Ahmad Shareef wrote:Blue crab with jalepeno crostini and lamb meatball sliders at Locanda Verde in the Greenwich Hotel (NYC). Someone with some dough should contact Carmellini and see if you can convince him to open up a shop in Chicago; preferably in Bucktown so I can go a couple times a week.

How funny is it that we were at Locanda Verde on Thursday night-our middle daughter lives in NYC and we were visiting her for the weekend. I had the asparagus with over easy egg and lardons and the halibut and almond semi-fredo for dessert. Our favorite restaurant of the weekend with Veritas and Bubbies as runners up.

Almond-crusted trout with carmelized onions, sauteed spinach, and red pepper sauce with a side of scalloped potatoes at Tre Kronor. Every mouthful was heavenly and piping hot.

Diane wrote:halibut and almond semi-fredo

That would push me over into full-on 'fraid-o!

Lots from NYC this weekend:

Boudin Basque at DBGB.

The extra-thick bacon and Porterhouse for two at Peter Luger.

Pommes Frites, twice...with especiale (mayo, ketchup & onions) plus jalapeno the first time, sambal oelek & onions the second.

"Biscut" flavored gelato from Freddies in Cicero. Perfect texture, subtle flavor. Amazing.

I made this Buttermilk Stew the other day (with ghee instead of corn oil) with spinach pakoras from Fresh Farms. This stuff is fantastic.

http://www.jayweinstein.com/K&C%20Sept-Oct%202006.pdf

Scroll down to page 5.

Morel Tart at Balsan last night...ethereal. Our group of 6 agreed it was the best thing out of 15 or so items we shared. Flaky, buttery puff pastry with extremely rich Morels, balanced by asparagus, fresh herbs and a very light pile of greens atop the whole thing. I'm planning on going back for this again before it goes off the menu.

Fresh-squeezed OJ from Mariano's Grocery in Arlington Heights.
Not that fresh any more since it's been five days since I bought it, but damn, that stuff's good.
Tastes like, wait for it, oranges.

It was something like 30 cents more than Tropicana, my usual go-to*, which I've sworn tastes more like fresh orange juice than the from-concentrate stuff, but that's an extreme understatement.

Not even -- Trop's 'half gallon' isn't anymore -- it's like 59 ounces or something stupid like that.

I didn't eat it, Alistair did. It was the gorgeously, sweet soft shell crab po' boy at Big & Little's.

Beef empanadas at 90 miles cafe......pillows of yummy goodness
Dark chocolate tart from Twisted Baker. So rich I could only eat half. Ate the other half last night and it was divine.

My inaugural lunch at Birrieria Zaragoza yesterday exceeded expectations. A cozy, bustling operation staffed by nice people working hard to put out great product. And what a product--utterly unctuous roasted goat, tomato broth, tortillas pulled from the griddle and placed right in front of me. No further elaboration needed.

Workingman Burger Medium rare with a side of blue cheese mashed potatoes @ Revoultion in Logan Square.

It is one tasty burger.

Lechon Asado Sandwich @ Hugo's Spanish Restaurant in Tampa




Hugo's Spanish Restaurant
931 South Howard Avenue
Tampa, FL 33606
(813) 251-2842

^^^ Lotta onions in that sammich...but it sure looks fabulous!

Made the Brownie recipe from the King Arthur Flour baking book-
deep fudgy rich chocolate squares of deliciousness....
mmmmmmmmmmmmm

sandman wrote:^^^ Lotta onions in that sammich...but it sure looks fabulous!

Those are mild, carmalized onions. Not sharp in the least and downright sweet. If an Italian Beef sandwich mated with a pig, this is what their offspring would taste like. The only thing this sandwich is missing is a good dose of giardinara, which I'll have to pack in my suitcase next time I go to Tampa.

figmolly wrote:

and 13 yr old cheddar among other things. I had never heard of a cheddar being aged that long. It was creamy and crumbly and had crystals like a parmigiano.

That cheddar looks awesome. Any idea where your friends bought it?

Laack Brothers, in Wisconsin, has a double digit aged cheddar (can't remember if it's 13 years), you can get it at the Great American Cheese Collection - usually a wholesaler, but they open their warehouse on Saturdays. http://www.greatamericancheese.com/warehouse.php

Hook's of Mineral Point, WI is probably the best known maker of long-long cheddars. Essentially, each year's supply not sold becomes next year's extra aged. They got a lot of publicity when they put a 15 year old on the market, and now I believe they are up to 17 year cheddars. Hook's (where you can also meet them) sell at the Madison Farmer's market, and you can sample pretty much all of the cheeses, even the really old ones--they also make some very good blues.

Locally, I've seen their stuff at Marion Street Cheese in Oak Park.

stevez wrote:Lechon Asado Sandwich @ Hugo's Spanish Restaurant in Tampa

Hugo's Spanish Restaurant
931 South Howard Avenue
Tampa, FL 33606
(813) 251-2842

I am SOOOOOO jealous

Did you make it to Wrights for a Beef Martini????

Mini lemon tart from Bleeding Heart Bakery in Oak Park. The crust was like a good shortbread, perfect amount of lemony-ness in the filling, topped with a perfect meringue.

Ursiform wrote:Morel Tart at Balsan last night...ethereal. Our group of 6 agreed it was the best thing out of 15 or so items we shared. Flaky, buttery puff pastry with extremely rich Morels, balanced by asparagus, fresh herbs and a very light pile of greens atop the whole thing. I'm planning on going back for this again before it goes off the menu.

Thanks, Ursiform, for bringing back the memory of possibly the best thing I've ever eaten. I was served a similar first course on my 33rd birthday when Roland Liccioni was at Carlos' in Highwood. The pile of greens you mention was not part of the dish, and there was a perfect beurre blanc. . .

Chorizo Meat Loaf from Mike's Meat Market in Villa Park. It was a throwaway 'no time to cook so grab a prepared meatloaf and throw it in the oven' dinner - but I was surprised by the spicy juicy deliciousness of it.

I was in the mood for a burger and tots at the Skylark the other evening, but instead opted for the daily special - a huge double cut pork chop served w/ fluffy saffron rice flecked with corn and a poblano cream sauce. At $10.50 it was not only a steal, but utterly delicious and carefully prepared as well. Paired with a few pints of Bell's Oberon, I was a happy camper.

The Skylark
2139 South Halsted
312.948.5275
www.skylarkchicago.com

Roasted chicken with sweet potatoes, chorizo, and chimichurri at Belly Shack today. Perfectly cooked and seasoned. Really good.

the roast chicken at Publican

Foie gras ice cream with lychee gelee, brioche, pecans and dried cherries at Quince, paired with a lovely Zind-Humbrecht Gequrtztraminer and an even more stunning 2001 Clos St Urbain Rangen de Thann Grand Cru SGN.

Ate again last night at Mercat a la Planxa, and can never get enough of the almond stuffed dates....finished one round and our party just had to order another...wonderful....

DKoblesky wrote:Chorizo Meat Loaf from Mike's Meat Market in Villa Park. It was a throwaway 'no time to cook so grab a prepared meatloaf and throw it in the oven' dinner - but I was surprised by the spicy juicy deliciousness of it.

This sounds so good and different that I'm going to make a side trip to seek it out.

Another Clean-Out-The-Fridge Sandwich that turned out quite well:

Well-toasted (somewhat charred) English muffin, topped with a bit of Tony’s Deli hot giardiniera; two slices of Bari Foods hot copicolla, fried in a pan with an egg and some extra-sharp, aged provolone form Tenuta’s.

Mangia!

Chicken Croquettes Pozharski at Russian Tea Time, on Adams near Symphony Center.

I just love this dish, although I loved it a bit more a few years ago when it cost a few dollars less.

Somehow Russian Tea Time makes what would otherwise be prosaic chicken "meatballs" into a comfort food extravaganza. And the beet and carrot salads certainly enhance the experience.

The sashimi platter at L2O last night. Lightly cured salmon belly (with daikon and breakfast radish), tuna (with avocado and charred ramps), and madai (with black lava salt). Pretty much the best plate of raw fish I've had in Chicago.