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Santiago's - Puerto Rican dinner - Des Plaines - Sept 13

Santiago's - Puerto Rican dinner - Des Plaines - Sept 13
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  • Post #31 - September 5th, 2016, 2:37 am
    Post #31 - September 5th, 2016, 2:37 am Post #31 - September 5th, 2016, 2:37 am
    After telling Mrs. Roadhouse about the 10 person limit, she decided to give up her seat for someone on the wait list. Since Santiago's is so close to home, and we've already been there multiple times and can easily return whenever we wish, I'm prepared to make the same sacrifice if necessary.

    Leave me on the list as a single for now. If there's still a clamor for my spot as of Sunday,
    September 11th, I'll happily drop out and make room for a newbie.

    Buddy
  • Post #32 - September 6th, 2016, 2:49 pm
    Post #32 - September 6th, 2016, 2:49 pm Post #32 - September 6th, 2016, 2:49 pm
    BuddyRoadhouse wrote:Leave me on the list as a single for now. If there's still a clamor for my spot as of Sunday,
    September 11th, I'll happily drop out and make room for a newbie.

    Buddy
    ok Buddy, will do, mighty nice of you! (insert thumbs up icon here)
    I did absolutely nothing and it was everything I thought it could be.
  • Post #33 - September 6th, 2016, 2:51 pm
    Post #33 - September 6th, 2016, 2:51 pm Post #33 - September 6th, 2016, 2:51 pm
    ok all attendees, the price including cost of food, tax & tip is $20 for

    The idea is a greatest hits of Santiago's, with everyone getting to sample all of the following:
    Tostones
    Bacalaito
    Pastelilo (meat pie)
    Morcilla
    Rellano Papa
    Pollo Guisado
    Mofongo w/lechon
    Cuban sandwich
    El Jibarito sandwich
    Rice & Beans
    Bread Pudding

    This cost is based on 10 people attending, if you are unable to attend, let this thread know ASAP.

    If something comes up last minute and you are unable to make the dinner, I would hope that you'll still contribute the $20 as it isn't fair to the rest of the group who does show to make up the difference.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #34 - September 6th, 2016, 3:08 pm
    Post #34 - September 6th, 2016, 3:08 pm Post #34 - September 6th, 2016, 3:08 pm
    Willie,

    Thanks for making the arrangements. This sounds like an awesome dinner. I can't wait.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #35 - September 6th, 2016, 3:39 pm
    Post #35 - September 6th, 2016, 3:39 pm Post #35 - September 6th, 2016, 3:39 pm
    Sweet Willie wrote:If something comes up last minute and you are unable to make the dinner, I would hope that you'll still contribute the $20 as it isn't fair to the rest of the group who does show to make up the difference.

    I completely agree on this, because last minute cancelations do impact remaining attendees.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #36 - September 6th, 2016, 3:59 pm
    Post #36 - September 6th, 2016, 3:59 pm Post #36 - September 6th, 2016, 3:59 pm
    Related to this same concern; with openings for ten people, and only eight confirmed attendees listed, shouldn't the first two standbys be added to the list?

    Buddy
  • Post #37 - September 6th, 2016, 4:02 pm
    Post #37 - September 6th, 2016, 4:02 pm Post #37 - September 6th, 2016, 4:02 pm
    That sounds great, Willie. Thanks for all your efforts in organizing this.
    "Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
  • Post #38 - September 6th, 2016, 8:15 pm
    Post #38 - September 6th, 2016, 8:15 pm Post #38 - September 6th, 2016, 8:15 pm
    It was great to see we were taken off the waiting list and invited. Unfortunately, that's the same day the Evanston Lunch Group™ is meeting at Cupitol (that date was moved to the 13th recently), and two big meals in one day is a bit much. So, Moetchandon and I will have to decline, but at least that opens up space for others on the waiting list.
  • Post #39 - September 6th, 2016, 8:31 pm
    Post #39 - September 6th, 2016, 8:31 pm Post #39 - September 6th, 2016, 8:31 pm
    SueF will have to drop out, but I'm still in.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #40 - September 6th, 2016, 11:19 pm
    Post #40 - September 6th, 2016, 11:19 pm Post #40 - September 6th, 2016, 11:19 pm
    JoelF wrote:SueF will have to drop out, but I'm still in.


    SweetWillie,

    IF I read this correctly, Giovanna and I are now in. BuddyRoadHouse's wife could return to the rolls for an even 10 people.

    Crossing my fingers!

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #41 - September 7th, 2016, 6:39 am
    Post #41 - September 7th, 2016, 6:39 am Post #41 - September 7th, 2016, 6:39 am
    BuddyRoadhouse wrote:Related to this same concern; with openings for ten people, and only eight confirmed attendees listed, shouldn't the first two standbys be added to the list?
    done.

    There is a spot for your wife, please let the thread know.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #42 - September 7th, 2016, 1:37 pm
    Post #42 - September 7th, 2016, 1:37 pm Post #42 - September 7th, 2016, 1:37 pm
    I think Mrs. Roadhouse is going to sit this one out. Perhaps there's a casual reader of this thread who has been thinking about attending the event...Now's your chance!

    Buddy
  • Post #43 - September 9th, 2016, 8:32 am
    Post #43 - September 9th, 2016, 8:32 am Post #43 - September 9th, 2016, 8:32 am
    Hi,

    My friend Helen will attend.

    Thanks!

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #44 - September 9th, 2016, 2:59 pm
    Post #44 - September 9th, 2016, 2:59 pm Post #44 - September 9th, 2016, 2:59 pm
    Cathy2 wrote:Hi,

    My friend Helen will attend.

    Thanks!

    Regards,
    CAthy2

    very good
    I did absolutely nothing and it was everything I thought it could be.
  • Post #45 - September 10th, 2016, 2:53 am
    Post #45 - September 10th, 2016, 2:53 am Post #45 - September 10th, 2016, 2:53 am
    Have we set a start time for this shindig? I've just gone through the thread top to bottom, and unless I'm blind or just dumb (entirely possible) there doesn't seem to be one.

    Buddy
  • Post #46 - September 12th, 2016, 7:56 am
    Post #46 - September 12th, 2016, 7:56 am Post #46 - September 12th, 2016, 7:56 am
    BuddyRoadhouse wrote:Have we set a start time for this shindig?


    6:30PM
    I did absolutely nothing and it was everything I thought it could be.
  • Post #47 - September 12th, 2016, 2:03 pm
    Post #47 - September 12th, 2016, 2:03 pm Post #47 - September 12th, 2016, 2:03 pm
    Thanks. See you then.

    Buddy
  • Post #48 - September 13th, 2016, 1:51 pm
    Post #48 - September 13th, 2016, 1:51 pm Post #48 - September 13th, 2016, 1:51 pm
    Santiago's appears to be closed, I just called their phone number and received the message that they are closed today Sept 13 but will be reopening Wed Sept 14th.

    Message sounds short/not professional, my guess is personal reasons.

    So sorry to say, dinner is off for tonight. I'll message everyone.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #49 - September 13th, 2016, 1:59 pm
    Post #49 - September 13th, 2016, 1:59 pm Post #49 - September 13th, 2016, 1:59 pm
    Sweet Willie wrote:Santiago's appears to be closed, I just called their phone number and received the message that they are closed today Sept 13 but will be reopening Wed Sept 14th.

    Message sounds short/not professional, my guess is personal reasons.

    So sorry to say, dinner is off for tonight. I'll message everyone.

    Is it possible that they're closed in preparation for tonight's event?

    =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
  • Post #50 - September 13th, 2016, 2:01 pm
    Post #50 - September 13th, 2016, 2:01 pm Post #50 - September 13th, 2016, 2:01 pm
    You know, I stopped by there once for lunch and the place was closed up tight [at a day/time they were billed to be open] with no explanation offered on the door.

    Hope things are OK with the family.

    Giovanna
    =o=o=o=o=o=o=o=o=o=o=o=

    "Enjoy every sandwich."

    -Warren Zevon
  • Post #51 - September 13th, 2016, 2:06 pm
    Post #51 - September 13th, 2016, 2:06 pm Post #51 - September 13th, 2016, 2:06 pm
    Maybe someone who lives nearby could speculatively knock on the door?

    Regards,
    CAthy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #52 - September 13th, 2016, 2:17 pm
    Post #52 - September 13th, 2016, 2:17 pm Post #52 - September 13th, 2016, 2:17 pm
    Hi,

    I just talked to JoelF. He is not quite close enough to do a quick drive by.

    We did put our heads together on a suitable plan B: If this place is indeed closed, why not go over to Boston Fish Market?

    We would be there before their closing time, get our order in and eat some great fish.

    What do you think?

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #53 - September 13th, 2016, 2:19 pm
    Post #53 - September 13th, 2016, 2:19 pm Post #53 - September 13th, 2016, 2:19 pm
    I'm leaving work now, I'll drive by and see, should know in ~30mins
    I did absolutely nothing and it was everything I thought it could be.
  • Post #54 - September 13th, 2016, 2:22 pm
    Post #54 - September 13th, 2016, 2:22 pm Post #54 - September 13th, 2016, 2:22 pm
    And yet another very nearby option that preserves the theme of tonight's dinner...
    http://www.lthforum.com/bb/viewtopic.php?p=513011

    Obviously, no prix fixe menu or pricing, but we should come out pretty close to that $20 per head figure.

    Buddy
  • Post #55 - September 13th, 2016, 2:31 pm
    Post #55 - September 13th, 2016, 2:31 pm Post #55 - September 13th, 2016, 2:31 pm
    BuddyRoadhouse wrote:And yet another very nearby option that preserves the theme of tonight's dinner...
    http://www.lthforum.com/bb/viewtopic.php?p=513011

    Obviously, no prix fixe menu or pricing, but we should come out pretty close to that $20 per head figure.

    Buddy

    Great! From my point of view, this is quite acceptable plan B, too!
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #56 - September 13th, 2016, 2:56 pm
    Post #56 - September 13th, 2016, 2:56 pm Post #56 - September 13th, 2016, 2:56 pm
    Santiago's is definitely closed, no lights, nobody inside.

    As I took off work early to verify, I am unable to join for dinner tonight as I have work to do.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #57 - September 13th, 2016, 2:59 pm
    Post #57 - September 13th, 2016, 2:59 pm Post #57 - September 13th, 2016, 2:59 pm
    Sweet Willie wrote:Santiago's is definitely closed, no lights, nobody inside.

    As I took off work early to verify, I am unable to join for dinner tonight as I have work to do.

    Thank you for your efforts. I'm sorry this did not work out, though I hope this family is ok.

    I did put aside this evening, so who would like to go to plan B (Fish or Puerto Rican)?

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #58 - September 13th, 2016, 3:01 pm
    Post #58 - September 13th, 2016, 3:01 pm Post #58 - September 13th, 2016, 3:01 pm
    I am going to have to pass--not a fan of Boston Seafood these days and the other PR spot didn't sound as appealing to me, considering I'd have to fight significant traffic to get there. Next time!! Thanks to Willie for all of his efforts--and hope the rest of the gang enjoys wherever you end up!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #59 - September 13th, 2016, 3:09 pm
    Post #59 - September 13th, 2016, 3:09 pm Post #59 - September 13th, 2016, 3:09 pm
    I'm still in for "Plan B". All other interested parties, please respond to the thread and I'll try to make a reservation for 6:30 tonight.

    As for El Bistro Latino not sounding as appealing as Santiago's, your entitled to your opinion. I can tell you as someone who has eaten at both places multiple times, EBL is as good or better, in some areas, as Santiago's. The main difference is in ambiance and full table service.

    Both restaurants are family owned and operated. Both serve a solid selection of Puerto Rican comfort foods. Both are very reasonably priced, even though EBL has a bigger nut to crack with a larger space and more elaborate decor.

    Buddy
  • Post #60 - September 13th, 2016, 3:20 pm
    Post #60 - September 13th, 2016, 3:20 pm Post #60 - September 13th, 2016, 3:20 pm
    Hi,

    My friend Helen and I are in for plan B.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

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