Not in Chicago but I just got returned from Traverse City, Michigan.I had this duck breast with duck demi glace and pinot noir reduction at the Aerie(Trillium) restaurant at the Grand Traverse Resort.Just wonderful as good a duck preparation as I could remember.Had a great cherry shake and cheese burger at Don's drive in.Enjoyed the caliloo at the Red Mesa Grillalso.Overall a pretty enjoyable trip but I will remember the duck for a long time.

The nachos at Nuevo Leon. They put toppings on each individual (homemade, naturally) chip, The best refried beans in the city (with lard for a great mouthfeel) with creamy cheese and a smooth, multi-dimensional guacamole.
I always order them as an appetizer even though they inevitably fill me up.

I ate at Osteria de Tramonto last night and had the tenderest, lightest gnocci I've ever had. Heavenly pillows of joy.

Caramelized onion and swiss cheese brioche, Floriole Bakery, Green City Market.

Watermellon and basil gazpacho from Spa Cafe in the loop. On a day like today, perfect.

Flatiron Steak sandwich (off-menu item) with Argentine sauce (based on mhays recipe) at Wiener and Still Champion.

nr706 wrote:Flatiron Steak sandwich (off-menu item) with Argentine sauce (based on mhays recipe) at Wiener and Still Champion.

Oy Vay! If Gus is going to be offering those kinds of off-menu items, I think he
oughta let his LTH Brethren know. At least from the picture, that looks
completely awesome!

c8w

Will do.

gp60004 wrote:Will do.

Nicely rare beef, chimichurri, crisp meaty fries....Looks more like MK than Wiener and Still Champion. (Which, given the way the sandwich looks, is a real compliment to MK)

Wiener & Still Champion
802 Dempster St
Evanston, IL 60202
847-869-0100

Bursting-with-flavor sun gold tomatoes smeared with creamy Wisconsin-made gorgonzola, both from the beyond-compare farmers market in Madison. Fresh, sweet-as-candy raspberries from the same market, stuffed inside the amazing brioche from the French bakery/ cafe under L'Etoile restaurant were a close second. All of it eaten in the sun on the roof deck of the Frank Lloyd Wright designed Monona Terrace overlooking the lake.

Oh, and by the way that Flatiron Steak Sandwich looks AMAZING. Chef and photographer both deserve a medal.

I stopped by the Weiner and Still Champion for the Flatiron sandwich. The guy behind the counter had no idea what I was talking about, but was game to give it a try. I think I got a reasonable facsimile

The meat was cooked much more thoroughly than I would have preferred (even though I requested it to be on the rare side, I don't think they believed me) and was not sliced, but these are minor quibbles. It was wonderful. The fries made my lower lip tremble a bit. I will return.

Suzy Creamcheese wrote:I stopped by the Weiner and Still Champion for the Flatiron sandwich. The guy behind the counter had no idea what I was talking about, but was game to give it a try. I think I got a reasonable facsimile

The meat was cooked much more thoroughly than I would have preferred (even though I requested it to be on the rare side, I don't think they believed me) and was not sliced, but these are minor quibbles. It was wonderful. The fries made my lower lip tremble a bit. I will return.

I'm not sure Gus has taught the other guys how to make it yet ... (maybe he has now) ... for now, I'd only order it if Gus is in the house (unless Gus wants to chime in differently).

When would be a good time to revisit, then?

Before going over, I'd give 'em a phone call and ask if Gus is in.

nr706 wrote:Flatiron Steak sandwich (off-menu item) with Argentine sauce (based on mhays recipe) at Wiener and Still Champion.

How did I not know about this? Damn, that looks like a good sandwich...time to make a trip!

The best thing I've eaten lately was today when I stopped by the Nhu Lan Bakery on Lawrence and had their "Seasoning Pork Belly" Bahn Mi (#5). I only have ever had the bahn mi from Ba Le on Broadway and now have found a far superior version, hands down. The pork belly was warm and delicious and perfectly seasoned. The pate was peppery, the veggies crunchy, and the bread airy yet crunchy. *sigh* I may have to back tomorrow for another.

Sharona

Suzy Creamcheese wrote:I stopped by the Weiner and Still Champion for the Flatiron sandwich. The guy behind the counter had no idea what I was talking about, but was game to give it a try. I think I got a reasonable facsimile

Suzy

I'm glad you enjoyed what was made for you but i can assure you it wasn't a reasonable facsimile. In fact, I can't see how it could of been any good. The steak wasn't seasoned, sliced or topped with the chimichurri, which is key, imo.

I do have a few ready on any given day. If anyone wants to try one, it is best to call, email, PM , IM , leave me a myspace message, You get the idea.. Don't want anyone wasting a trip if I don't have any ready. It is better if I'm here to prepare it though.

Wasn't planning on actually placing it on the menu. Bought the steaks for my own personal use but have gotten a favorable response from those that have tried it I'll have it as a LTO (limit time offer) in the next few weeks and take it from there.

If anyone once to try one out before then, just let me know.

The most satisfying grub as of late was the Poorboy sandwich at mirichkas restaurant in Crest hill, near Joliet. Cube steak on french bread, topped with garlic butter. Sounds simple, but I assure you, the end result will be burned forever into your food memory bank.
Also, the salad with blue cheese dressing is quite good, and although many prefer a chunky dressing, their smoother version works very nicely. Onion rings and Double baked potato are tasty as well. The only downside to mirichkas is that virtually everything else on their menu is overshadowed by their poorboy. If you look around the restaurant ninety percent of the patrons will have identical plates. If anyone is interested I will try to find their address.

Son of Souvlaki wrote:The most satisfying grub as of late was the Poorboy sandwich at mirichkas restaurant in Crest hill, near Joliet. Cube steak on french bread, topped with garlic butter. Sounds simple, but I assure you, the end result will be burned forever into your food memory bank.
Also, the salad with blue cheese dressing is quite good, and although many prefer a chunky dressing, their smoother version works very nicely. Onion rings and Double baked potato are tasty as well. The only downside to mirichkas is that virtually everything else on their menu is overshadowed by their poorboy. If you look around the restaurant ninety percent of the patrons will have identical plates. If anyone is interested I will try to find their address.

Some of us have been to Merichka's. We were all impressed by the garlic buterine on the steak sandwich.

Merichka's
604 Theodore St
Shorewood, IL (In other notes, I have the community as Crest Hill)
(815) 723-9371

Welcome to LTH and thanks for the reminder!

Regards,

The garlic butter does indeed make the sandwich.

Thanks for the welcome Cathy!

For me, it was the clam chowder I had at Glenn's Diner Friday night. Creamy without being overly heavy, with chunks of potato, scallions, bacon, and, of course, clams. Cheers to the many posters at the LTHForum for pointing out and highly recommending this restaurant!

Justin

Son of Souvlaki wrote:The garlic butter does indeed make the sandwich.

Thanks for the welcome Cathy!

I think you will find this to be one of the most welcoming online groups out there today. Definitely go to some LTH gatherings or restaurant outings, they are a blast.

The basic rule is don't be a jerk and it's pretty easy.

-Mike

Octarine wrote:I think you will find this to be one of the most welcoming online groups out there today. Definitely go to some LTH gatherings or restaurant outings, they are a blast.

So far it definitely seems that way. My wife and I live near Lagrange rd and 47th st, and would be down for any LTH outing in our neck of the woods, though we have also been known to travel quite some distance on our culinary quests.

It's not just that I want to be like Mike (G). Truly, truly the best thing I have eaten all summer was a peach tart made with puff pastry from Floriole at the Green City Market. Unfortunately, I have no picture. But the rustic shaping and, I suspect, handling of the pastry made for wonderful textural variations in the pastry that gave it a crispy-to-soft range that made me wonder with the first bite if I was eating pate brisee, and with the next bite, whether it was a danish pastry crust. The peaches were brightened by a few berries, and the whole was a perfect summer moment-- alas, too short-lived!

The skirt steak sandwich at the Palace Grill with hashbrowns. The steak was delicious and juicy (I ordered it rare), and the hashbrowns were also very tasty. The exterior is crisp, but the inside seems most similar to a mashed potato - very unique. Irrespective of the food, the owner, George Lemperis, is worth the visit alone. He always has a funny story or joke to tell.

Palace Grill
1408 W. Madison St.

nr706 wrote:Flatiron Steak sandwich (off-menu item) with Argentine sauce (based on mhays recipe) at Wiener and Still Champion.

I tried Gus's steak sandwich today and absolutly loved it. If it wasn't on a hamburger bun, I wouldn't have known it was from the Wiener and Still Champion! I can't wait till it makes a regular appearence on the menu. Hint Hint. I had it on the medium to medium well side and it was great!!

Not to mention a (potentially) contentious restaurant, but I was at the Hopleaf a short time ago and had their CB&J sandwich -- cashew-butter, fig jam & morbier cheese, pan-fried on sourdough bread. The included side, a Stilton macaroni and cheese, wasn't too shabby, either.

Just a gussied-up PB&J with a side of mac 'n cheese? And at $10, an over-priced one at that?! Maybe, but it was well worth it for me.

danimalarkey wrote:...I was at the Hopleaf a short time ago and had their CB&J sandwich -- cashew-butter, fig jam & morbier cheese, pan-fried on sourdough bread.

As an unabashed fan of grilled cheese and jam sandwiches, that sounds fantastic. I think I'll be too busy eating mussles and frites during my next trip to Hopleaf to order one, but I think you just helped write my latest Whole Foods grocery list.

Best,
Michael

nr706 wrote:Flatiron Steak sandwich (off-menu item) with Argentine sauce (based on mhays recipe) at Wiener and Still Champion.

Damn fine 'wich, if I do say so myself . Meaty, tender, chewy, juicy, vinagr-y, garlic-y - what more can you ask of meat and bread? Gus has it marinating a day in advance, if you want one before it hits the menu in the next week or so, call the day before and make sure he's got it prepped.

Wiener & Still Champion
802 Dempster St
Evanston, IL 60202
Phone: (847) 869-0100

eatchicago wrote:

danimalarkey wrote:...I was at the Hopleaf a short time ago and had their CB&J sandwich -- cashew-butter, fig jam & morbier cheese, pan-fried on sourdough bread.

As an unabashed fan of grilled cheese and jam sandwiches, that sounds fantastic. I think I'll be too busy eating mussles and frites during my next trip to Hopleaf to order one, but I think you just helped write my latest Whole Foods grocery list.

Best,
Michael

Strangely, it never occured to me that this was a dish I could make at home. Which... is laughable, since I could. And very easily, at that. I forget that not every dish in a restaurant demands skills and time beyond what I have, and that my George Foreman can prove invaluable once again.