgU9Jk360IMvEItslS7Q55Ssf5nmOjVrP2n1CGffd88-eXwSt_I3x/s1600/IMG_3629.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1hJsNFi0iGECEpTNTwbjPq3U9-nAz0pDqLcqyREKKx6vYOWlmwxAfw6Rk2DcpdEOGrDDY7f5MdDS_vVq8QD9z8e5NgU9Jk360IMvEItslS7Q55Ssf5nmOjVrP2n1CGffd88-eXwSt_I3x/s1600/IMG_3629.jpg" height="240" width="320" /></a></div>
<br />
For just $3.00, you can get maybe the best parfait in the city... and yes, that includes all those ice cream places. <b>This is a savory parfait... Bacon and Barbeque. What does that mean? It starts with a layer of their baked beans, followed by chunks of pulled pork, then creamy polenta, and finally topped with both bacon bits and a thick slice of smoked bacon. </b> Honestly, I would come to County just for this small dish. This just speaks BBQ. Unfortunately, this wonderful flavors stop at the parfait and a lot of their other sides/appetizers don't make the cut. Don't miss out on this incredible dish.<br />
<br />
<div style="text-align: center;">
<b>Adult Chicken Nuggets and Fried Pickles/Okra</b> (<i>UPDATE: 6/18</i>)</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLfghppyar6cl9p4JDnOdjmWdrvgDMWNYX9inEg_J1QGgG359XILD9fg9SPcoof9HcZes1yVxDSW7Z3i5psm5E2K_6IOfcVEXTlQ5o_XBvT3I2631s6UXi9O7hDk88-GBjR8m-dvU-VwK/s1600/IMG_3633.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihLfghppyar6cl9p4JDnOdjmWdrvgDMWNYX9inEg_J1QGgG359XILD9fg9SPcoof9HcZes1yVxDSW7Z3i5psm5E2K_6IOfcVEXTlQ5o_XBvT3I2631s6UXi9O7hDk88-GBjR8m-dvU-VwK/s1600/IMG_3633.jpg" height="240" width="320" /></a></div>
<br />
The special of the day was an <b>adult chicken nugget. These chunks of chicken breast are lightly smoked before being deep fried and served with a sriracha BBQ sauce and a horseradish honey mustard. Garlic fries accompanied that dish as well</b>. I actually loved the chicken nuggets. The sauces were spicy and were the perfect dip. The fries were just fries and we didn't come close to finishing them. Now for t<b>he fried pickles and okra</b>... once again, their side/appetizer was a disappointment. The cornmeal batter was flavorless and fell right off the pickles and okra. Also, they give 10x more okra than pickles. Don't order.<br />
<br />
<div style="text-align: center;">
------------------------------------------------------------------------------------------------</div>
<div style="text-align: center;">
<b>Fried Green Tomatoes</b></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQP8kyOpTm4hrc93B8CH4OTrE_P-nyriCFmu2MuTh_1rS2OFW0WEFehyBUg7aLj1SNcSXE3oeWE3mbEnPLmoXxQUozKCVxKgtBVsb90xlwbPMnwCv2tKPUSDvMh3sjwExfiJQ-ip0jSIjC/s1600/IMG_2193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQP8kyOpTm4hrc93B8CH4OTrE_P-nyriCFmu2MuTh_1rS2OFW0WEFehyBUg7aLj1SNcSXE3oeWE3mbEnPLmoXxQUozKCVxKgtBVsb90xlwbPMnwCv2tKPUSDvMh3sjwExfiJQ-ip0jSIjC/s320/IMG_2193.JPG" height="240" width="320" /></a></div>
<br />
After glancing at the menu, the fried green tomatoes grabbed my attention. <b>Their version was made with thick cut green tomatoes that were lightly battered in corn meal before being deep fried. They served it with a side of whipped goat's milk cheese seasoned with mint</b>. It sounds amazing right? Well... it wasn't. I just returned from NOLA and I was looking for amazing fried green tomatoes like I had at <a href="http://www.eatingforsanity.com/2013/11/sanity-scene-new-orleans-louisiana-part_15.html"><span style="color: blue;"><b>Jacque Imo's Cafe</b></span></a>. But here, I found the dish to be greasy, with only a flavor of corn meal. The whipped goat cheese didn't even do the trick and I preferred not to use it. I do not recommend this side dish unless you want to be disappointed.<br />
<br />
<div style="text-align: center;">
<b>Pulled Pork Sandwich</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOjGhL5eD7a7MuLdsCxH_qvZ_eRat-1pnVhr3Ra3vWSt_dG7Nefc7e9DflTFdRrYF3v7Z58C5ZdjdDXTt1tG_A0KL0DSZCC8hTmh6i8KZVWDwOjkHQcNJeaYVpTHF81Ap0ZQ90OYgSubX/s1600/IMG_2195.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcOjGhL5eD7a7MuLdsCxH_qvZ_eRat-1pnVhr3Ra3vWSt_dG7Nefc7e9DflTFdRrYF3v7Z58C5ZdjdDXTt1tG_A0KL0DSZCC8hTmh6i8KZVWDwOjkHQcNJeaYVpTHF81Ap0ZQ90OYgSubX/s320/IMG_2195.JPG" height="240" width="320" /></a></div>
<div style="text-align: center;">
<b><br /></b>
<br />
<div style="text-align: left;">
My friend decided to order the pulled pork sandwich... and I was glad she did. This was the best part of the entire meal. <b>A ciabatta roll is split in half before being filled with a huge handful of pulled pork and topped with their cole slaw and homemade pickles. They pre-sauce the meat with their carolina mustard sauce</b>. I loved this sandwich. The pork had an amazing smokey flavor to it and rather than being pulled into thin strings, it was roughly pulled to have huge chunks of pork. The BBQ sauce had a nice tanginess to it, probably from the mustard base. There was an unusual sweetness to the sandwich, which we finally figured out came from their pickles. For the perfect sandwich, take off the pickles and dip in their spicy BBQ sauce. Amazing.</div>
</div>
<br />
<div style="text-align: center;">
<b>Chicago Rib Tips </b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYCLHjv3WPzZ3bXg-HAT39XbJhmVumJi61FpPkqEy33dHvbhtl1ByDHbitRSduJ7zTN4W7sEBMRom7AVw2Yk5gpHhZ06dhSGB11E6Reggu8XRRMS3q8aS2kcOGe1DrcpW1Xsm2pV8eq-l/s1600/IMG_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYYCLHjv3WPzZ3bXg-HAT39XbJhmVumJi61FpPkqEy33dHvbhtl1ByDHbitRSduJ7zTN4W7sEBMRom7AVw2Yk5gpHhZ06dhSGB11E6Reggu8XRRMS3q8aS2kcOGe1DrcpW1Xsm2pV8eq-l/s320/IMG_2194.JPG" height="240" width="320" /></a></div>
<div style="text-align: center;">
<b><br /></b></div>
As you have probably seen from the other BBQ restaurants I have tried, I am a sucker for rib tips. So naturally, I ordered the <b>Chicago Rib Tip dinner. It came with a healthy amount of slow smoked rib tips, an embarrassingly small side of cole slaw and a few pickles</b>. The rib tips had a very savory rub to them but weren't sauced. An overwhelming smokey flavor took over my palate, but I enjoyed every bite of them. Unfortunately, that deep smokey flavor left the rib tips dry and chewy. Not only that, I was disappointed with the cole slaw. First of all, no flavor... maybe I got the very top few pieces in the bowl? Also, they use a ketchup container for their serving size. One bite? Really? Couldn't believe they skimped that much.<br />
<br />
<div style="text-align: center;">
<b>Corn Pudding</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6C3cXoSzE3CrZjA-nGHC3K16-KQChVUwc2lF9fWoZQCaKFj2z8TZbGYRKz9METNKubQx3MjYD2Gsq6d3LlIls3J4IZlAlyfuxjEc6PqoJ1ho0hjPv923XvGYAeQO4-dxXz8eaFE0UWrmr/s1600/IMG_2196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6C3cXoSzE3CrZjA-nGHC3K16-KQChVUwc2lF9fWoZQCaKFj2z8TZbGYRKz9METNKubQx3MjYD2Gsq6d3LlIls3J4IZlAlyfuxjEc6PqoJ1ho0hjPv923XvGYAeQO4-dxXz8eaFE0UWrmr/s320/IMG_2196.JPG" height="240" width="320" /></a></div>
<br />
We decided on ordering one of their sides. The most unique was their corn pudding. I am an absolute fan of corn pudding so I had really high hopes. Unfortunately, it didn't live up to its name. <b>Their corn pudding reminds me of corn bread that is not seasoned well. It was made with cream of corn and grilled scallions</b>. I thought the corn pudding was soft, moist, and like I said, flavorless. To make it better, I added some of the rib tip meat and BBQ sauce to the dish. Now the dish was up to standard. This side dish was better than their cole slaw.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- I wanted to dine in for a few reasons. First of all, they offer bar bites, such as BBQ parfaits and candied bacon. Also, their dessert options include spoonfuls of cookie dough. I suggesting dining in and will update this post once I do.<br />
- Parking is difficult, some valet around the area, so maybe public transportation?<br />
<br />
<b>DON'T:</b><br />
- If ordering take out, do not come early, in fact, do not come on time... I waited another 10 minutes on top of the half hour wait they estimated.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s400/threeandhalf.jpg" height="75" width="400" /></a></div>
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com11352 West Taylor Street, Chicago, IL 60607, USA41.86958 -87.66114900000002317.843581999999998 -128.96974300000002 65.895578 -46.352555000000024tag:blogger.com,1999:blog-6656061412736613573.post-41344981060679446652014-06-16T14:50:00.002-05:002014-06-16T14:50:09.029-05:00Jack & Ginger's<b>Location:</b> 2048 W. Armitage Ave., Chicago, IL 60647<br />
<a href="http://www.urbanspoon.com/r/2/767708/restaurant/Bucktown-Wicker-Park/Jack-and-Gingers-Chicago"><img alt="Jack and Gingers on Urbanspoon" src="http://www.urbanspoon.com/b/logo/767708/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
With just a few weeks left of our "summer break," a bunch of my buddies and I ended up at the Map Room for some coffee and beer. At lunch, we walked across the street to see what Jack & Ginger's was offering for their day's special. It was salad/wrap/burger day, meaning those menu items a la carte are only $5. But, remember, additional ingredients costs more! The food arrived and I was pleasantly surprised by the size of the wrap. Unfortunately, everything else was downhill. Bland, bland, bland... just see the description below. The atmosphere of the bar was just OK with a fairly large patio but only one TV. This is definitely more of a dive bar and not one of your mainstream sports bars. Taking everything into consideration, I could only give them a 2-mile rating. Don't put this bar too high on your wish list.<br />
<br />
<b><u>What I Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Spinach Salad Wrap</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1nOLeOIq8NU1jbh5rgpB_gjsr6tyEC-TLrrLNVU4JgBVB9nXmlBogSJuHbwBNy8GtJ3-ZTFfL2E6PxawkNz-goWEKsww9xo5ld1GZcyVTy5YlVCiz05t59NxDDqaqtQbz77wuuqu0YEe/s1600/IMG_3587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1nOLeOIq8NU1jbh5rgpB_gjsr6tyEC-TLrrLNVU4JgBVB9nXmlBogSJuHbwBNy8GtJ3-ZTFfL2E6PxawkNz-goWEKsww9xo5ld1GZcyVTy5YlVCiz05t59NxDDqaqtQbz77wuuqu0YEe/s1600/IMG_3587.jpg" height="240" width="320" /></a></div>
<br />
I decided to turn their spinach salad into a wrap. There is no additional charge (which is amazing!). <b>The wrap was a typical flour tortilla stuffed with spinach, red onions, chopped egg, walnuts, mushrooms, bacon, blue cheese, and a honey balsamic vinaigrette. </b> Well, that is what the menu says. When I got my wrap, that honey balsamic was missing. The wrap was dry due to the lack of dressing and the service was not good enough to even bring the side of dressing I asked for. The bacon was crisp and eggs nicely chopped and spread throughout the wrap. Unfortunately, the mushrooms were raw, which was absolutely horrible. Very disappointed.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Do check out their website for what specials they have for lunch. Probably some of the cheapest food options in the city. Whatever is on special usually runs for $5 or less.<br />
- Parking is super easy around here. Great place for grabbing a drink.<br />
<br />
<b>DON'T:</b><br />
- I wouldn't expect much with the food. It may be cheap, but you get what you pay for.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMINcbEhhWhv2VuFgydEx6fZ8I17f2ROpi01z7IPARsuCyBIW2YNS2Gssv2HIZZgmTdW6tZw3iMkqr4woGwr1I3Wn2RYnTgGHXc_2Up8Y4Hmm8Kmp2Nz1_0fVFFr7f3xB3ILuDfHFEgIz/s1600/two.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMMINcbEhhWhv2VuFgydEx6fZ8I17f2ROpi01z7IPARsuCyBIW2YNS2Gssv2HIZZgmTdW6tZw3iMkqr4woGwr1I3Wn2RYnTgGHXc_2Up8Y4Hmm8Kmp2Nz1_0fVFFr7f3xB3ILuDfHFEgIz/s1600/two.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com02048 West Armitage Avenue, Chicago, IL 60647, USA41.9179437 -87.67949499999997417.891968700000003 -128.98808899999997 65.9439187 -46.370900999999975tag:blogger.com,1999:blog-6656061412736613573.post-52541347319492150522014-06-07T13:30:00.004-05:002014-06-07T13:30:33.007-05:00Sanity Scene - Minneapolis, MN (Part 3 of 3)I decided to make my third and final part of my Minneapolis Food Scene mini series about the restaurants that I would have never thought about eating at if we weren't with her friends. This post is what I call <b><i><span style="font-size: large;">"Where the locals eat." </span></i></b> I wish I had a lot more time to enjoy Minneapolis, but with such a short weekend trip, there is only so much food you can eat. I guess that just means I will be back fore more and will update whenever I do!<br />
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
<div style="text-align: left;">
<b><span style="font-size: large;">Quang's</span></b></div>
<a href="http://www.urbanspoon.com/r/29/333069/restaurant/Twin-Cities/Eat-Street/Quang-Minneapolis"><img alt="Quang on Urbanspoon" src="http://www.urbanspoon.com/b/logo/333069/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZ8KgqAe9jrwqXsczIvt5jkY_3Z9hOF3LMwRgxY4McHxt7M5hawt5onVbh2936VdvJ8v4W4JV-rEtSGuO1TrkTV_-8e55whgwSvAVxsCQOhrz8rLqV7DKUqj8OrEffHrpVJHTvFjS9QWS/s1600/IMG_3543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPZ8KgqAe9jrwqXsczIvt5jkY_3Z9hOF3LMwRgxY4McHxt7M5hawt5onVbh2936VdvJ8v4W4JV-rEtSGuO1TrkTV_-8e55whgwSvAVxsCQOhrz8rLqV7DKUqj8OrEffHrpVJHTvFjS9QWS/s1600/IMG_3543.jpg" height="240" width="320" /></a></div>
<br />
After our trip to Lake Calhoun and Mall of America, we arrived at Quang's starving. Our group of nearly twenty was easily accommodated at one giant table. That was a surprise because in Chicago that could never happen. Quang's is a vietnamese restaurant, meaning two things... Pho and Banh Mis. We stuck with the pho, but rather than eating a banh mi, we decided to split the a broken rice dish. <b>The pho was typical. Lots of sliced beef, a salty broth, and the typical been sprouts, onions, and jalapeño.</b> You get to add all the vegetables so you can add as much or as little as you like. The jalapeños had a nice spice, so I really enjoyed it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlUPaQnIKKdqwMMxOi0y_OmpkvCQxeq7Jxp7z1_Z_01rhI0W5Rri-Iydp2SRV3fiQ82Nrte0oVYIPBjgTtKaaG3QfcAkp9LMMkitUMglRIs3dnWlAShZ5_6Z_yZ5gbLmjuD5mDwkTgaSm/s1600/IMG_3544.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlUPaQnIKKdqwMMxOi0y_OmpkvCQxeq7Jxp7z1_Z_01rhI0W5Rri-Iydp2SRV3fiQ82Nrte0oVYIPBjgTtKaaG3QfcAkp9LMMkitUMglRIs3dnWlAShZ5_6Z_yZ5gbLmjuD5mDwkTgaSm/s1600/IMG_3544.jpg" height="240" width="320" /></a></div>
<br />
Now for a newly discovered dish--broken rice. One of Tiff's friends was ordering this loaded broken rice dish and I had no clue what that meant. <i>After hearing that the rice is broken into smaller pieces to give it a different textural feel</i>, I knew I had to try it. <b>So I copied her and ordered the same broken rice dish that was topped with honey grilled pork, two fried eggs, tofu, and a variety of veggies</b>. And, I am so glad I did. This reminded me of a deconstructed fried rice but with a huge portion of meat. The honey grilled pork had a great salty-sweet profile which I absolutely loved. The rice was a little on the sticky side, and as promised, the texture was strange. I was like rice, but also had more of a smooth, mushy texture to it. The fried eggs were a done over-hard... I think it would benefit from being sunny side up and having the liquid yolk mix into everything. But still, a great dish and a must try! Much better than the pho.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" height="60" width="320" /></a></div>
<br />
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
<div style="text-align: left;">
<b><span style="font-size: large;">Patisserie 46</span></b></div>
<a href="http://www.urbanspoon.com/r/29/1534436/restaurant/Twin-Cities/Southwest-Minneapolis/Patisserie-46-Minneapolis"><img alt="Patisserie 46 on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1534436/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmIm7p6PKIvXidSH3aRFyi-l77s82kR9NkRRGKgz6MtlRmn6c31Ws9g-4vU7HnYrbL1knrm1GS2SwbBr7X0aRYhe3NLIv3kEWw6vMjMk3ETBFYOH3E-cCOOA1PF-64czxc0_OG2SjtQXQ/s1600/IMG_3582.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmIm7p6PKIvXidSH3aRFyi-l77s82kR9NkRRGKgz6MtlRmn6c31Ws9g-4vU7HnYrbL1knrm1GS2SwbBr7X0aRYhe3NLIv3kEWw6vMjMk3ETBFYOH3E-cCOOA1PF-64czxc0_OG2SjtQXQ/s1600/IMG_3582.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
In casual conversation, Tiff's friend mentioned the best chocolate chip cookie she has ever had. That is quite a bold statement to make, especially when people love different textures of the cookie and different amounts of chocolate. After arriving at Patisserie 46, I saw the huge cookies. They not only looked perfect, they tasted perfect. <b>Biting into the cookie, you realize how rich and buttery it is going to be. The texture has the perfect chew, but also that crisp edge that most people enjoy. The chocolate chips somehow remain melted on the inside, giving that gooey texture</b>. It wasn't overly sweet, but definitely will quench anyone's sweet tooth. We ordered five of these cookies because Emily mentioned how they are still perfect a day or two later. And, I will confirm, these can sit out overnight and still be just as tasty. You will not be disappointed with this cookie!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlGKws7oSEVyLOpF66chZSWoqmh-dcCEo3rqqncInxL2YEOzn87OB9UfY1d421or02PvkJeCYBde5ERkn4Cy9W4IicbbSw3a3PPQaT3UCoK3LRzqrCOh8wok_wAAqWS1wqq9zzzvZ-Cgz/s1600/IMG_3547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghlGKws7oSEVyLOpF66chZSWoqmh-dcCEo3rqqncInxL2YEOzn87OB9UfY1d421or02PvkJeCYBde5ERkn4Cy9W4IicbbSw3a3PPQaT3UCoK3LRzqrCOh8wok_wAAqWS1wqq9zzzvZ-Cgz/s1600/IMG_3547.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8aEd-P-WVvaWpnN3BHGg5vopa1v6MlH2GqlBX39oh2juRHQX2ZhnHy_QGPiTzZRNhX7z5OeubGZmCqIn90xpEpQpiozzsmOOIaKZHZTx6yBte0CdwcCL5ZXUJWqHZLKriIheCFzn1wXn5/s1600/IMG_3548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8aEd-P-WVvaWpnN3BHGg5vopa1v6MlH2GqlBX39oh2juRHQX2ZhnHy_QGPiTzZRNhX7z5OeubGZmCqIn90xpEpQpiozzsmOOIaKZHZTx6yBte0CdwcCL5ZXUJWqHZLKriIheCFzn1wXn5/s1600/IMG_3548.jpg" height="150" width="200" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqEr_m668s3iPFY7FhKQlUwdMcjpubAsZyLEkp4IZp9IiAqf1JLpfAhSXWifJ58pJHHKwV6zVwzTyY4RWWxNArgFchKQJF2RRmteMdtKmDPSp5S655nzQSWLUreDC4jIAjfdjQfYwlgELU/s1600/five.jpg" height="60" width="320" /></a></div>
<br />
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
<div style="text-align: left;">
<b><span style="font-size: large;">The News Room</span></b></div>
<a href="http://www.urbanspoon.com/r/29/332627/restaurant/Twin-Cities/Downtown-Minneapolis/News-Room-Minneapolis"><img alt="News Room on Urbanspoon" src="http://www.urbanspoon.com/b/logo/332627/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs5TbhvgB8kvdd-_QssuNLiKSeLIp-MIEmwi0_CJvu_8zlgFDvPkAyCjS96ZkDZwplqT8CH35FB3ZqqX9jOwpKtZ5qZnEszY2x8ffm0WZ7WXjDAz5VqckAf6HqwH9zRsReVFRSDo_k1NU/s1600/IMG_3583.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEs5TbhvgB8kvdd-_QssuNLiKSeLIp-MIEmwi0_CJvu_8zlgFDvPkAyCjS96ZkDZwplqT8CH35FB3ZqqX9jOwpKtZ5qZnEszY2x8ffm0WZ7WXjDAz5VqckAf6HqwH9zRsReVFRSDo_k1NU/s1600/IMG_3583.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJJuztmzn7enGNA5iR23181AJG_P-w_8Fd21Oj49sxf2OSdkWi_ukNw_rJjB2xCi6zmlvUFwMLW5bRkr11aCTi84CIAsKNb_IsJpnTESBCenMYm8xfLsgt0OfaTUVvlXhUwpq7aPy3Lb2/s1600/IMG_3584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJJuztmzn7enGNA5iR23181AJG_P-w_8Fd21Oj49sxf2OSdkWi_ukNw_rJjB2xCi6zmlvUFwMLW5bRkr11aCTi84CIAsKNb_IsJpnTESBCenMYm8xfLsgt0OfaTUVvlXhUwpq7aPy3Lb2/s1600/IMG_3584.jpg" height="150" width="200" /></a></div>
<br />
For our last meal, we decided to walk around the downtown Minneapolis area. Just a few blocks from the apartment we stayed at was The News Room. It seemed like either a huge tourist restaurant or a place the locals went mainly because of all the regulars reading their newspaper and just having a cup of coffee. We hoped for a local restaurant and I think that is what we found. It was brunch hour so we shared a couple of their larger offerings. <b>The first was the scrambled egg flatbread, which started with a very crispy and thin cracker-like crust. It was topped with mozzarella cheese, scrambled eggs, breakfast sausage, and arugula.</b> It sounded amazing, but the meal fell short of average. Honestly, the flatbread was drier than having "peanut butter mouth." The flavors were good, but it needed either a pesto, a tomato, or even a balsamic base to it. <b>Our other plate was the green eggs and ham panini. This was a huge sandwich made with grilled country bread, a smear of pesto, scrambled eggs, ham, and a tomato. It was served with a side of house potatoes. </b> I enjoyed this panini. It was simple sandwich, but the pesto elevated it to the next level. It was huge. In fact, we ended up sharing just half the sandwich and bringing the rest for our long road trip home. The potatoes were well seasoned and crispy, so can't complain about those. Just a suggestion... use that pesto on the flatbread!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1qtZjHYlD8Jq9TxRjlU8bp3QzztjzOmB5giuY_8VcWMGElGJ95U0aC2PC2NkKtzFy_2TjjsJykH7YEWEE6q5SwBuxfUmcFEZH5w0Vy_1fwpxmdWfsA07y8vhrXIvyDuUZCBUywP107KH/s1600/three.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1qtZjHYlD8Jq9TxRjlU8bp3QzztjzOmB5giuY_8VcWMGElGJ95U0aC2PC2NkKtzFy_2TjjsJykH7YEWEE6q5SwBuxfUmcFEZH5w0Vy_1fwpxmdWfsA07y8vhrXIvyDuUZCBUywP107KH/s1600/three.jpg" height="60" width="320" /></a></div>
<br />
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com2Minneapolis, MN, USA44.983334 -93.26666999999997644.8035955 -93.589393499999971 45.1630725 -92.943946499999981tag:blogger.com,1999:blog-6656061412736613573.post-4001415775858985082014-06-06T14:28:00.000-05:002014-06-06T14:28:44.902-05:00Sanity Scene - Minneapolis, MN (Part 2 of 3)<div class="separator" style="clear: both; text-align: left;">
Before heading to any vacation spot, I do a little researching on a few of the most popular restaurants, "dive" restaurants, and food network featured restaurants. It wasn't long before I stumbled across a couple that I knew I had to try. And, with a recommendation from my girlfriend, Tiffany, for a unique pizza joint, our schedule was instantly filled with great restaurants. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
This post features those <i><b><span style="font-size: large;">popular foodie joints</span></b></i> that are some of the best eats in Minneapolis. Give them a try and enjoy their wonderful atmospheres!</div>
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
<div style="text-align: left;">
<span style="font-size: large;"><b>Pizzeria Lola</b></span></div>
<a href="http://www.urbanspoon.com/r/29/1560056/restaurant/Twin-Cities/Southwest-Minneapolis/Pizzeria-Lola-Minneapolis"><img alt="Pizzeria Lola on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1560056/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDentvc94ySgVenwLLK5jnDLtmIf-ykPQw8JDU3knC4xWRHkmCo-fu8phyphenhyphenF-p-aDes9h8J-HKYmT2LIcZwVysgBn15Ni6MkedB0IvfJ1lNDlSeq-syPs61cyt8sQzvTI_s0qfRmHIDgiV/s1600/IMG_3529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDentvc94ySgVenwLLK5jnDLtmIf-ykPQw8JDU3knC4xWRHkmCo-fu8phyphenhyphenF-p-aDes9h8J-HKYmT2LIcZwVysgBn15Ni6MkedB0IvfJ1lNDlSeq-syPs61cyt8sQzvTI_s0qfRmHIDgiV/s1600/IMG_3529.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtGnM5o5Is15sE-SPnID3RiCms6BhB-ovHDQnmnixM0JjRmhC_qi8Se7Fq8BFIYq76m8SXjcBmQOmQIUnYJ8FF-Zw0cORgAma-X1Y4D6jR_Axqym1qhZtOsB9VpUf2xwtrHWmBYHs-zvl/s1600/IMG_3528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHtGnM5o5Is15sE-SPnID3RiCms6BhB-ovHDQnmnixM0JjRmhC_qi8Se7Fq8BFIYq76m8SXjcBmQOmQIUnYJ8FF-Zw0cORgAma-X1Y4D6jR_Axqym1qhZtOsB9VpUf2xwtrHWmBYHs-zvl/s1600/IMG_3528.jpg" height="150" width="200" /></a></div>
<br />
Soon after arriving, we indulged in our first foodie restaurant. Featured on multiple Food Network TV shows and highly recommended by Tiff, this pizza place was a no-brainer. A group of friends met us there, giving us the chance to order several types of pizza (well, a couple types and a couple variations). <b>The must-try-attraction, (besides the Photo Booth), is the infamous Korean BBQ pizza. It was topped with beef short ribs, mozzarella cheese, scallions, arugula, and a soy chili vinaigrette. We had one on the normal crust and one on gluten free</b>... and I will have to say, <i><u>the gluten free crust is addicting and delicious</u></i>. I see why one of Tiff's best friend likes it much better. The other pizza we tried was <b>the sunnyside. This pie is made with guaniciale, sunny side up eggs, pecorino cheese, and leeks. </b> Unfortunately, this fell short of being great. The first couple bites weren't so bad, but I was left with a strong raw egg flavor that was more unpleasant than tasty. I think they have much better options, so skip out on the egg and enjoy the Korean inspired pizzas!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CTCPXYaYpazLgqechlPOAyKIKCgk9szuD8-6zX7O_EKzCRQ6bmKyfzfn0_FmcUvATIIp06JfPZPHtRPfl2AidxuOqgDU8fwAclalyZN88wbO3F0Im__2Av-VpJyNSoG7s9QIz6ewdJxV/s1600/IMG_3530.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5CTCPXYaYpazLgqechlPOAyKIKCgk9szuD8-6zX7O_EKzCRQ6bmKyfzfn0_FmcUvATIIp06JfPZPHtRPfl2AidxuOqgDU8fwAclalyZN88wbO3F0Im__2Av-VpJyNSoG7s9QIz6ewdJxV/s1600/IMG_3530.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Really neat wall made up of all the Photo Booth pictures customers take!</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
A little info about the Photo Booth. You can order a ticket from either the bar or from your waitress. I believe they cost $3.00 and it comes with 3 pictures per strip and two strips. The tradition has been to take one home and leave one on the picture wall, but it is your choice. Also, when taking a picture, you will notice the screen shutter close and a delay before the flash. Don't move until the flash has gone off!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" height="60" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
<b><span style="font-size: large;">Bar La Grassa</span></b><br />
<a href="http://www.urbanspoon.com/r/29/1481716/restaurant/Twin-Cities/Warehouse-District/Bar-La-Grassa-Minneapolis"><img alt="Bar La Grassa on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1481716/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPxq0vEL0S0Km1zFu1x-LRGMmd3rSuW8mCUlN9v5t_7BhlNImtOzua1r-gUyoUOjt_6Z4AAVQt0VnLAtIpYEUR-aD79a0Oe5AMo6Y7G9aRYXAXH6C5DzrbqLCFw_xgQBlatcEKV6O4Oel/s1600/IMG_3572.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaPxq0vEL0S0Km1zFu1x-LRGMmd3rSuW8mCUlN9v5t_7BhlNImtOzua1r-gUyoUOjt_6Z4AAVQt0VnLAtIpYEUR-aD79a0Oe5AMo6Y7G9aRYXAXH6C5DzrbqLCFw_xgQBlatcEKV6O4Oel/s1600/IMG_3572.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrczx1SBh_v9_pvL1PaXUZYPdtzB0FIGZEHzto6Ag8PzjLECwU8cpkhM1yhxOCZe987jHkq2zN9C055ac5aAA9ldpEwAxVR6Eee452ghgPplL-SD8BWk17PriYwpqe3kD234P3AkqetYm/s1600/IMG_3574.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqrczx1SBh_v9_pvL1PaXUZYPdtzB0FIGZEHzto6Ag8PzjLECwU8cpkhM1yhxOCZe987jHkq2zN9C055ac5aAA9ldpEwAxVR6Eee452ghgPplL-SD8BWk17PriYwpqe3kD234P3AkqetYm/s1600/IMG_3574.jpg" height="150" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30f0otEmQbKUw2aMztP2fK5qspHHp5VHgDPFag6BExOe7QyBF6Ep_hiZLqFl-3e_PQ62P2fQRtFnFBPyxYOY3WxtpChLK7sLIcQD-vXSlToO1b5hXsodJHkCZUaXvR0lKas-BXbXTrzrN/s1600/IMG_3573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh30f0otEmQbKUw2aMztP2fK5qspHHp5VHgDPFag6BExOe7QyBF6Ep_hiZLqFl-3e_PQ62P2fQRtFnFBPyxYOY3WxtpChLK7sLIcQD-vXSlToO1b5hXsodJHkCZUaXvR0lKas-BXbXTrzrN/s1600/IMG_3573.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvq_aShp5WhS7FCVjCddvxCCHyQVg_OGyjtxjlpVcBn4gvu8eToMwdN0_TMCfKHFRPZ1HkzxHbwDt969UZ1LcvrDkBvgyFOHu7IU-PeU3HZqaLPf9IFF7A6P0jIEBvKIq9Kf67ppdEVHA/s1600/IMG_3575.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnvq_aShp5WhS7FCVjCddvxCCHyQVg_OGyjtxjlpVcBn4gvu8eToMwdN0_TMCfKHFRPZ1HkzxHbwDt969UZ1LcvrDkBvgyFOHu7IU-PeU3HZqaLPf9IFF7A6P0jIEBvKIq9Kf67ppdEVHA/s1600/IMG_3575.jpg" height="150" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Almost all websites for "top restaurants" or "most popular" in Minneapolis pointed towards Bar La Grassa. Three of us came to the restaurant, giving us the opportunity to order more small plates to share. Tiff's friend, Emily, high recommended the <b>soft egg and lobster bruschetta</b>. The rest of the smaller appetizer-like dishes were all a gamble. <b>The bruschetta is made of a crostini topped with a mixture of scrambled eggs, lobster, and truffle oil</b>. The dish had an interesting flavor palate. You first get the traditional toasted bread, but soon after, the truffle flavor appears, and finally, the creamy egg and lobster is noticed. I loved this dish. <b>The seared scallops with mint-pea spread</b> was perfectly cooked. I really enjoyed the pea spread, but thought this dish was a little small for the price. The <b>blue marlin crudo was as fresh as can be</b>. They sliced the fish on the thicker side and topped it with a little olive oil and sea salt. The simple preparation allowed the seafood to shine. Our final appetizer was their play on <b>an arancini. Made bite size, the deep fried risotto ball had a little pancetta and was served in a liquified tallegio cheese.</b> The cheese may be a little strong, so be aware.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqouxqkg7McQnjzyOiMfX4E-MKo2ZB73Vd_D9wdIPcUCZk6yjxKKvL9OmSz01oKLYiiOwXbMiuG6be0gc79_cM0oCEi0kH-2LGYifvzsTYRvQvZ1J1IQVGhZeeeT4jLwkc0ZtG0ynNOJ8h/s1600/IMG_3579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqouxqkg7McQnjzyOiMfX4E-MKo2ZB73Vd_D9wdIPcUCZk6yjxKKvL9OmSz01oKLYiiOwXbMiuG6be0gc79_cM0oCEi0kH-2LGYifvzsTYRvQvZ1J1IQVGhZeeeT4jLwkc0ZtG0ynNOJ8h/s1600/IMG_3579.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
As soon as I saw a raviolo, I knew I would order it. Their version is called the <b>"nduja raviolo. 'Nduja is a spicy sausage spread and raviolo is just a big ravioli. Here, they fill it with a soft egg yolk which somehow remains liquid even during the cooking process</b>. The reviews from my fellow diners were mixed here. I loved the pasta, but I also love egg yolk and spicy dishes. I think it was a little on the adventurous side because most are used to cheese/meat filled raviolis. I still highly suggest giving it a try, but remember, the large version comes with two raviolos, so you may need to order more.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTP73iUDAxfkOyV53h3eHO_tEIzWUohp2QjKKVvCQL03lMdJLfriNbkRYPoIUuE-RMt1drqVvGcj182GTzR6E8b74qzlNICD58QHaQXmaJCOBGMhg3ztX_mlng8nIE72QbDWzc2PrlI7F/s1600/IMG_3578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTP73iUDAxfkOyV53h3eHO_tEIzWUohp2QjKKVvCQL03lMdJLfriNbkRYPoIUuE-RMt1drqVvGcj182GTzR6E8b74qzlNICD58QHaQXmaJCOBGMhg3ztX_mlng8nIE72QbDWzc2PrlI7F/s1600/IMG_3578.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGswaokpWuP42NEgzHhxNTC_J5JeNIxVJQmYGJKeQOYseceZOd9tCF0A7J7Y1NdL2VdUujDLmM9jS-DXt0I2ZUFBcWkX1FUhcqse2fYrbvb2cAVq-SmE3vAg1mnTT8tCsR6A121lofK3k/s1600/IMG_3576.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQGswaokpWuP42NEgzHhxNTC_J5JeNIxVJQmYGJKeQOYseceZOd9tCF0A7J7Y1NdL2VdUujDLmM9jS-DXt0I2ZUFBcWkX1FUhcqse2fYrbvb2cAVq-SmE3vAg1mnTT8tCsR6A121lofK3k/s1600/IMG_3576.jpg" height="150" width="200" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b>A couple of the larger entrees were the St. Louis style pork ribs (half rack) and the clams with fregola</b>. The ribs had a nice spice rub and didn't need any sort of wet BBQ sauce. Unfortunately, I thought they were a little over cooked. The ribs were super tender, but had no bite to them whatsoever. Both Tiff and Emily enjoy fall-off-the-bone ribs so I was glad they loved that dish.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie73JSzbT-_iB7GVraX-PGCSIzt7icnKPbzoX6GDGQEE2NA1ciK9hvSBmd51CBOXmi8IzLhzmsiw5gQPAvv9DjOcIKSbEQEDeySyEKXOuCD3DI1RlxjhepqWS_cFJ0BQoReZAkduE6va8z/s1600/IMG_3580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie73JSzbT-_iB7GVraX-PGCSIzt7icnKPbzoX6GDGQEE2NA1ciK9hvSBmd51CBOXmi8IzLhzmsiw5gQPAvv9DjOcIKSbEQEDeySyEKXOuCD3DI1RlxjhepqWS_cFJ0BQoReZAkduE6va8z/s1600/IMG_3580.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Finally, it was dessert time. Somehow, Bar La Grassa offered about five desserts that I would have loved to try. In the end, we all decided on the <b>salted caramel crespelle. This was an italian-style crepe filled with liquid salted caramel and rolled. It was topped with vanilla bean ice cream and a dusting of powdered sugar. </b> When you cut into the crepe, the caramel oozes out like a volcano. And, WOW! The caramel actually has a slight saltiness to it, making it even richer and sweeter. The ice cream is the perfect accompaniment to the warm crepe portion. I loved the dessert and wished it was double the size. Perfect ending to an already great meal.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" height="60" width="320" /></a></div>
<br />
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com2Minneapolis, MN, USA44.983334 -93.26666999999997644.8035955 -93.589393499999971 45.1630725 -92.943946499999981tag:blogger.com,1999:blog-6656061412736613573.post-57747570831749231882014-06-05T12:18:00.000-05:002014-06-05T12:18:14.323-05:00Sanity Scene - Minneapolis, MN (Part 1 of 3)For the long Memorial Day weekend, my girlfriend and I headed to Minneapolis, MN to visit some friends and of course, indulge in some of their best restaurants. Before heading over, I knew of a few "touristy" meals I had to try... unfortunately, we only had time to give two of these a try. <br />
<br />
This sanity scene post features those <b><span style="font-size: large;"><i>"tourist" meals and the experience behind them</i></span><i><span style="font-size: large;">!</span></i></b><br />
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
<div style="text-align: left;">
<b><span style="font-size: large;">The Blue Door Pub</span></b></div>
<a href="http://www.urbanspoon.com/r/29/763008/restaurant/Twin-Cities/Merriam-Park-Highland-Park/Blue-Door-Pub-St-Paul"><img alt="Blue Door Pub on Urbanspoon" src="http://www.urbanspoon.com/b/logo/763008/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a> <a href="http://www.urbanspoon.com/r/29/1718526/restaurant/Twin-Cities/South-Minneapolis/Blue-Door-Longfellow-Minneapolis"><img alt="Blue Door Longfellow on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1718526/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQhukafammbIDJc1fPWV1tfCMdUHeRUjf_HR87jmJEWfXO2oM46oojmSmKX7SallygVxoOrnFXGGH9EavENWsfOyhGRJM2DRb_0wUqIZ2iuVKWkIizHnKRU0uMuw8qrIFqwe4beD-nOx2/s1600/IMG_3550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDQhukafammbIDJc1fPWV1tfCMdUHeRUjf_HR87jmJEWfXO2oM46oojmSmKX7SallygVxoOrnFXGGH9EavENWsfOyhGRJM2DRb_0wUqIZ2iuVKWkIizHnKRU0uMuw8qrIFqwe4beD-nOx2/s1600/IMG_3550.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OnmXjYcfYS4KWm5RlXaKUVF8_X11c46kF7bt6xv5aY8DvYRzUeP8OA15lx3U5W4mhQzhH84Vc15JrernUb8hfMU2LC3oUodeDg0j9t36bgf3K6NEKo2kstL0vnLeobd5wVatTiOmz9zE/s1600/IMG_3551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6OnmXjYcfYS4KWm5RlXaKUVF8_X11c46kF7bt6xv5aY8DvYRzUeP8OA15lx3U5W4mhQzhH84Vc15JrernUb8hfMU2LC3oUodeDg0j9t36bgf3K6NEKo2kstL0vnLeobd5wVatTiOmz9zE/s1600/IMG_3551.jpg" height="150" width="200" /></a></div>
<br />
Minneapolis is known for a signature burger creation... the Juicy Lucy. Basically, it is a stuffed burger, so the cheese is on the inside. <b>A spin on the Juicy Luicy is The Blue Door Pub's signature Blucy. I gave it a try and it was tasty. Two burger patties are put together, but before sealing the patties, a nice helping of blue cheese is stuck between them</b>. Unfortunately, the cheese sort of sits in the middle of and doesn't spread throughout the burger. My girlfriend chose <b>the Longfellow version of the blucy, which was the same burger filled with goat cheese and a blueberry compote. The sweetness from the blueberries was a wonderful contrast to the sharp goat cheese. </b>Still, all the filling and creaminess was located in one or two bites... right in the center of burger. Honestly, I prefer the normal cheeseburger because each bite has cheese, but still give it a try and see what you think!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ncI6PN4B0C9HHKAnD1tedPSyWZdZFI4d8JOh9dsW6I-nXpnjj4eyFrZRHQ-Coj5Xv3whpAI-oXByVdOzTQal6w1IJLTF5m8DhplnNy2CZztVKPgiCL-7faLZdNdsgPskG-bKb-_gtgzt/s1600/IMG_3552.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ncI6PN4B0C9HHKAnD1tedPSyWZdZFI4d8JOh9dsW6I-nXpnjj4eyFrZRHQ-Coj5Xv3whpAI-oXByVdOzTQal6w1IJLTF5m8DhplnNy2CZztVKPgiCL-7faLZdNdsgPskG-bKb-_gtgzt/s1600/IMG_3552.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="60" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="text-align: center;">
-----------------------------------------------------------------------------------------</div>
<div style="text-align: left;">
<b><span style="font-size: large;">Tin Fish</span></b></div>
<a href="http://www.urbanspoon.com/r/29/333744/restaurant/Twin-Cities/Uptown/Tin-Fish-Minneapolis"><img alt="Tin Fish on Urbanspoon" src="http://www.urbanspoon.com/b/logo/333744/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ALjSRBQbSX8LY3sfGK5lttP1AW-re0BMIl1x1u34-YqLvuGJqeFoWw8HG02X8ctFkGdbt_NzdBWTZyyrsMjN-Qq0UA60NKnk6kLaJPdx2Lb4Vzu1D2cmYXH1pK33_VYJea2H6nqT_eEl/s1600/IMG_3539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0ALjSRBQbSX8LY3sfGK5lttP1AW-re0BMIl1x1u34-YqLvuGJqeFoWw8HG02X8ctFkGdbt_NzdBWTZyyrsMjN-Qq0UA60NKnk6kLaJPdx2Lb4Vzu1D2cmYXH1pK33_VYJea2H6nqT_eEl/s1600/IMG_3539.jpg" height="240" width="320" /></a></div>
<br />
After roaming around Lake Calhoun for a few hours, our group worked up an appetite. We decided to wait in the long line for nearly an hour to order fried seafood sampler plate. <b>This appetizer plate came with four fried shrimp, four fried fish strips, a couple fried scallops, and a crab cake. Both cocktail and tartar sauce were served alongside the fried seafood.</b> Where to start... the line is not worth waiting for the fried seafood. The scallops were undercooked, the shrimp were over cooked, and the crab cake had more breading than crab. The fish sticks were actually pretty tasty, especially with a little lemon and tartar sauce. But, at $20, it is not worth it. I will say, they do serve a pretty mean frozen lemonade and some good looking fish tacos. I suggest those options over the sampler.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPl9e7-zgiwP1W9RjEecfRGZO4sYFvy9JghJY7q2_11NMJ0mDq0GvDHL5YuRojZsjcFmQI30meg_Cav6Z3yWArIGLr-O5gGjCKR5FhmKS4NtCdPKqt1X2aO1zNjYmO9G9XryiTp9849kmM/s1600/IMG_3538.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPl9e7-zgiwP1W9RjEecfRGZO4sYFvy9JghJY7q2_11NMJ0mDq0GvDHL5YuRojZsjcFmQI30meg_Cav6Z3yWArIGLr-O5gGjCKR5FhmKS4NtCdPKqt1X2aO1zNjYmO9G9XryiTp9849kmM/s1600/IMG_3538.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huge line at the Tin Fish. Takes about one hour to get through it all.</td></tr>
</tbody></table>
<div style="text-align: center;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1qtZjHYlD8Jq9TxRjlU8bp3QzztjzOmB5giuY_8VcWMGElGJ95U0aC2PC2NkKtzFy_2TjjsJykH7YEWEE6q5SwBuxfUmcFEZH5w0Vy_1fwpxmdWfsA07y8vhrXIvyDuUZCBUywP107KH/s1600/three.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1qtZjHYlD8Jq9TxRjlU8bp3QzztjzOmB5giuY_8VcWMGElGJ95U0aC2PC2NkKtzFy_2TjjsJykH7YEWEE6q5SwBuxfUmcFEZH5w0Vy_1fwpxmdWfsA07y8vhrXIvyDuUZCBUywP107KH/s1600/three.jpg" height="60" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
-----------------------------------------------------------------------------------------</div>
Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com0Minneapolis, MN, USA44.983334 -93.26666999999997644.8035955 -93.589393499999971 45.1630725 -92.943946499999981tag:blogger.com,1999:blog-6656061412736613573.post-53006798301114112372014-06-03T15:08:00.004-05:002014-06-03T15:08:55.203-05:00Joe Fish<div>
<b>Location:</b> 445 N. Dearborn St., Chicago, IL 60654</div>
<a href="http://www.urbanspoon.com/r/2/1822931/restaurant/River-North/Joe-Fish-Chicago"><img alt="Joe Fish on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1822931/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
One of Rosebud's newest concepts is a seafood-inspired restaurant in the River North area. It was a bold move on Rosebud's part, trying to compete with several other seafood joints in that neighborhood, but I was glad to see the effort. When we gave it a try, the restaurant was absolutely slammed (surprising for a random Sunday night). Anyway, we decided on a wide array of seafood options to give Joe Fish a fair chance. The seafood appetizers and salad were a huge disappointment with way too much cream in one and way too much butter in the other. If I were you, I would stick with the Bang Bang biscuit. On the other hand, the whole fish was deliciously prepared and a dish I would actually come back for. The prices are steep and the service spotty. At one point, we waited nearly 20 minutes for our check and credit card to be returned to the table. That didn't even compare to the non-existent water once our first course arrived. The service is nice in terms of portioning out fish and other shared dishes. But that couldn't make up for the high cost, subpar appetizers/salad, and mediocre dinner service. So for that reason, I stuck with a 3-mile rating. The fish really elevated my rating, so hopefully other people have better service then we did.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Bang Bang Biscuit</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6mlj1UgTCmxnU0p9jxAu4YCkhTW1carPuWDnL7ZFN48xeE7HU4GhDlueEH6MqpvpE1d9FsKZP1K82e9-_nk8Saqxy2BhA_wxoiTHajVOyMhdko0DDVYZ_tM2J-G17DlPL4y9KoNu9rJA/s1600/IMG_3487.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6mlj1UgTCmxnU0p9jxAu4YCkhTW1carPuWDnL7ZFN48xeE7HU4GhDlueEH6MqpvpE1d9FsKZP1K82e9-_nk8Saqxy2BhA_wxoiTHajVOyMhdko0DDVYZ_tM2J-G17DlPL4y9KoNu9rJA/s1600/IMG_3487.jpg" height="240" width="320" /></a></div>
<br />
As you may have seen in my post on <a href="http://www.eatingforsanity.com/2012/12/bang-bang-pie-shop.html"><b><span style="color: blue;">Bang Bang Biscuit (<i>I mean, Pie</i>) Shop</span></b></a>, I am a huge fan of these biscuits. In fact, I would walk more than 5-miles if I knew I had a platter of these rich, fluffy biscuits at the end. Joe Fish must have realized how great these are because they have decided to serve them as one of their appetizers. <b>Here, the Bang Bang biscuit is served with a rock salt whipped butter and a mixed berry preserve. </b>The biscuit comes out on a customized wood block with both restaurants named burnt into it. They should thank Bang Bang Pie Shop greatly because once again, this biscuit was the best bite of food I ate the entire night. I suggest pulling the biscuit apart into little pieces and adding both butter and jam. I prefer more butter with a little spread of jam to give it the sweetness. Incredible is an understatement... I need more of these!<br />
<br />
<div style="text-align: center;">
<b>Island Creek Oysters Rockefeller</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFvdGN7qVynsrUuGAB4PkYHSqBx8y5ZwnFBTplM6dR8ca9Phu7LSLRO9pjkb4t-G1UwFzr_19sy7LsQ2kj_CcylyafvPxTJxYcS__AOmGla1URIdXIillA3WSR5-kqcF1SIeMYYJ6nQhx/s1600/IMG_3486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDFvdGN7qVynsrUuGAB4PkYHSqBx8y5ZwnFBTplM6dR8ca9Phu7LSLRO9pjkb4t-G1UwFzr_19sy7LsQ2kj_CcylyafvPxTJxYcS__AOmGla1URIdXIillA3WSR5-kqcF1SIeMYYJ6nQhx/s1600/IMG_3486.jpg" height="240" width="320" /></a></div>
<br />
Ever since I had the opportunity to stay in New Orleans for over a month, char-grilled oysters have been one of my favorite appetizers. <b>A very similar dish is a good oysters rockefeller. Here, the dish is an oyster topped with spinach, bacon, cream, and a hollandaise sauce. Bread crumbs finish off the dish before being warmed under a broiler. It comes with a side salad of arugula and red jalapeños. </b> My first bite was delicious. Lots of bacon and rich cream flavor which was nicely cut by the freshly squeezed lemon juice and the smokey, yet spicy salad. I loved those jalapeños. However, I soon realized the oysters were essentially non-existent on the dish. You could easily just have a mixture of spinach and bacon served in an oyster shell and I wouldn't know. I just wish they let the seafood shine a little more in the dish. I guess that is partially my fault for not ordering fresh oysters.<br />
<br />
<div style="text-align: center;">
<b>Poached Lobster Salad</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GGWWllJsMrfl2D-xD6hrHk7k_O7FDn-dNPJ3H7nx0Pm4oGGdSQLHDl3o5pono4vdnjX0-lu-t3xal3SoH1xPGVBhDKBKSfmCj0pHyVS5BD6hlxBhstCcrivj4-CSzPJbCxi7SXrGNyfW/s1600/IMG_3488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_GGWWllJsMrfl2D-xD6hrHk7k_O7FDn-dNPJ3H7nx0Pm4oGGdSQLHDl3o5pono4vdnjX0-lu-t3xal3SoH1xPGVBhDKBKSfmCj0pHyVS5BD6hlxBhstCcrivj4-CSzPJbCxi7SXrGNyfW/s1600/IMG_3488.jpg" height="240" width="320" /></a></div>
<br />
Wanting something fresh, we decided on the poached lobster salad. The dish was huge. <b> It was a large portion of poached lobster tossed in a Russian dressing and placed on top of a whole sliced avocado. Heirloom tomatoes garnished the plate with a little olive oil and chopped chives.</b> The dish sounds appetizing, but man was it disappointing. The plentiful lobster could not make up for the excessive use of Russian dressing. In fact, all you could taste was that rich Russian dressing. It overwhelmed the entire dish and turned a fresh-sounding salad into something more fatty. I would pass on this dish.<br />
<br />
<div style="text-align: center;">
<b>Whole Yellowtail Snapper (</b><i>Special</i><b>)</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU945dzjeAwzNPLGP13ZLhmK5u64g4nZnFL5sE7g4Gy9SFMTUE_jB-zEliDaD4ZmeB1apUvOxoCNpYoZBY5b7q5uhrvv3GbO349e4Rq_Izf98-sFzVrFFkBu1J9hZwHcSh1ohiynjEaNZh/s1600/IMG_3489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU945dzjeAwzNPLGP13ZLhmK5u64g4nZnFL5sE7g4Gy9SFMTUE_jB-zEliDaD4ZmeB1apUvOxoCNpYoZBY5b7q5uhrvv3GbO349e4Rq_Izf98-sFzVrFFkBu1J9hZwHcSh1ohiynjEaNZh/s1600/IMG_3489.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtG72rEhyB8ZWb-O7m406u1sOcxqDivojDG-pnq5Z8-vZKBjF8u8E3lS5RoDZfPlpVnpOXgvoT7wTi4yf-k60jw16j7N6fhoX3m0uB4vZm62y_eB_wLnDC_j6CAT0Pxg6E7mCT1cyVJpg/s1600/IMG_3490.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtG72rEhyB8ZWb-O7m406u1sOcxqDivojDG-pnq5Z8-vZKBjF8u8E3lS5RoDZfPlpVnpOXgvoT7wTi4yf-k60jw16j7N6fhoX3m0uB4vZm62y_eB_wLnDC_j6CAT0Pxg6E7mCT1cyVJpg/s1600/IMG_3490.jpg" height="150" width="200" /></a></div>
<br />
Our knowledgable waiter mentioned one of their specials with limited quantity. With only "3 fish" remaining, we decided to give the yellowtail snapper a try. <b>It is served whole after being pan fried and drizzled with some citrus flavor. It comes with a side of broccolini cooked with roasted garlic and a lemon wedge</b>. I found the fish to be perfectly cooked. It was tender, flaky, and extremely moist. The skin had the perfect amount of char and had a crispy texture to it. Pour some of the sauce on the fish and enjoy. The broccolini was a great accompaniment, mainly because it also is complemented by the citrus flavors. And, for $40, I think this is the best fish option (reasonably priced and not an everyday fish) they offered that day.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- I highly recommend making reservations here. We came on a Sunday night and it was PACKED.<br />
- Save room for dessert. They have a root beer float that we had to skip out on because we ordered too much.<br />
<br />
<b>DON'T:</b><br />
- I wouldn't rush here. The seafood is good, but the service is still being worked on and I thought it was definitely subpar for being a higher-end restaurant.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEK4mZW0666oAZtnFfAPcpTtjvjEWdIN-7JC2RzytWst-QtDxvSayUGAZC2XuXDMWrX6hE6VUdVLzhvJMn6cYloYYZ_F7YDluSdBC0kwOamxilQt4tohZvTqjqyiNDprGIzxTXPVjVrgAO/s1600/IMG_3485.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEK4mZW0666oAZtnFfAPcpTtjvjEWdIN-7JC2RzytWst-QtDxvSayUGAZC2XuXDMWrX6hE6VUdVLzhvJMn6cYloYYZ_F7YDluSdBC0kwOamxilQt4tohZvTqjqyiNDprGIzxTXPVjVrgAO/s1600/IMG_3485.jpg" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Amuse bouche offered by Chef Joe. <br />
A single bite of sliced cucumber topped with creme fresh, smoked salmon, and fresh dill</td></tr>
</tbody></table>
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1qtZjHYlD8Jq9TxRjlU8bp3QzztjzOmB5giuY_8VcWMGElGJ95U0aC2PC2NkKtzFy_2TjjsJykH7YEWEE6q5SwBuxfUmcFEZH5w0Vy_1fwpxmdWfsA07y8vhrXIvyDuUZCBUywP107KH/s1600/three.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU1qtZjHYlD8Jq9TxRjlU8bp3QzztjzOmB5giuY_8VcWMGElGJ95U0aC2PC2NkKtzFy_2TjjsJykH7YEWEE6q5SwBuxfUmcFEZH5w0Vy_1fwpxmdWfsA07y8vhrXIvyDuUZCBUywP107KH/s1600/three.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com1445 North Dearborn Street, Chicago, IL 60654, USA41.8905969 -87.629610241.8905509 -87.6296892 41.890642899999996 -87.6295312tag:blogger.com,1999:blog-6656061412736613573.post-44038654598509328402014-05-30T09:26:00.000-05:002014-05-30T09:26:38.674-05:00Don Pedro Carnitas<b>Location:</b> 1113 W. 18th St., Chicago, IL 60608<br />
<a href="http://www.urbanspoon.com/r/2/11226/restaurant/Pilsen/Carnitas-Don-Pedro-Chicago"><img alt="Carnitas Don Pedro on Urbanspoon" src="http://www.urbanspoon.com/b/logo/11226/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a>
<br />
<br />
<b><u>A Quick Word:</u></b><br />
One of my buddies and I went on a search for cheap Mexican food (different from all the restaurants I had already tried). The first stop was surprisingly closed and the second had bleach-tasting water. We finally stepped into Don Pedro Carnitas on 18th Street in Pilsen. I had somewhat of an idea of how this restaurant worked... so we sat down and ordered the carnitas. The dish comes in two sizes and either pure meat or a mixture of meat/stomach/skin and other parts of the pig. We decided on the "mixtas" platter so we had a little bit of everything. All of that meat and innards is served with salsas and tortillas so just sit back and have few tacos. The service is OK with the waitresses having a little difficulty with English. It is cash only, making it a little inconvenient for some. It is hard for me to like a place when I love <a href="http://www.eatingforsanity.com/2012/05/carnitas-uruapan.html"><b><span style="color: blue;">Carnitas Uruapan </span></b></a>(which is about 1-mile west of this restaurant and cheaper). Because of the better carnitas restaurant just a few blocks away and the higher prices at this one, I decided to give Don Pedro Carnitas and average rating of 3.5-miles.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Carnitas </b></div>
<div style="text-align: center;">
<b>(</b><i>Mixtas w/ Chicharones - Large Order</i><b>)</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEOOB6_0H4eS9yCznxpcfNCYgyykFQ1eZ997wCcIavgstAqw4iiM2T8TmkkhjRB9xdKZkIW0iAPzXK-GIyD0T4zMbbkxWeYzqKDPbJVUi-gj3W7FC_1EjjhTMygpRFE-43S3MwjWa_zoD/s1600/IMG_3493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUEOOB6_0H4eS9yCznxpcfNCYgyykFQ1eZ997wCcIavgstAqw4iiM2T8TmkkhjRB9xdKZkIW0iAPzXK-GIyD0T4zMbbkxWeYzqKDPbJVUi-gj3W7FC_1EjjhTMygpRFE-43S3MwjWa_zoD/s1600/IMG_3493.jpg" height="240" width="320" /></a></div>
<br />
As you can see from the top and bottom pictures, we ordered essentially the only menu item and the meal the restaurant is known for--Carnitas. <b>We chose the "mixta" version and the larger size. This meal comes with a large plate of mixed pork meat that includes white meat, dark meat, ribs, stomach, cheek, and roasted skin. It also comes with a few pieces of the fried chicharones, a dozen or so tortillas, and of course their house made salsas</b>. They describe this order being large enough for 2-4... I don't see it being enough food for 4, but I will easily see 2-3 getting full. Anyway, the food itself is very tasty. The pork carnitas by itself is moist and has that classic roasted flavor. I do wish they used a little more Mexican seasoning. They only reason I knew it was Mexican was from the several salsas on the table. The chicharones were just OK. In my opinion, they were very dry and needed some kind of vinegar to help relieve that dry texture. At $20 with two sodas, the price is a little high for carnitas. There are better places which are more reasonably priced just down the road.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionZn8Tt6KGqN1Mj-BcuQexYAlNNLf7rAoOJOOtJkTNcyneJVJt0MVdDbGVvIeurYJ6ttxeuq8XhHOcIYmJQOvuWhFL4pbi71Pno7MN6BiH2nKUyVALIV1B5ogbdwTQ4j-BfT-G8cyUrqf/s1600/IMG_3492.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEionZn8Tt6KGqN1Mj-BcuQexYAlNNLf7rAoOJOOtJkTNcyneJVJt0MVdDbGVvIeurYJ6ttxeuq8XhHOcIYmJQOvuWhFL4pbi71Pno7MN6BiH2nKUyVALIV1B5ogbdwTQ4j-BfT-G8cyUrqf/s1600/IMG_3492.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMsfhKMP-1-zBxrqMMDoenIme-dqRw7SVAxAqKptthB3zB0lesass9w4gqKOnlQ9umJMp79aYBwzVkR8BVCSNCRTDeTnCiFUPrBjSYimc4sJ49LSLt9XBQ7m2Ixw1uZUtu5tQZAWfyFVx/s1600/IMG_3491.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMsfhKMP-1-zBxrqMMDoenIme-dqRw7SVAxAqKptthB3zB0lesass9w4gqKOnlQ9umJMp79aYBwzVkR8BVCSNCRTDeTnCiFUPrBjSYimc4sJ49LSLt9XBQ7m2Ixw1uZUtu5tQZAWfyFVx/s1600/IMG_3491.jpg" height="150" width="200" /></a></div>
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- When you walk in, go ahead and have a seat. Look at the menu on the back of the napkin holder and order. I suggest the carnitas mixtas (large platter)... good enough for 2-3 to eat (not the stated 4).<br />
- If you want brain tacos, come here. I believe they serve them on Tuesdays-Thursdays.<br />
<br />
<b>DON'T:</b><br />
- Don't forget CASH. This place is CASH ONLY and the ATM in the restaurant charges a $2.25 fee.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com11113 West 18th Street, Chicago, IL 60608, USA41.8578198 -87.65382820000002117.8317908 -128.96242220000002 65.88384880000001 -46.345234200000021tag:blogger.com,1999:blog-6656061412736613573.post-83210136410801418572014-05-27T10:33:00.000-05:002014-05-27T15:48:38.168-05:00Urban Belly<div>
<b>Location: </b>1400 W. Randolph St., Chicago, IL 60607</div>
<a href="http://www.urbanspoon.com/r/2/711269/restaurant/West-Loop/Urban-Belly-Chicago"><img alt="Urban Belly on Urbanspoon" src="http://www.urbanspoon.com/b/logo/711269/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a> <a href="http://foodio54.com/restaurant/Chicago-IL/c9d02/Urban-Belly"><img alt="Urban Belly on Foodio54" src="http://foodio54.com/images/badge-1-c9d02.jpg" style="border: none; height: 15px; padding: 0px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="21318">
</div>
<script onload="DishableMediaButtons.init()" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" type="text/javascript"></script><b><u>
A Quick Word:</u></b><br />
I originally avoided this restaurant because of the distance from my apartment. However, recently, Urban Belly moved next to its sister restaurant, <a href="http://www.eatingforsanity.com/2013/06/bellyq.html"><span style="color: blue;"><b>BellyQ</b></span></a>, on Randolph Street. We decided to give it a try with a couple friends that frequent the restaurant. Upon walking in, you realize they split the restaurant into two. One side is the sit-down bellyQ restaurant, while the more relaxed atmosphere with communal tables belongs to Urban Belly. After ordering a slightly pricey bowl of noodles, you grab your own seat and wait for your order. The food portions are huge (I am talking about the noodle soups). The ramen is delicious and definitely higher class than most ramens in the city. But that does come at a price. The other dishes were above average, but not spectacular; however, the noodle soups singlehandedly elevated the rating... they are that good. And, for that reason, I decided on a 4-mile rating.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Wagyu Beef Burger (</b><i>Updated 5/24/14 - Special</i><b>)</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdKn5YoRPtyBxnkIk_AYtaugQFw30zx3t2mVsPdu2UDOq9vbU2DERl_jSZRDdKzv4zlstbAJqePztqjkzRrlxLU8e6u71HBil17wfqk0R5CJHGb4EVZGGmGxPGoivknPe9kXUJlVJGpPO/s1600/IMG_3352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsdKn5YoRPtyBxnkIk_AYtaugQFw30zx3t2mVsPdu2UDOq9vbU2DERl_jSZRDdKzv4zlstbAJqePztqjkzRrlxLU8e6u71HBil17wfqk0R5CJHGb4EVZGGmGxPGoivknPe9kXUJlVJGpPO/s1600/IMG_3352.jpg" height="300" width="400" /></a></div>
<div style="text-align: center;">
<b><br /></b></div>
Following graduation, my family and I decided to eat at Urban Belly. This time around, we knew to share multiple dishes. One of their specials of the week was the wagyu burger. <b>This dish was made with a wagyu beef patty cooked to medium and topped with kimchee and their house sauce. It is served on an asian-bao-like bread (the white bread made with rice flour) and comes with a side of togarashi-topped french fries</b>. First of all, the burger is a good-sized portion. It is too much for a lunch, unless you want to take a nap. My favorite part was the bun. They toast it to make the outside a little crisp, yet the bun retains its typical bao softness. The kimchee isn't too pungent and has just enough spice, which is mellowed out by the mayonnaise based sauce. The fries are piping hot and seasoned well. Hopefully this burger is still available when you visit Urban Belly!<br />
<br />
<div style="text-align: center;">
-------------------------------------------------------------------------------------------------------</div>
<div style="text-align: center;">
<b>Buffalo Chicken Dumplings</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKea2IZ8dK_HejisFWIKsWeJJdEIXkQOOcwaq87Sa0yw_Y-wx_THxqlZKHj0cD_vP0Puc_rjdDkszo5NveTSoFZVhtIEAV6yEDQTDqjniefmqjP7hsh3j0DYLS_HFGX7fKNQKkGnKur3t3/s1600/IMG_3012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKea2IZ8dK_HejisFWIKsWeJJdEIXkQOOcwaq87Sa0yw_Y-wx_THxqlZKHj0cD_vP0Puc_rjdDkszo5NveTSoFZVhtIEAV6yEDQTDqjniefmqjP7hsh3j0DYLS_HFGX7fKNQKkGnKur3t3/s1600/IMG_3012.JPG" height="240" width="320" /></a></div>
<br />
For an appetizer, one of my friends decided on the buffalo chicken dumplings for the table. One thing I noticed was the strange combinations in each of Urban belly's dumplings. <b>I am glad he stuck with the buffalo chicken dumplings, which were made with their thai fried chicken, belly fire sauce, celery, and blue cheese</b>. I really enjoyed these dumplings. There was a nice crisp to the wrapper and enough heat on the sauce to make you think twice. It is tricky because your mind says asian dumplings, but your tastebuds scream buffalo sauce. I highly suggest trying these. I will be back soon enough to try another one of their creations.<br />
<br />
<div style="text-align: center;">
<b>Edamame</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPYOjjwIgB2joFz3u-JhvB3frtimC5LqZHXY3KEq2NVWuzc_Y5GCYfZFtH5DkwT6pPKoygavKQ-B84sittVms_XNxW4Fog_VlhGki9PSp03hyphenhyphenDhq4pCotu7-qXT75rAQVPPA-vEEz-9gi/s1600/IMG_3007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfPYOjjwIgB2joFz3u-JhvB3frtimC5LqZHXY3KEq2NVWuzc_Y5GCYfZFtH5DkwT6pPKoygavKQ-B84sittVms_XNxW4Fog_VlhGki9PSp03hyphenhyphenDhq4pCotu7-qXT75rAQVPPA-vEEz-9gi/s1600/IMG_3007.JPG" height="240" width="320" /></a></div>
<br />
Edamame may be the easiest appetizer to share. <b>Here, they lightly steam them before tossing in a pepper and crushed fennel spice mixture. </b> Nothing spectacular, but still tasty. Like I said, great to share.<br />
<br />
<div style="text-align: center;">
<b>Shrimp Udon Soup</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NB0yn1Q8fah8C54msWA_3mOv3VXLO1BDHRhlQTtJUwaKyTJUDskutBKvUk7pWSNwlAB9mvKxXt_G2lDqIjoHGyOXKhFarLkVaBIZJg2ds2IIGm7Ikt9CbIpzhMgi-RFMoVcVy49e2Fke/s1600/IMG_3011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NB0yn1Q8fah8C54msWA_3mOv3VXLO1BDHRhlQTtJUwaKyTJUDskutBKvUk7pWSNwlAB9mvKxXt_G2lDqIjoHGyOXKhFarLkVaBIZJg2ds2IIGm7Ikt9CbIpzhMgi-RFMoVcVy49e2Fke/s1600/IMG_3011.JPG" height="240" width="320" /></a></div>
<br />
My girlfriend decided on the shrimp udon noodle because my fried rice dish (seen below) already had pork belly. <b>This soup was made with the thicker Japanese udon noodle, half a dozen large shrimp, sliced fish cake, bok choy, and mushrooms. It was all swimming in a tasty shrimp broth. </b>First, the bowl is MASSIVE. Without question, two people or more can share this one bowl. The noodles are the thick, chewier udon noodle which are amazing. They absorb just enough broth to allow the noodles to stand alone. The shrimp are huge, easily in the teen range per pound. I couldn't figure anything wrong with this soup, and that is why my rating is elevated despite some average items.<br />
<br />
<div style="text-align: center;">
<b>Urbanbelly Ramen</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRY2RRXxukPfXwy7tl38c6MQsoPo2EDmvPntUZR-CFCG2icyFj4TRAZtCQlkSzI3Vd6RokUO2cKlf8lJ7JaQK0sosYEBieKV4xDyVo6PbzbLy7phlx6CJ67qx6xsJbzo8dJ7L1z_-LvVT/s1600/IMG_3009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDRY2RRXxukPfXwy7tl38c6MQsoPo2EDmvPntUZR-CFCG2icyFj4TRAZtCQlkSzI3Vd6RokUO2cKlf8lJ7JaQK0sosYEBieKV4xDyVo6PbzbLy7phlx6CJ67qx6xsJbzo8dJ7L1z_-LvVT/s1600/IMG_3009.JPG" height="240" width="320" /></a></div>
<br />
Their signature noodle soup is the Urbanbelly Ramen. Our two friends both ordered this soup and gave me the opportunity to give it a try. <b>This one starts with a saltier pork broth and is filled with classic ramen noodles, braised pork belly, mushrooms, and a soft-boiled egg. </b> The first thing I noticed with this bowl was the amount of pork belly given. It is easily 1/2 lb of pork belly if not more. Each bowl came with at a minimum two six-inch slabs of pork belly. Wow. The noodles were cooked to the perfect consistency--not too mushy. The broth itself was delicious, but a little on the salty side. I highly recommend either noodle dishes and will definitely consider ordering this bowl next time!<br />
<br />
<div style="text-align: center;">
<b>Phat Rice</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijS_y_oFUJOKW8rYrreZttaQ4-FabM1GU9BRpI8N49wsazUbScyBvPBQqMjXQWjU9DFsbjdfePpysBpbHiej-bf76kNFNnbjfXYUG0xgVd0-UBSW7G8gaxS9vehFOgs_t6O2asPd7LB0P/s1600/IMG_3013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiijS_y_oFUJOKW8rYrreZttaQ4-FabM1GU9BRpI8N49wsazUbScyBvPBQqMjXQWjU9DFsbjdfePpysBpbHiej-bf76kNFNnbjfXYUG0xgVd0-UBSW7G8gaxS9vehFOgs_t6O2asPd7LB0P/s1600/IMG_3013.JPG" height="240" width="320" /></a></div>
<br />
The dish I chose to share was the Phat rice. And it was a mistake. <b>It was made up of their combination fried rice topped with ground chicken, fried pork belly, "Wagyu" short ribs, and pineapple.</b> First of all, the dish was more expensive than all the others and half the amount of food. The so-called wagyu short ribs were as tough as leather. And, the rice takes significantly longer to make than the other dishes. Furthermore, the other components didn't really stand out as amazing to me. Honestly, there are several restaurants I could easily say have better fried rice. I don't recommend this dish at all. Stick with the noodles.<br />
<br />
<div style="text-align: center;">
<b>Grape Sac Sac</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPUsDZUmxbauQITN_43ZQl-XhLem8G-NKYMLCnIyp1aewXn2X-1-rHTOpqejshPsNtUqHLKFem0fQJCva8B-Qh7vf-27ssXCabXmMhqURGCDmVaxemMZmhITfJW11IWs-rZQD2iO6CVnJ/s1600/IMG_3008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaPUsDZUmxbauQITN_43ZQl-XhLem8G-NKYMLCnIyp1aewXn2X-1-rHTOpqejshPsNtUqHLKFem0fQJCva8B-Qh7vf-27ssXCabXmMhqURGCDmVaxemMZmhITfJW11IWs-rZQD2iO6CVnJ/s1600/IMG_3008.JPG" height="240" width="320" /></a></div>
<br />
This was my first time trying an Asian grape drink. <b>Called Sac Sac, this juice actually has several halved grapes floating inside.</b> It is super sweet and all of the grapes seem to settle at the bottom so be sure to shake well before drinking. <br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- <i><u>What to do: </u></i> Order your meal at the cash register, walk around to the back of the register and grab a seat at the communal table. Sometimes it is more difficult to grab seats so be prepared to wait or grab a seat prior to ordering and have one person in your party order the food.<br />
- SHARE!!! The bowls of ramen are huge and easily enough for two people. They even give plenty of meat so no worries about sharing the protein.<br />
- Do try their dumplings! Delicious combinations.<br />
- BEST ICE CREAM IN CHICAGO... it is my favorite. (see <a href="http://www.eatingforsanity.com/2013/06/bellyq.html"><span style="color: blue;"><b>BellyQ</b></span></a> post for details)<br />
<br />
<b>DON'T:</b><br />
- Don't expect to make reservations unless you have 8 or more people. The tables are communal so try to snag one while your friend or family member orders the food. Seats are sometimes hard to come by.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQQBs0jmWiuN8KKQny3DjtH2gCV5yW_E2mvOcljjCgZgBbZhjWHeoYjHbqSWujbfTSl3ydWxTzlkxKnoAkU2dhwhtAeTH4ULJHf8uvkK6zdXif4DJtd3H9MTbx6GiL-mZETvYNlbU9EbMT/s1600/four.jpg" height="75" width="400" /></a></div>
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com01400 West Randolph Street, Chicago, IL 60607, USA41.884495 -87.66268130000003117.912984 -128.97127530000003 65.856006000000008 -46.354087300000032tag:blogger.com,1999:blog-6656061412736613573.post-45332402799603910002014-05-22T19:02:00.003-05:002014-05-22T19:02:45.392-05:00Little Quiapo Restaurant<b>Location:</b> 6259 N. McCormick Blvd., Chicago, IL 60659<br />
<a href="http://www.urbanspoon.com/r/2/1656818/restaurant/Albany-Park-North-Park/Little-Quiapo-Restaurant-Chicago"><img alt="Little Quiapo Restaurant on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1656818/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<br />
<b><u>A Quick Word:</u></b><br />
Finding Filipino restaurants close to downtown Chicago is essentially impossible. I already blogged about an amazing Filipino breakfast joint (<a href="http://www.eatingforsanity.com/2014/02/uncle-mikes-place.html"><b><span style="color: blue;">Uncle Mike's</span></b></a>), but for more classic dishes, be ready to drive at least 30 minutes to the northern part of the city. If you do, check out Little Quiapo for their lunch buffet. At $11.95, you are sure to get extremely full without busting the wallet. The buffet has just about everything on the a la carte menu, including lechon, adobo, and dinuguan--3 classic Filipino dishes. And, with over a dozen others including soups and desserts, there is something for everyone to enjoy. Unfortunately, with such a cheap price, the quality suffers quite a bit. A few dishes are on the bland side, while others are on the cold side. None of the dishes were perfect, but all seemed at least above average. And, with such a limited option for places, it is hard to knock a restaurant that features a very unique cuisine. I have been several times and I always leave happy and full. Be open minded and you will see why I could easily give them a 3.5-mile rating.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Filipino Lunch Buffet</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUTW8jqW4CSbp-WvToYQQlcKOnQ_69AGYkvgdwdeWPaGl2PkvOxoFegzSwL_WrXFj7RdCRmS8DVnx1_kSir3wlgSgh3yhIVbtmP0aJoNcrjHpxXVVG1pFH4xMB_NvT-XOF-jcvWZ0QNor/s1600/IMG_3456.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyUTW8jqW4CSbp-WvToYQQlcKOnQ_69AGYkvgdwdeWPaGl2PkvOxoFegzSwL_WrXFj7RdCRmS8DVnx1_kSir3wlgSgh3yhIVbtmP0aJoNcrjHpxXVVG1pFH4xMB_NvT-XOF-jcvWZ0QNor/s1600/IMG_3456.jpg" height="240" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K6ZFLgg6cpByDA3OqyVj2UwRmh6Q8gA7uvdZ3vEAROIGi4Sf2qH8PS6pn_nFstl0Xsgc9js5mQCwTr8-gGFGse0FX6DmzwVtdR0Z5A8XNWrXVKLK49Hh_z8g0nkBAALyXjRwV0qY_OSG/s1600/IMG_3457.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9K6ZFLgg6cpByDA3OqyVj2UwRmh6Q8gA7uvdZ3vEAROIGi4Sf2qH8PS6pn_nFstl0Xsgc9js5mQCwTr8-gGFGse0FX6DmzwVtdR0Z5A8XNWrXVKLK49Hh_z8g0nkBAALyXjRwV0qY_OSG/s1600/IMG_3457.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aCHGO1dVRO51X5V54vFCq1k4m9d6Ru6E3vxshwOjcKkrPJ5-leWtDsm4uMgDoB4TKTTFxksrHdr36_n95_klhj_ryVNTPqSP6MTvQlCv6rpiLiaNv-NtOb_wlvAc9un81L1fKaHWI5Hw/s1600/IMG_3458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1aCHGO1dVRO51X5V54vFCq1k4m9d6Ru6E3vxshwOjcKkrPJ5-leWtDsm4uMgDoB4TKTTFxksrHdr36_n95_klhj_ryVNTPqSP6MTvQlCv6rpiLiaNv-NtOb_wlvAc9un81L1fKaHWI5Hw/s1600/IMG_3458.jpg" height="150" width="200" /></a></div>
<br />
Everyone has the choice of indulging in the buffet or choosing a few dishes from the a la carte menu. We obviously came for the buffet that is priced at just $11.95. You will first notice the entire buffet is served out of a jeepney... the classic "taxi" of the Philippines. And wow, what a spread it can hold. <b>I started off with all of the fried treats that included lumpia shanghai aka the Filipino egg roll (filled with ground meat), crispy pata which is a deep fried pork knuckle, pusit or fried calamari, and chicharones which most know as pork rinds</b>. All of the fried food is better dipped in either sweet and sour sauce or a vinegar-garlic mixture. Personally, I thought the crispy pata was dry, so I would probably avoid that dish. After enjoying the fried dishes, I went with the more classic meat dishes of the Philippines. <b>The dark sauced dinuguan is a pork stew cooked in a blood sauce and is one of my all-time favorite dishes. I also tasted some of the menudo (ground pork, potatoes, and other veggies in a tomato sauce), the embutido which is the Filipino meat loaf usually made with a vienna sausage or canned meat, adobo-style stewed chicken, and a few BBQ pork skewers.</b> I highly suggest the dinuguan, but make sure to eat it with some fried rice. I topped off my meal with a <b>bowl of arroz caldo (Filipino congee aka rice porridge) and sinigang (Filipino sour soup)</b>. Sorry I forgot to take pictures of those soups. <b>The buffet literally has another half dozen or more dishes including two types of pancit, lechon (pictured below), caldareta (tomato-beef stew), pinakbet (eggplant/okra dish), lumpia (fresh style hand rolls), and of course, bangus (deep fried milk fish).</b> All are authentic, but all the dishes are not piping hot, making the meal a little disappointing. Still very tasty, but I wish they had better control of their temperatures.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSotxDytdxJnb8mGi7bFZh7sPqtAZ4YsCBdVmKsxKDrIjrS4qozC5jo4u_0lnPoDM0v7eViHh2PQ6v4B_ECRQ2rvOapr7Vp1SrGKmgv8Tm6jLlLzWTW_pWPzQEkEBG1DFsxvwdVJK_dpe/s1600/IMG_3455.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrSotxDytdxJnb8mGi7bFZh7sPqtAZ4YsCBdVmKsxKDrIjrS4qozC5jo4u_0lnPoDM0v7eViHh2PQ6v4B_ECRQ2rvOapr7Vp1SrGKmgv8Tm6jLlLzWTW_pWPzQEkEBG1DFsxvwdVJK_dpe/s1600/IMG_3455.jpg" height="240" width="320" /></a></div>
<br />
For dessert, it appeared they offered a huge variety of dishes, but one all of them are one-noted and taste the same. <b>Some of the dish names include sapin-sapin, bibinka, biko, and other ube-cocount creations. They also have ginataan as the warm dessert dish and a mixed fruit platter.</b> My friends and I all agreed that the desserts tasted the same. Nothing too sweet, and everything with a lot of coconut. I wish they had some of my favorite desserts, including braze de mercedes, suman, gulaman, and halo-halo. They do have halo-halo and other tropical ice creams on the a la carte menu, but we were too full to order more. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPKcIz0HnNOLz-EPIrPrr3H1dEkh3uiAAcSOU6C54gttDN_pW31RL22_07ZxQEuwdb_b4ONkD6y1qdtFhneHMDtO0C2GKkqDf8UkJjh3JY8I5vy43-oVBSjqmvKINVo-Uo9aneS5uAWDy/s1600/IMG_3460.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPKcIz0HnNOLz-EPIrPrr3H1dEkh3uiAAcSOU6C54gttDN_pW31RL22_07ZxQEuwdb_b4ONkD6y1qdtFhneHMDtO0C2GKkqDf8UkJjh3JY8I5vy43-oVBSjqmvKINVo-Uo9aneS5uAWDy/s1600/IMG_3460.jpg" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXBbxY66iV7M6ek2ayxWCqmQsgmzJL35XTuKmF-SxuD38uVrSTtHjisSt0D3jFpgIPehtQYLP6PCsl_tS-0Ky1XzLvRy-9jP7_WuBhuQiMD77vjoZHEfVEM7E9jv_-Km0sIEGkZvOlXiH/s1600/IMG_3459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXBbxY66iV7M6ek2ayxWCqmQsgmzJL35XTuKmF-SxuD38uVrSTtHjisSt0D3jFpgIPehtQYLP6PCsl_tS-0Ky1XzLvRy-9jP7_WuBhuQiMD77vjoZHEfVEM7E9jv_-Km0sIEGkZvOlXiH/s1600/IMG_3459.jpg" height="150" width="200" /></a></div>
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Order Halo-Halo. You must save room for this special dessert that has all the sweet gelatins, beans, fruits, and of course ube ice cream. I still can't believe we ate too much to order one.<br />
- Afterwards, head across the plaza to the Filipino bakery. They have some of the better desserts including my favorite, brazo de mercedes.<br />
- Huge parking lot. It gets packed around noon so I suggest getting there earlier. We got there at 11am and it was empty. <br />
- Balut anyone? These underdeveloped duck eggs are available for $2.25 a piece. Some think Fear Factor, I think delicious.<br />
<br />
<b>DON'T:</b><br />
- Don't expect the highest quality food and don't expect the food to be piping hot. We got there right when it opened and the dishes were already just warm. Disappointing, but I guess the buffet is cheap so it's hard to complain.<br />
- Don't get the lechon. It is awful here. Very fatty and not much meat at all. Also very flavorless.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com06259 North McCormick Boulevard, Chicago, IL 60659, USA41.995603 -87.7120290000000317.969636500000004 -129.02062300000003 66.0215695 -46.40343500000003tag:blogger.com,1999:blog-6656061412736613573.post-88329574567640616712014-05-20T10:14:00.002-05:002014-05-20T10:14:15.472-05:00Frontera Grill<div>
<b>Location:</b> 445 N. Clark St., Chicago, IL 60654</div>
<a href="http://www.urbanspoon.com/r/2/1423170/restaurant/River-North/Frontera-Grill-Chicago"><img alt="Frontera Grill on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1423170/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="787">
</div>
<script onload="DishableMediaButtons.init()" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" type="text/javascript"></script><b><u>
A Quick Word:</u></b><br />
After living in Chicago for over 7 years and finally dining at Frontera Grill, I can say I have tried all of Rick Bayless's restaurants. Some are great and others definitely subpar, but this review on Frontera Grill will explain why I think it is absolutely amazing. The concept here focuses more on local Mexican treats, including takes on classic street food dishes. At any given time, the menu can change and only remain for a week or two. I was absolutely amazed with the sampler platters that they offered, including a seafood creation that is a "must have." The atmosphere is very laid back with Mexican music playing in the background and Rick Bayless making short appearances (<i>if you are lucky</i>). The reservation system is insane and can take up to 2-3 months to get a primetime slot on a day that fits your schedule. Walk-ins are welcome, but I wouldn't suggest it. And, finally, I couldn't give it a perfect rating because of the price... It will easily cost you $100 for two if you have a drink or two. The price is definitely steep, so I decided on a 4.5-mile rating was fair. I will say, if I had to choose just one of his restaurants to visit, it would WITHOUT QUESTION, be Frontera Grill.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Oyster & Ceviche Platter (</b><i>Half Order</i><b>)</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXD3nhx5ou_Dq3QlEEK8-KjqVpx2AigiOty0kPe9Yic3xwcw1_qqIqVLTMZT8QkE8Nr1ChLMXgE0DfpioWs7hY_L_IauCE8ZsOhsFaobBUDoSQ9MrnxI-tsLxAkXOOvMrwSXkIQlBffjc/s1600/IMG_3447.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsXD3nhx5ou_Dq3QlEEK8-KjqVpx2AigiOty0kPe9Yic3xwcw1_qqIqVLTMZT8QkE8Nr1ChLMXgE0DfpioWs7hY_L_IauCE8ZsOhsFaobBUDoSQ9MrnxI-tsLxAkXOOvMrwSXkIQlBffjc/s1600/IMG_3447.jpg" height="240" width="320" /></a></div>
<br />
The first of our appetizer samplers was a half order of the oyster and ceviche platter. And, without question, this was the best cold seafood platter I have ever tasted. The dish comes the following:<br />
<b>1. Half Dozen Oysters (Royal Miyagi (British Columbia), Wianno (Massachusetts), and Shigoku (Washington State)) - served with smoky chipotle-garlic salsa, habanero-tomatilla minoneta, and fresh limes.</b><br />
<b>2. Frontera Ceviche - made with Hawaiian albacore, lime, tomatoes, olives, green chilies, and cilantro</b><br />
<b>3. Tropical Tuna Cocktail - Hawaiian big eye tuna, tomatillo guacamole, and tropical fruit salsa</b><br />
The pairing of all these seafood creations was unreal. First, the oysters each had their own specific flavor, some brinier than others but all amazingly fresh. That chipotle-garlic salsa was TO DIE FOR. It added a nice smoky undertone to each oyster without overwhelming their fresh sea flavor. The two ceviches were served with house-made tortilla chips and were unique in their own way. The Frontera ceviche used albacore, which gave it more of a meaty, cooked texture. This was completely different from the tropical tuna cocktail, which reminded me more of a tuna poke. The tuna in that cocktail was sushi-grade and could be eaten alone. Unbelievably delicious; I highly recommend this platter.<br />
<br />
<div style="text-align: center;">
<b>Street Food Trio</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSXbHXX65pyTOHSlUbZAtstT4puxbbcMD1ySQtF9KAfEZsuT9ZN5aW6lFu_Hjq-tbPofAsVhMc0OCobUQAW7kNUD66mOSqMPSIbbm-tCMHQqOPcZVWKC-EWV6uqk_kexaEzzpwuWX8lv7/s1600/IMG_3448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSXbHXX65pyTOHSlUbZAtstT4puxbbcMD1ySQtF9KAfEZsuT9ZN5aW6lFu_Hjq-tbPofAsVhMc0OCobUQAW7kNUD66mOSqMPSIbbm-tCMHQqOPcZVWKC-EWV6uqk_kexaEzzpwuWX8lv7/s1600/IMG_3448.jpg" height="240" width="320" /></a></div>
<br />
In order to try even more of their creations, we decided on a second sampler... the street food trio. This was came with the following:<br />
<b>1. Enchiladas Potosinas, which were corn masa turnovers filled with homemade cheese, and presented on a bed of guacamole, hot sauce, crema, and arugula.</b><br />
<b>2. Chorizo Molotes, which were corn masa torpedos filled with chorizo, cheddar cheese, plantains, and served with a spicy guajila salsa and crema.</b><br />
<b>3. Sopes Rancheros, which were crispy corn masa boats topped with shredded beef, roasted tomatoes, avocado, and fresh cheese.</b><br />
Each of these creations were handheld bites resembling their category of street food. They come with two pieces each, making it perfect to share on a date. Out of all three, my favorite bite of the entire night was the sopes rancheros. The corn masa boat was light and fluffy, very uncharacteristic of most masa dishes. The shredded beef was tender and well spiced. And the avocado and cheese added the needed freshness and richness to the bite. The other two street food items were also delicious, resembling more of that classic masa taste. The plantains in the chorizo molotes gave a contrasting sweetness to the spicy chorizo. I will say, the enchiladas potosinas were my least favorite, but it came with a good size serving of guacamole. So basically, you can order the trio, but secretly get a side of guacamole with it. Another highly recommended dish to share!<br />
<br />
<div style="text-align: center;">
<b>Sudadero (</b><i>Friday's Special</i><b>)</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GvCzvh1Ag9k3ySoF3xzSh7n-W3wbPDptv90C64r-3AvooRyTiDEuHswQJpNc1l45N5FV_AMSuR7UwelLzGIWgPECxf09TEHUyT_4XAr6R9Aw_PQRNEmvCk4JPTD9uOBYOzMDea9yStcF/s1600/IMG_3449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6GvCzvh1Ag9k3ySoF3xzSh7n-W3wbPDptv90C64r-3AvooRyTiDEuHswQJpNc1l45N5FV_AMSuR7UwelLzGIWgPECxf09TEHUyT_4XAr6R9Aw_PQRNEmvCk4JPTD9uOBYOzMDea9yStcF/s1600/IMG_3449.jpg" height="240" width="320" /></a></div>
<br />
Each day, Frontera Grill has one special entree that they offer. During this month's menu, Friday's special is called the sudadero. <b>The dish consists of a 20-hour smoked brisket smothered in a Oaxacan black mole and served along with mashed potatoes, broccolini, and their house-made tortillas. </b>When I first saw the size of the entree, I was shocked. It was easily the largest dish on the menu and enough for two people to share. The mole sauce was wonderful with a nice nutty flavor prevailing. The potatoes were made with a queso anejo, so think mexican cheddar potatoes. I suggest making brisket tacos with all the ingredients, including the potatoes. I will say, the brisket had a nice chunk of fat in the middle of the cut, so be aware.<br />
<br />
<div style="text-align: center;">
<b>Drunken Goat Enchiladas</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzVZHhZye4xKMmSpgOjwjkKRofdSOQRj8TZIUKUiMPb0TUEy5GxLutcYPHPp_kpIzSd3iYv-g4AbMZx31MOE-abfU5H5uJT2ZrwAfaghFbcPZJ9W61QCpj0gRCAmu7IXCqwF73n7pdHeb/s1600/IMG_3450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzVZHhZye4xKMmSpgOjwjkKRofdSOQRj8TZIUKUiMPb0TUEy5GxLutcYPHPp_kpIzSd3iYv-g4AbMZx31MOE-abfU5H5uJT2ZrwAfaghFbcPZJ9W61QCpj0gRCAmu7IXCqwF73n7pdHeb/s1600/IMG_3450.jpg" height="240" width="320" /></a></div>
<br />
Since we only ordered one entree, we figured the smaller enchiladas plate would be a great "filler." Wow, were we wrong. We didn't need to order anymore with the size of the entree, but we were still glad to give this goat enchiladas a try. <b>Made with a red-chile braised goat, these enchiladas are then engulfed by a mescal-infused "borracha" sauce before being topped with aged Mexican cheese and grilled scallions. </b> Personally, right when the dish arrived, you could smell the aged cheese so just imagine how tasty it is. It added a nice sharpness and saltiness to the drunken sauce. The sauce reminded me of a mole, but was significantly better than the brisket sauce. They make look the same, but they tasted different. The goat was tender and plentiful, but without a gamey flavor, I wasn't sure if it was goat or beef... I assume they would trick us! A good dish, but others were much better.<br />
<br />
<div style="text-align: center;">
<b>Springtime Tres Leches Cake</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUDr7Skh2q99iLoADWNuohP931csDFhuDYnlkiCurn9pqXxtw3p4JZn4vkIQWcxB7hNwRGUu09nXind6EOtoo3yvjoF17p7YeqOFcHFhxVwnOdDr6zbVty5azHiGED0gIpQhVqcV8J-IC/s1600/IMG_3452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUDr7Skh2q99iLoADWNuohP931csDFhuDYnlkiCurn9pqXxtw3p4JZn4vkIQWcxB7hNwRGUu09nXind6EOtoo3yvjoF17p7YeqOFcHFhxVwnOdDr6zbVty5azHiGED0gIpQhVqcV8J-IC/s1600/IMG_3452.jpg" height="240" width="320" /></a></div>
<br />
When it comes to tres leches cake, it is difficult to find somewhere better than <span style="color: blue;"><b><a href="http://www.eatingforsanity.com/2012/05/multiple-visits-from-2011-2012-1733-s.html">Kristoffer's Cafe & Bakery</a> </b></span>(<i>a Rick Bayless-approved tres leches bakery</i>). But I thought, if anyone could do it, it would be a Rick Bayless restaurant. Unfortunately, they still fell short, but not by much. <b>The tres leches cake at Frontera Grill was served with white chocolate-xtabentun ice cream, toasted meringue, a shortbread crumble, and upon our request, a side of bittersweet hot fudge. </b> I thought it was great, but still wasn't as moist and flavorful as Kristoffer's. I will say, their ice cream, which contains the Mexican liquor xtabentun, was delicious, especially with the hot fudge. The shortbread crumbled underneath the ice cream provided a much needed textural component, especially since the entire dessert was creamy. The meringue gave a s'more like feel, but still didn't elevate the tres leches enough to consider it my favorite.<br />
<br />
<div style="text-align: center;">
<b>Mezcal Margarita and Meyer Lemon Margarita</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0YIoVko2l9cVI0zUPU4doFBsatUGuiCP-SP3fbKO_7QTV9y2ykE2rXLgSVQBPH3Y58YkM4lr0HfPO-5WRLYAl9qfPNrZaLc33N8h2xmr31uj-rKqsfyp9hcUFXT99BRYes0dMAM8_qLi/s1600/IMG_3446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx0YIoVko2l9cVI0zUPU4doFBsatUGuiCP-SP3fbKO_7QTV9y2ykE2rXLgSVQBPH3Y58YkM4lr0HfPO-5WRLYAl9qfPNrZaLc33N8h2xmr31uj-rKqsfyp9hcUFXT99BRYes0dMAM8_qLi/s1600/IMG_3446.jpg" height="240" width="320" /></a></div>
<br />
Personally, I am not very well versed in how Margaritas should taste or what should be in them. I rarely drink Margaritas unless it has a <a href="http://www.eatingforsanity.com/2012/10/blue-agave.html"><span style="color: blue;"><b>Corona flipped upside-down</b></span></a> in it. <b>I do know that the Mezcal margarita has a smoky flavor to it, while the meyer lemon was much sweeter.</b> Also, I do know that all mezcal is tequila, but not all tequila is mezcal. It depends on which agave plant and how it is harvested/made. Anyway, enjoy the drinks, they are tasty and I assume authentic.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- RESERVATIONS! They take a few reservations online via CityEats and also by phone. This restaurant is one of the busiest in the city so I would either arrive REALLY EARLY or make reservations. Walk-ins wait for easily an hour or more.<br />
- Valet Parking is $14.00.<br />
- Honestly, I would expect to see Rick Bayless around. He is always at his restaurants and every time I have eaten at one, I have seen him somewhere in the dining area.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4GggcYbIiwQFWBB7vTS78m4d0YQubk64hJpqm6db7zuIEgkNd65qV_6HGj8Q2OZuFr4qL_fzhm7edOrTO8Xti4gluh3MyT9_P0zjvX0N4oxaUExgu2WtKutsCU8oaottwXWnDfMOd0ta/s1600/IMG_3451.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit4GggcYbIiwQFWBB7vTS78m4d0YQubk64hJpqm6db7zuIEgkNd65qV_6HGj8Q2OZuFr4qL_fzhm7edOrTO8Xti4gluh3MyT9_P0zjvX0N4oxaUExgu2WtKutsCU8oaottwXWnDfMOd0ta/s1600/IMG_3451.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rick Bayless talking with some VIPs.</td></tr>
</tbody></table>
<b>DON'T:</b><br />
- Like I previously mentioned, I wouldn't walk-in and try to eat, especially on weekends. The weekdays may be easier, but nothing is guaranteed.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcW_Xx-L0k_ahSr6C3-l-BqzvjW7iFbzEAdz_yOotnPLi2vNAZ5Z6O3Ffd8sFbcRQjG2wh0iZbZtbr4H-nHv_nh6bqmZx-shhe-zY7EPgFvTpoWspAV1FX0_0ip78MypZ2qg8Spbq0cHbB/s1600/fourandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com0445 North Clark Street, Chicago, IL 60654, USA41.8905699 -87.63079499999997817.8687034 -128.93938899999998 65.9124364 -46.322200999999978tag:blogger.com,1999:blog-6656061412736613573.post-46597763815002285372014-05-19T10:20:00.003-05:002014-05-19T10:20:50.188-05:00The Boundary Tavern and Grille<div>
<b>Location: </b>1932 W. Division St., Chicago, IL 60622</div>
<a href="http://www.urbanspoon.com/r/2/1535550/restaurant/Bucktown-Wicker-Park/The-Boundary-Tavern-and-Grille-Chicago"><img alt="The Boundary Tavern and Grille on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1535550/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="2262">
</div>
<script onload="DishableMediaButtons.init()" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" type="text/javascript"></script><b><u>
A Quick Word:</u></b><br />
Trying to find a last minute table before the Blackhawks game, my friends and I stumbled across The Boundary Tavern and Grille. I had seen it several times whenever drinking in Wicker Park area, but had never stepped inside until now. We easily got a table half hour before the game started and decided to play a few games of shuffleboard. Once the game started, it was packed like a typical Blackhawks bar. Unfortunately, they had no drink specials despite being a weeknight game. They do have an extensive beer menu, but be aware... their draft list is quite small. The food was pretty good; and definitely fresh. When comparing this bar to other Blackhawks bars, I can only consider this one average. And for that reason, I decided on a 3.5-mile rating.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Southwest Chicken Wrap</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsViOl9e19YqZC0wzt0Sjvu-SxfV9ClinytDmg-OEws3bdxwufqtHpPEwl6D6teQYAjBtSsliTOjcwqQ1WicIJP_8RWAN5Sfvy3Nc8teljQIRs9rqSbaUjY3q-UutIa7dPj9FeaV5w4Ht/s1600/IMG_3427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsViOl9e19YqZC0wzt0Sjvu-SxfV9ClinytDmg-OEws3bdxwufqtHpPEwl6D6teQYAjBtSsliTOjcwqQ1WicIJP_8RWAN5Sfvy3Nc8teljQIRs9rqSbaUjY3q-UutIa7dPj9FeaV5w4Ht/s1600/IMG_3427.jpg" height="240" width="320" /></a></div>
<br />
With such an extensive menu, it was difficult to figure out which wrap/sandwich/burger I would eat. I finally chose the southwest chicken wrap. <b>This wrap is made with adobo chicken, romaine lettuce, tomatoes, avocado, and a black bean relish. It is also filled with pepper jack cheese, tortilla chips, and a chipotle dressing. All of that is wrapped inside a tomato wrap and served alongside tater tots. </b>It was delicious. There was plenty of vegetables to make it fresh and plenty of chicken to give it a strong southwestern flavor. I especially liked the first few bites because of that avocado slice. I didn't like the dressing too much and I thought they were a little heavy handed. Also, the wraps are a little deceiving... the ends are essentially empty so it appears much bigger than it truly is. The tots are freshly fried and are a perfect side. <br />
<br />
<div style="text-align: center;">
<b>Buffalo Chicken Wrap</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKt8g8Zp3K2wI_-uaiSs15jyoIt4pm43lhrOGlvRK6r8jYvSo4GZg_HcLlYMRLTu6E_ggeyUtcyxgZTKi7NlO_Tp42LEQJPyjBZi-gvTNwHGbYeQGsQ8ihyNUALEmvfW9n51jP-rG8GlIK/s1600/IMG_3428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKt8g8Zp3K2wI_-uaiSs15jyoIt4pm43lhrOGlvRK6r8jYvSo4GZg_HcLlYMRLTu6E_ggeyUtcyxgZTKi7NlO_Tp42LEQJPyjBZi-gvTNwHGbYeQGsQ8ihyNUALEmvfW9n51jP-rG8GlIK/s1600/IMG_3428.jpg" height="240" width="320" /></a></div>
<br />
One of my buddies chose the buffalo chicken wrap. I unfortunately didn't get to try it, but it looked pretty good and had very similar ingredients. <b>This one was the same tomato wrap, but instead was filled with grilled chicken, romaine lettuce, tomatoes, gorgonzola cheese, and both buffalo sauce and blue cheese dressing. </b> It also came with a side of tater tots and a pickle. It is pretty difficult to mess up a buffalo chicken wrap, so I assume they didn't. Give it a try and let me know.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- Come early before a game and get a few rounds of shuffleboard in. They have a great shuffleboard in the back of the bar.<br />
- Make reservations on OpenTable. They have several 1,000 pt. tables so you end up getting a little reward for just making a reservation (even if it isn't packed).<br />
<br />
<b>DON'T:</b><br />
- Don't expect plenty of draft beers; in fact, they have just a few... majority of their beers are in cans or bottles.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<b><u><br /></u></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<b><u><br /></u></b>Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com01932 West Division Street, Chicago, IL 60622, USA41.9035391 -87.67623229999998117.8816726 -128.98482629999998 65.9254056 -46.367638299999982tag:blogger.com,1999:blog-6656061412736613573.post-13168491963592782732014-05-13T15:35:00.001-05:002014-05-13T15:35:27.729-05:00Coalfire Pizza<b>Location: </b>1321 W. Grand Ave., Chicago, IL 60642<br />
<a href="http://www.urbanspoon.com/r/2/107240/restaurant/West-Loop/Coalfire-Chicago"><img alt="Coalfire on Urbanspoon" src="http://www.urbanspoon.com/b/logo/107240/minilogo.gif" style="border: none; height: 15px; width: 104px;" /></a><br />
<div class="dishable-buttons" data-dishable-restaurantid="454">
</div>
<script type="text/javascript" src="http://dishable.com/widget/js/
dishableMediaButtons.min.js" onload="DishableMediaButtons.init()"></script>
<b><u>A Quick Word:</u></b><br />
Craving a non-deep dish style pizza, we decided on finding a restaurant featuring Neapolitan style pies. Coalfire does so, but with their own signature twist. Rather than using wood, they fire their oven with coals. They have about a dozen signature pizzas, but also the option of creating your own. They recommend two to maximum three toppings so that they crust is able to support the weight. Each pizza arrives at your table looking different from the next, but each are charred to their view of perfection. In my opinion, some of the crust is too dark and actually tastes bitter (a flavor I don't want when eating pizza). That burnt crust was not the only disappointment. Each pizza costs about $18.00 so after taxes/tip, one pizza runs in the $20+ range. This would be ok for a huge pizza... but these are thin crust and barely enough for two people to share. The toppings are great and the flavor combinations unique, but the cost and partially burnt crust couldn't be overlooked. And for that reason, I gave them a 3.5-mile rating.<br />
<br />
<b><u>What We Ate:</u></b><br />
<br />
<div style="text-align: center;">
<b>Sausage and Onion Pizza</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepTriTtoeGZERZM0_DYXeSo8vITe8wDpMDoNtLCCtfy_lhYU-vXJMgrUSEvDbt6o4eWbhMIWyFUIeSdLjpAVTja0bMrcblBLcBWGkWzoxifOowNX1dg2MROnthek2a6FbPL7zA4_IQAsq/s1600/IMG_3301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgepTriTtoeGZERZM0_DYXeSo8vITe8wDpMDoNtLCCtfy_lhYU-vXJMgrUSEvDbt6o4eWbhMIWyFUIeSdLjpAVTja0bMrcblBLcBWGkWzoxifOowNX1dg2MROnthek2a6FbPL7zA4_IQAsq/s1600/IMG_3301.JPG" height="300" width="400" /></a></div>
<br />
My girlfriend and I were craving thin crust pizza and wanted something new. We figured the coal-fired crust was enough experimentation for the day, so we stuck with the sausage and onion pizza. <b>This thin crust pizza is topped with a crumbled italian fennel sausage, fresh mozzarella cheese, tomato sauce, sliced red onion, and a garlic.</b> The combination of flavors was very bold, unfortunately, the charred crust had some bites that were too bitter to appreciate anything else. The garlic was also very minimal, which I was disappointed by. However, I did appreciate the crumbled sausage because every bite had tons of sausage flavor unlike other pizza joints. I thought the pizza could use a little more spice and a lot more garlic. But overall, I still considered it above par.<br />
<br />
<b><u>The DOs/DON'Ts:</u></b><br />
<b>DO:</b><br />
- I have heard the pizza is better eaten in the restaurant, but if you are running short on time, definitely order take out. They are ready in just under 10 minutes so essentially enough time to drive to the restaurant for pick up.<br />
<br />
<b>DON'T:</b><br />
- Don't expect the bill to be cheap or even close to cheap. One pizza is good enough for two people with average appetites. I would have to order two pizzas minimum if I came with both my brothers.<br />
<br />
<b><u>How far would I walk for this food?</u></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeJVViZdgVZum-pVHyWPNy1EiLm3Ojis1G6t0XV_WGMYuhGuIOT5xa9_QspV7mMg6Rvvy7tlk2ZjUg7eMmIYCWqmBSEh70TlwhVyUegDCKgLUf9Rsbdj2ncr_mY2o0g4KISFI6PXlQI5q/s1600/threeandhalf.jpg" height="75" width="400" /></a></div>
<br />Joseph Esparazhttp://www.blogger.com/profile/04392801531081691663noreply@blogger.com11321 West Grand Avenue, Chicago, IL 60642, USA41.8907946 -87.659860116.3687601 -128.9684541 67.4128291 -46.351266100000004