Best Thing You've Eaten [Lately]
Best Thing You've Eaten [Lately]
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Post #1531 - November 22nd, 2011, 10:17 amjesteinf wrote:PreFlopRaise13 wrote:Otoro with tableside grated Himalayan salt and wasabi.
Roku Akor
111 W. Illinois St.
Chicago, IL 60654
312-477-7652
Was the wasabi the real stuff?
Yes, the server hand grated the wasabi at the table.
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Post #1532 - November 22nd, 2011, 10:39 amOnion chips made by Creative Snacks Co, found at Fresh Farms in Niles. Salty, sweet, light, crisp, oniony... just an outstanding flavor. I am hiding these because as soon as Chouxfly and my 17yo DisposAll finds them, they will vanish. Just our little secret, OK guys?“Assuredly it is a great accomplishment to be a novelist, but it is no mediocre glory to be a cook.” -- Alexandre Dumas
"I give you Chicago. It is no London and Harvard. It is not Paris and buttermilk. It is American in every chitling and sparerib. It is alive from tail to snout." -- H.L. Mencken
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Post #1533 - November 22nd, 2011, 11:24 amjesteinf wrote:PreFlopRaise13 wrote:Otoro with tableside grated Himalayan salt and wasabi.
Roku Akor
111 W. Illinois St.
Chicago, IL 60654
312-477-7652
Was the wasabi the real stuff?
It was when I was there.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #1534 - November 22nd, 2011, 11:34 amThanks Ronnie and PreFlop. Roku Akor definitely just moved up on my list of places to check out.
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Post #1535 - November 23rd, 2011, 4:21 amFried crab spring rolls at Quan 94 in Saigon. Served with a variety of herbs, vermicelli and lettuce to wrap them in, these were one of the best things I've ever eaten, not just lately. Crab & roe with vermicelli and softshells in tamarind sauce were great, but these were unbelievable.
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Post #1536 - November 25th, 2011, 4:43 pmI posted a reply to a post in the WORST PLACES and mentioned this place to another poster...
So now here is my GOOD PLACES post....
Mrs Jazzman started bringing food home from here and we've never been un-happy...
Everything has been quite good for this small store front operation.
Since she works in the area... we now go almost every Tuesday and
meet here for the Orange Chicken special ....
which is quite reasonable and plentiful !!!
China Gate
9705 Franklin Ave
Franklin Park, IL 60131
(847) 455-2720
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Post #1537 - November 25th, 2011, 6:18 pmMrs Jazzman started bringing food home from here and we've never been un-happy...
Everything has been quite good for this small store front operation.
Since she works in the area... we now go almost every Tuesday and
meet here for the Orange Chicken special ....
which is quite reasonable and plentiful !!!
Seconded. I also work in the area, and my employees order from here often. The only negative for me was explaining that I wanted something extra hot. The spice levels on some dishes are a bit low.Last edited by sicilianos on November 25th, 2011, 9:29 pm, edited 1 time in total.There's always room for fried bologna. - d4v3
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Post #1538 - November 25th, 2011, 6:45 pmTony's Three Chili Chicken at Lao Sze Chuan - Downer's Grove
Yes it has been said before but I will say it again - this is an unbelievably delicious dish.
Today is my birthday and I took my kids there. They are both young adults and I thought they might appreciate it. We had Egg Rolls, Spicy Boiled Beef, Szechuan Green Beans, Orange Chicken, and...Tony Three Chili Chicken. They were both very impressed with the food in general but the Tony's Three Chili Chicken was the one that made them make that 'wow' face when you taste something that is absolutely fantastic. The chopsticks kept pecking away at those delicious pieces of chicken...over and over....
I love this place.
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Post #1539 - November 25th, 2011, 7:18 pmMy sister n law's Thanksgiving ham and her homemade cheesecake. Both moist, flavorful and delicious.
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Post #1540 - November 27th, 2011, 7:48 pmUni and lardo crostini at Marea in NYC last night. Probably the best uni I've ever had, like a really rich butter with just a hint of that taste of the sea, pushed over the top with a think piece of lardo. One of the most perfect 2 biters you could have anywhere, IMO.
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Post #1541 - November 28th, 2011, 9:18 amHomemade pizza, half topped with Bari giardiniera, half with leftover spicy marinated beef* from Lao Hunan. In the middle of the pizza formed a bubbling pool of spicy oils. Who knew these two would work so well together? Next time I make pizza, these two will be spread evenly over the dough.
-Dan
* a cold appetizer of small chunks of jerky-like beef in chili oil
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Post #1542 - November 28th, 2011, 6:15 pmLoved the crispy sweet potato dumplings with crabapple ketchup and walnut-sage pistou from Saturday night's dinner at Green Zebra.
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Post #1543 - November 30th, 2011, 6:47 pmDKoblesky wrote:Tony's Three Chili Chicken at Lao Sze Chuan - Downer's Grove
Yes it has been said before but I will say it again - this is an unbelievably delicious dish.
After seeing this post I realized it's been about a year since I've been so we went last night...Ditto.
Thanks for the reminder!
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Post #1544 - November 30th, 2011, 7:27 pmA granny smith apple I had for breakfast today.
I know, it's not fancy or anything, but this was the best apple I can remember eating in a long time. I bought them at a farmers market a few weeks ago to make a pie, left them on a shelf and forgot about them. Sweet, tart, crunchy, juicy.
Damn that was a good apple.
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Post #1545 - December 12th, 2011, 7:45 amCrab Cake Benedict at Butterfield's in Wheaton.
"A toasted English muffin with our homemade crab meat cake, topped with our spicy chipotle hollandaise sauce."
Surprisingly good - the sauce had some bite to it and the combination of the poached egg with the crab cake tasted great.
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Post #1546 - December 12th, 2011, 9:35 amNutella crepe from some french guys at the Christkindlmarket.
I'm no crepe expert but the combination of warm, light dough and the always delicious nutella on a cold Friday evening made this really taste wonderful.
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Post #1547 - December 12th, 2011, 11:41 amTCK wrote:Nutella crepe from some french guys at the Christkindlmarket.
I'm no crepe expert but the combination of warm, light dough and the always delicious nutella on a cold Friday evening made this really taste wonderful.
I think everything at the Christkindlmarket tastes better. It's as magical a place as this jaded old curmudgeon knows these days.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #1548 - December 19th, 2011, 12:23 amPulled lamb sandwich with fried leeks (onion crack?) at Avli Estiatorio. Balkan birria on a bun.
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Post #1549 - December 19th, 2011, 12:54 amSantander wrote:Pulled lamb sandwich with fried leeks (onion crack?) at Avli Estiatorio. Balkan birria on a bun.
Seriously, what is it about fried leeks that trips every awesome circuit in the brain? Once everybody catches on, they'll be more ubiquitous than the runny fried egg on top.
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Post #1550 - December 19th, 2011, 8:06 amLa Gringa quesadilla (cheese and chorizo) and tacos al pastor at El Churro in Morelia. We have found our al pastor place.
Taqueria El Churro
2279 Lazaro Cardenas
Morelia Michoacantrpt2345
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Post #1551 - December 20th, 2011, 10:26 pmnsxtasy wrote:I love seared foie gras, and I had two of the very best presentations of it in the past few weeks. A few weeks ago I had dinner at Inovasi in Lake Bluff; theirs had a slightly salty crispiness to the oh-so-thin crust on the outside, and was perfectly tender and warm on the inside. Just yummy! Over the weekend I had another excellent preparation, this time at Animal in Hollywood, where it was served over a biscuit with maple sausage gravy. Again, just yummy!
i had the Animal version this week, and it was one of the best things I've eaten all year. the maple sausage gravy had a nice maple sweetness that balanced the richness of the foie gras. it was the kind of dish you can't get out of your head.
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Post #1552 - December 27th, 2011, 5:53 pmI third the foie at Animal. To that I would add the pig ear in a lime vinagrette dressing. In fact, Animal was my single favorite meal of 2011.
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Post #1553 - December 27th, 2011, 8:36 pmFried eggplant at Lao Beijing.
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Post #1554 - December 27th, 2011, 9:21 pmblack mushroom salad @lao beijingphilw bbq cbj for kcbs &M.I.M. carolina pit masters
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Post #1555 - December 28th, 2011, 1:27 amphilw wrote:black mushroom salad @lao beijingNeroW wrote:Fried eggplant at Lao Beijing.
I guess Lao Beijing is better than i thought it was?Part of the secret of a success in life is to eat what you like and let the food fight it out inside.
-Mark Twain
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Post #1556 - December 28th, 2011, 8:54 amMy new favorite trifecta: Jade Tofu, Crispy Eggplant and Ground Pork with Sour Pickle from Lao Hunan. Even as takeout, this was great stuff."Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
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Post #1557 - December 29th, 2011, 6:18 amboudreaulicious wrote:My new favorite trifecta: Jade Tofu, Crispy Eggplant and Ground Pork with Sour Pickle from Lao Hunan. Even as takeout, this was great stuff.
Alistair wants to eat here for the big dinner tonight. I already have plans to go back for lunch on Monday. Ate dinner there on Christmas evening & lunch there on 12-26.
The jade tofu & crispy eggplant are both on my top things eaten in Chicago list for 2011.Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland
Horto In Urbs- Falling in love with Urban Vegetable Gardening
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Post #1558 - January 3rd, 2012, 10:22 amLentils and goat belly with lime crema at Girl & the Goat's Underground NYE dinner. Made by one of the sous chefs, it was killer.
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Post #1559 - January 3rd, 2012, 2:29 pmThe gnocchi dish on NYE at Perennial Virant. The gnocchi were very lightly sauced--primarily butter and slivers of vegetables--so the gnocchi had the stage pretty much to themselves and performed admirably--light but substantial enough to have a complexity of flavors (primarily cheese and herb), a considerable achievement for a foodstuff that is often bland or subtle in flavor at its best. By the way, the rest of the menu was very good, which is fine for most places but for us a bit of a letdown for a restaurant with the name of Virant on the marquee."The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
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Post #1560 - January 3rd, 2012, 3:54 pmOf all the wonders of my 12/29 dinner at Alinea, the morsel that haunts was the simplest: a fish course inspired by Achatz's trip to Sicily--Next '12 preview?--that, if not conceptual, certainly served to serve notice that even on the most elemental level no one cooks like this guy. Presented family style, each element of the course: the fried chickpea crackers, airy and earthy, impossibly good for all reasons (including the fact that, alas, they'll never be bagged and sold); a caponata of familiar vegetables in a variety of cooked guises (i.e., fried eggplant, raw celery) emboldened by a surprise magic touch of cocoa nibs, imparting just the right note of sweetness and depth; and the fish itself, a swordfish filet, perfectly pan-roasted with mint leaves and lemon, plated with a pesto vinaigrette. Magic.
