Maple Tree Inn Louisiana Brasserie in Blue island

Ok, have to post a good review for every bad, right?

Went to the Maple Tree Inn over the weekend... I was pleasantly suprised, given the lack of interesting restaurants in the area.

The cuisine is New Orleans creole/cajun... motto is 'sit long, talk much' ...The restaurant appears to be in an old Inn of some sort. I think in the summer there is an outdoor patio.. Some of the tables consist of big comfortable chairs... The food is done pretty well (given what it is...).

And they have a $22 pre-fixe menu with a number of choices, though priced individually it didn't seem as though the regular menu would have cost much more if you wanted to branch out. Its nice to see pre-fixe menus in the US outside of the $100/person realm of restaurants. They also have drink specials; the wine special when we went was a French St. Emelion Grand Cru for $29/bottle ($17/half bottle)... which is pretty much retail cost, so a good wine for a good price. They also appear to have a huge selection of beers on tap (including a few local microbrews).

http://www.blueislandbiz.com/mapletree.html (includes a menu, but the menu seems to be slightly outdated... also the hours are stated as Wednesday-Saturday--not sure if this is still accurate or not)

http://chicago.citysearch.com/profile/3559469/

Maple Tree Inn
13301 S. Western
Blue Island IL 60406

(708)388-3461

So, what did you eat? What did you enjoy about it?

Best,
Michael

While waiting in line at Hot Doug's this weekend, I read a review of Maple Tree Inn in a complimentary copy of Today's Chicago Woman that they have in the doorway area (full disclosure (both for purposes of highlighting potential bias and answering the question "Why exactly were you reading Today's Chicago Woman?) -- a friend of mine does the restaurant write-ups for TCW). Overall, a good write-up and something worth checking out if you come across a copy of TCW. Some interesting things from the article include the fact that the restaurateur, Charlie Orr, is a self-taught cook who worked his way through a Cajun cookbook to learn the craft. Also, he makes a bi-weekly trip to a local farm to buy his poultry and makes his sausages in house. As I mentioned in a prior thread, Maple Tree Inn has an incredible beer selection that compares favorably with any restaurant in Chicago and puts to shame many a bar.

eatchicago wrote:So, what did you eat? What did you enjoy about it?

i had fried okra, ('st. louis style') spare ribs, sweet potato cheesecake... SO had oysters 2x2x2, shrimp ..

i know ribs aren't all that adventurous, but i'm a rib fanatic, and i really liked these... they were smoked very well (nice smoke ring to them), charred perfectly to my liking. membrane on. i can't remember what the SO's shrimp dish had in it. it was a shrimp in sauce served with..well i don't know what it was served in ... the waitress (who also appeared to be a co-owner or manager) said it was the best thing on the menu over and over. i tried some, and yes it was good.

overall the food was above average.. but to me the ambiance was more exciting than the food, and the reason i'd go back. also, it seems well priced. and we just walked in on a friday night and were quickly seated, no waiting around for 20-60 minutes.

and re matt, yes they do make their own sausage... they actually sell it bulk too if you want ($7.50/lb.)..

Charlie sounds like an interesting fella. The front of the menu has a long story with a few interesting tidbits.. among those tidbits is a sentence saying that if you're unsure of anything, ask them or ask for a sample before you order or you can't send it back... and then another sentence saying if you have any complaints, bring them to their attention while they can still fix it, don't wait and call the next day. While we were there, he did go around to the tables and ask everyone if they're enjoying everything.

My husband used to be the chef there and I have to say that Maple Tree does have some very authentic cajun dishes. From the dishes that my husband has made, that I know used to be on the menu, the food is good and very fresh. They were also reknowned for having one of the largest selections of micro-brews on tap (I think over 32).

I grew up in BI and have eaten there ever since they moved from Beverly. I can totally attest to the fact that Charlie, the owner, is a class act all the way around. He really does go around to every table and see how things are going. He won't stay too long unless you want him too. He remembers frequent diners too.

They have a great beer selection, and the servers are very knowledgable about it also. If they don't know something, they'll go find out the answer from the bartender or another server.

I'm hopefully going there this Saturday. *Crosses fingers*

I'm a regular at the "Tree". I've been going there ever since they were on 108th & Western in Beverly. Charlie Orr is definitely a class act. I have had EVERYTHING on the menu. I just wish he would bring froglegs onto the menu, at least as a special!! Ha ha Charlie. Oh, and the Alpha King too, needs to come back! I really can't say enough about this restaurant. Great food, good atmosphere and on certain Sundays, a great "all-u-can-eat buffet party.

Another thing too, about the beer. If you are unsure if you'd like any of the beers on tap, just ask and they'll give you a sample taste.

I've only been to the Maple Tree once, and we had a great meal, but fair warning: the wait is EPIC on Friday/Saturday. And I mean epic. We threw back more than a few rather fine beers during the hour and a half wait. We had been warned beforehand that it would take a while to get seated, so we took it in stride. But don't go if you're starving already...you'll have a low blood sugar meltdown, or get tanked on those tasty beers during the wait.

I had the BBQ shrimp. They were good, but certainly not authentic (I seem to remember mashed potatoes or some very non-N.O. BBQ shrimp accompaniment appearing in the bowl) and came up short on the best part: the butter/herb/spice jus and the bread to sop it up. There wasn't much jus at all, and it's served with corn bread, which isn't as absorbent as the traditional French bread.

The owner made his rounds the night we were there, and was very friendly. I've been meaning to go back during the week to try it again. Fortunately, I've got a visit to Pascal's Manale in New Orleans planned this week, so I can take care of the yen for BBQ shrimp this thread incited.

Keep in mind, the authentic BBQ NO shrimp are made from a dark beer sauce. Charlie's is called Hickory buttered shrimp.

Dark beer sauce? The only version I've had is butter, black pepper, some other herbs and spices and lemon, MAYBE some white wine if you're feeling fancy. But never 'dark beer'. What recipe do you use?

I have the "authentic" Pascal's Manale recipe that I got 20+ years ago in New Orleans. Be happy to post it if anyone wants it.

Is there beer in it? I'm curious...please post the recipe.

I was in NO a year ago and had the BBQ shrimp. Somewhere in the French Quarter and they used a dark beer in the sauce. I gotta tell you though, I didn't care for it.

I found these 3 recipes on the internet> they are not my recipes.

BBQ Shrimp is a classic New Orleans staple. Quite a misnomer, as anyone who puts BBQ sauce on or near this dish should be sent packing. This is super easy to prepare, and my version REQUIRES Abita Amber beer, one of the best I have found for cooking.

Ingredients

Software

1 lb. Shrimp (heads still on)
2 Sticks Butter
½ Large White Onion
4 Cloves Garlic (Peeled and Smashed)
Olive Oil
Worcestershire Sauce
1 Bottle Abita Amber Beer (Do Not Substitute)
Juice of one lemon
Garlic powder
Coarse Kosher Salt
Fresh Ground Black Pepper
Cayenne Pepper
CajunLand Crab/Shrimp Boil (Powdered)

New Orleans Style BBQ Shrimp
From the Commissioner of Tailgating: Joe Cahn

1 lb. butter
2 tbs. Joe's Stuff, or any all-purpose seasoning blend (to taste)
1/3 cup Worcestershire sauce
1 tsp. lemon juice
5 oz. beer
1 tsp. chopped garlic
3-4 lb. Shrimp

Melt 3/4 lb. butter in skillet, and sauté garlic, shrimp and seasoning. Cook for 2-3 minutes. Add beer, Worcestershire sauce and lemon juice. Cook for 3-6 minutes, until shrimp are cooked and liquid thickens. Add remaining butter and shake pan until butter is melted and mixture creams out. Serve with plenty of fresh bread to sop up da sauce!

Recipes from 1870 Banana Courtyard
New Orleans, Louisiana.
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New Orleans Style BBQ Shrimp Recipe

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visit inns website
print recipe add recipe to album

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Yield: 8 servings

Ingredients:
1 pound shrimp (21-25/pound or larger), heads-on
1 stick butter or margarine, or 2 tablespoons olive oil
Pinch of crushed red pepper, cayenne pepper, salt, white pepper, and black pepper
1 tablespoon chopped, fresh garlic
Dash of Worcestershire sauce and lemon juice
4 ounces beer, optional

Instructions:
Saute shrimp in butter with crushed red pepper, cayenne pepper, salt, white pepper and black pepper 4-5 minutes. Turn-over when shrimp are pink. Reduce heat, add garlic and saute 1 more minute. Add Worcestershire sauce and lemon juice and beer, if using, and cover. Simmer 2-3 more minutes.

Dish is best when refrigerated overnight, then reheated, as it intensifies flavors. Reheat directions: Place in preheated 400°F oven for 6-8 minutes, or until butter bubbles.

Serve w/French or Sourdough bread for dipping in butter sauce. Have lots of napkins or paper towels ready as this is pure messy fun.

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I know for a fact that there is no BBQ sauce in the hickory butter shrimp from the Maple Tree.

We've been going to Maple Tree over the years, when they were located in Beverly and since they relocated to Blue Island. The food is good and the beer selection is tremendous.

A few years ago Charlie opened another restaurant right across the street in Olde Blue Island that was strictly barbeque called Snaker Jake's. I loved the chicken, but the place had a really small menu and the service was spotty. We talked to Charlie one night when we were dining in. My older daughter asked him why it was named Snaker Jake's and not Snaker Charlie's. He told her that he thought Snaker Jake's was a better barbeque name. I think his kids were running this restaurant while he concentrated on Maple Tree. We were kind of upset when he closed it, but it seemed as if we were frequently the only patrons when we did go there.

I've always loved Maple Tree, and especially those hickory butter shrimps. I don't care if they are authentic or not -- they're delicious!

Suzy

Best time to go
Thursday afternoon/Evening in August just a sparse crowd in the restauarant. Get yourself a table on the side porch, as the sun sets and the secadas and katidids start up you hear the barges and trains going by feeling the sweat of the summer on your back and for a few moments you can picture life on Western Ave in 1940.

Rum soaked Pecan Pie is also delicious

NSH wrote:Best time to go
Thursday afternoon/Evening in August just a sparse crowd in the restauarant. Get yourself a table on the side porch, as the sun sets and the secadas and katidids start up you hear the barges and trains going by feeling the sweat of the summer on your back and for a few moments you can picture life on Western Ave in 1940...

NSH, you just made this a summer date for our family. I do enjoy eating outside when the weather's nice, too. It's nice to read some suggestions for eating on the south side.

Have you been to The Canoe Club? They have a nice outdoor area. Fish is very fresh too!

Here's a link to Tom Fitzmorris' BBQ Shrimp; he thinks he's divined Manale's "secret" recipe. It sounds pretty right on the money.
http://foodfest.neworleans.com/rec_inv.php?RESID=110

EvilUs wrote:Have you been to The Canoe Club? They have a nice outdoor area. Fish is very fresh too!

I have been there a few times, but we haven't been when the weather's nice enough to sit outside. Great suggestion.

Supposedly the real deal:

Pascal’s Manale Bar-B-Que Shrimp

3 slices bacon finely chopped and lightly fried
3 sticks margarine (not butter!)
2 tablespoons Grey poupon style mustard
1 1/2 teaspoons chili powder
1/4 teaspoons basil
1/4 teaspoons thyme
2 teaspoons black pepper
1/2 teaspoon oregano
2 cloves garlic
1/2 cup finely chopped yellow onion
1 tablespoon crab boil (dry mix)
4 squirts Louisiana hot sauce (to taste)
1 1/2 lbs. Shell-on uncooked large shrimp

Sauté together lightly to blend flavors, then cook 20 minutes in 375 deg oven.

Thanks for posting this recipe. Pascal's Manale is a bit of a tourist trap, but it's an old school NO place and is the real deal. My wife was really freaked out by the shrimp with "eyes" -- I'm surprised that the recipe doesn't specify shrimp with the heads still on.

It's been several years since we frequented Maple Tree Inn, and since the kids are gone for a couple of weeks we have been treating ourselves to dinner out at restaurants we don't think they would enjoy. Last night I suggested Maple Tree and my husband readily agreed.

The restaurant was not overly crowded and we were seated immediately. We looked over the menu and decided to get the special of the day, "Dis and Dat." It was comprised of several different items -- fried artichokes, etouffee, hoppin' john with barbequed ribs and the hickory butter shrimp. We each got two of the ribs and three of the shrimps, which I adore. Dinner was good, but I thought the etouffee was overly spicy -- I couldn't taste the crawfish at all. Everything else was very good. I was lamenting the fact that I couldn't pick up the dish the shrimp came in to lick it clean and my husband handed me a hunk of bread, which made it very easy to clean up that sauce.

Old Western Avenue in Blue Island would be a perfect spot for an LTH-athon. There are several Mexican restaurants and an Italian place there, an Irish pub and Maple Tree. Any interest???

Suzy

I'll always do a food-crawl in my area ...

Schedule it! Great little area down there.

When I first visited Maple Tree Inn about 5 years a go I was impressed with the food, a crab augratin dish, and bbq shrimp dish that were excellent, and the door stop pork chop was very good. In each subsiquent visit I beacame more and more disappointed. Frequently they were out of many of their beer selections, favorite items dropped from the menu, food not tasting as good as it used to, and service that began to decline. we finally gave up on Maple Tree Inn a bout 2 years ago and will not return. I have never seen a restaurant decline so badly, I often thought they might have changed ownership.

If you want the best cajun food in Chicagoland it is found @ Cajun Connection in Utica, IL.

jimswside wrote: we finally gave up on Maple Tree Inn a bout 2 years ago and will not return. I have never seen a restaurant decline so badly, I often thought they might have changed ownership.

If you want the best cajun food in Chicagoland it is found @ Cajun Connection in Utica, IL.

I have to agree, and it wasn't until re-reading this thread that I remembered the last forgettable meal I had there, and in retrospect, what bugged me about the BBQ shrimp. Compared to the first visit and noted epic (but mostly worthwhile) wait, there was not a single eating soul in the place at opening time on my last visit. And the hickory butter has the telltale, faux hickory-ness of liquid smoke--which I've since learned is one of the dirtiest words in the language of barbecue.

Cajun Connection is my go-to for homesick eats.

Went there last night for my first time, and had a GREAT time...100%!
Had the Ribs and my girl had the scallops?
Ribs were killer great smoke flavor and tender!! Scallops were yummy she loved em!
This place was one of the BEST restaurants I have been into around town.
If ya all aint been there yet or it’s been awhile you MUST go! NO JOKE.
The old world charm of this place, endless brew’s on tap, sweet mixed drinks and laid back stay long talk, eat and drink theme of this place is awesome!!