Things That Tick Me off about Slaton’s, Oak Park

Things That Tick Me off about Slaton’s, Oak Park

Slaton’s Supper Club opened a little while ago, and The Wife and I stopped in last night, as it’s just a few blocks away, and I’m always eager to see if Oak Park is ready to up the ante on good dining spots in the area. Apparently, it isn’t.

First off, what’s a “supper club”? Is this one of those restaurant descriptors, like bistro, that’s applied randomly without regard to traditional definitions or any specificity whatsoever? I couldn’t see that this place was that much different than Verdi, the Italian joint it replaced. Okay, maybe the lights are turned down lower, but there’s got to be more to it than that, right?

We went “traditional,” starting with a shrimp cocktail that for ten bucks featured five or so totally mushy shrimpettes, an unpropitious start.

Slaton’s preparation of clams casino spares the diner the risk of tasting the central ingredient: the clam is drowned in bacon and big strips of red pepper (should have been minced, I believe, according to the usual preparation because you don’t really want a mini-salad on the half-shell – it’s impossible to eat, particularly when not served with crustacean forks).

My New York strip was odd: It sure didn’t taste like a prime cut, but here’s the kicker: it was served with a sweet potato puree. There’s a reason why steak is not usually served with sweet potatoes. It is not a very complementary combination.

Being that we were at a supper club, whatever that is, I figured I should order a swank-type drink. Now, my usual mixed drink is a Wild Turkey Manhattan, but Slaton’s offered a version with Jim Beam, and it was misbegotten at best. Beam has the bad bite of a low-end whisky, but very little character, and when mixed with cherry juice (!), produced a kind of foamy, cloudy beverage that is best forgotten.

Having said that, I should add that I had a great dish called “shepherd’s pie” that contained only vegetables – again, “what’s in a name” these days?

Overall, a “C” dining experience…but perhaps I came on a bad night. If anyone reading this has eaten there, I would very much like to get your take before I write this place up for the Reader and off forever.

Oh, and one last thing that chaffs my ass: when a restaurant has an online menu that bears little if any resemblance to the one actually being used in their restaurant.

Plus, they don’t put salt and pepper on the tables, and they really should.

Slaton’s Supper Club
144 South Oak Park Ave, Oak Park.
708-848-2191

You know, one of the worst meals I've ever eaten was lamb with a sweet sauce over mashed sweet potatoes.

I'm not sure if it would have been worse if it was beef, but I feel your pain.

David Hammond wrote:There’s a reason why steak is not usually served with sweet potatoes. It is not a very complementary combination.

gleam wrote:You know, one of the worst meals I've ever eaten was lamb with a sweet sauce over mashed sweet potatoes.

Hammond and Ed,

Never been to Slaton's, and it appears I won't be going anytime soon, but you guys should really stop smashing, mashing and dicing sweet potatoes. My usual course of action is to stick them on the smoker or bake em, but the other day I had Food TV on as background noise and Alton Brown started talking about sweet potatoes.

First piece of advice he gave was never simmer sweet potato directly in water, always steam, for mashed or pureed sweet potato. Something about proteins, or was it starches, leaching with resulting gluey paste when boiled. Alton B suggested cube in even chunks, steam for 20-minutes, don't overwork, add a little butter, salt, chipotle in adobo, mash, but don't overwork, and the results will be delicious.

I made the above exactly, served with Costco lamb chops, and both the mashed sweet potato and lamb chops were quite good. Odd thing about the lamb chops from Costco the other night, when I cooked them to our preferred med-rare, they had a neutral, dull flavor, most certainly no lamb flavor. I put the chops back in the pan (cast iron on a gas flame) cooked them to medium and they developed a noticeable, though still mild, lamb flavor.

I had leftover chipotle mashed sweet potatoes and, once again taking a page from Alton B's sweet potato program, I added some of the mix to the pancakes I made for breakfast the next morning. Slight flavor hint from the chipotle mashed sweets, was a very nice addition.

Enjoy,
Gary (Junior member of Save the Sweet Potato dot Org.)

Hi,

I have sweet potatoes baking this moment for Sweet Potato Pie. I bake them until they begin to ooze a little bit. I've talk to others who indicated that was a preferred method. Did Alton talk about baking? Any tips (for next time)?

Regards,

G Wiv wrote:Odd thing about the lamb chops from Costco the other night, when I cooked them to our preferred med-rare, they had a neutral, dull taste, most certainly no lamb flavor. I put the chops back in the pan (cast iron on a gas flame) cooked them to medium and they developed a noticeable, though still mild, lamb flavor.

I just finished up some Costco lamb chops last night, that were leftovers from a few days earlier. Although I continue to buy them enthusiastically, it's not because of the deep lamb flavor, but rather the tenderness, ready availability and price -- and also because it's the only meat product Costco sells anymore in a quantity that makes sense for two people to buy (remember, for example, when they used to have just three 14-oz. strip steaks per package, not four, and how even then we thought that was a bit much?). Anyway, when I reheated the leftover chops, it was surprising just how much more flavor they had than on first preparation (grilled to medium rare). And I can imagine they would have tasted good with sweet potatoes; I just gnawed on them using my bare hands, leaning over the sink, as usual.

Cathy2 wrote: Did Alton talk about baking? Any tips (for next time)?

Cathy,

I didn't see the entire Sweet Potato episode, but in looking on the Food TV web site for that show I notice Alton B recommends the cube/steam method for sweet potato pie as well.

Enjoy,
Gary

JimInLoganSquare wrote:Anyway, when I reheated the leftover chops, it was surprising just how much more flavor they had than on first preparation (grilled to medium rare)l.

Jim,

I wasn't looking for a strong lamb flavor, these particular chops had no flavor, think blank slate in lamb chop form, until I took cooked them to medium. Seems we both had similar experience with the Costco lamb chops, glad to hear it wasn't just me and my wife.

Enjoy,
Gary

David Hammond wrote:Plus, they don’t put salt and pepper on the tables, and they really should.

What more need be said?!

***

I love sweet potatoes but I agree with David and Ed that there are some potato pairings that are better than others. And I confess that, since I don't have all that much of a sweet tooth, I sometimes find sweet potatoes, when they're served and serving as the only starch available alongside a hunk of flesh, more an unwelcome distraction than a complement.

But no question, a roasted, oozing sweet potato, with browned and crispy skin, that's delicious. For a long time, I thought it a quirk of my own family (Italian-side) that they so often roasted sweet potatoes as an accompaniment to festive meals (that includes all Sundays), but over the years I've seen the same habit practiced by others. I've seen Frank at the bakery stick a few in a corner of the oven on Sundays...

Or does everybody do that?

Antonius

In defense of sweet potatoes:

I think sweet potatoes, the healthier happier tuber(TM), are unjustly maligned. Of course, the first way in which they're maligned is by overdoing the brown sugar and all that. I make relatively savory sweet potatoes in a number of ways (often mixed with standard taters)-- slices fried in a pan, cubed and tossed with olive oil and S&P and cooked in a sealed foil pouch on the grill, etc. Their natural sweetness works great with a lot of savory flavors. (I love 'em in the pork sandwich at Salamera, too.) So give 'em a second chance in some way that doesn't turn them into a dessert.

My "recipe" for T-giving sweet potatoes.

Gloppy, oversweetened sweet potatoes are one of my pet peeves. I love them best roasted plain, with nothing but salt, pepper and lots of butter.

If I'm tempted to gild the lily, it's with this recipe:


SM-O-O-O-T H SWEET POTATOES*

These make a wonderful presentation if you bring them flaming to the table. The small amount of sugar caramelizes on top.

3 pounds sweet potatoes
1/4-1/2 pound (1-2 sticks) butter, at room temperature
1 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons sugar
1/2 cup bourbon

Microwave (or steam) the potatoes until firm-tender, 15 to 20 minutes. When cool enough to handle, peel them.

Heavily butter a round or oval shallow baking dish. Slice the potatoes into 1/2-inch rounds and arrange in the dish in overlapping concentric circles. Spread each layer with butter and season with salt and pepper. Sprinkle the top with sugar. (The recipe can be made ahead to this point. Cover and refrigerate; return to room temperature before proceeding.)

Preheat the oven to 475 degrees. Bake 20 minutes. Reduce the heat to 350 degrees and bake 20 minutes longer, until the potatoes are tender and glazed.

Warm the bourbon over low heat, 20 seconds. Ignite and drizzle, flaming, over the sweet potatoes. Makes 8 servings.

* This recipe is named in honor of an old smoothie, Wilson "Bob" Tucker.

As winter approaches and the temperature drops, I enjoy having a tray of baked potatoes, including sweet potatoes, on hand. I like eating sweet potatoes for breakfast. I like them plain with no seasoning or butter. They also make a nice snack.

G Wiv wrote:I wasn't looking for a strong lamb flavor, these particular chops had no flavor, think blank slate in lamb chop form, until I took cooked them to medium.

I've been on a year long run of bad lamb luck. Most of the domestic product I've tried has been bland. I have found the lamb from New Zealand and Iceland to be excellent, though. Last week Whole Foods had Icelandic lamb that was very good. I bought a shoulder and made a ragu with it that turned out just about perfect. I'm not sure what we're feeding our slinks stateside (Cheerios, maybe?), but they're growing up to be the New White Meat.

Slaton's, Slatona's tm, what's the name of this place??? And a link to their on-line menu would be helpful too.Thanks!

grant wrote:Slaton's, Slatona's tm, what's the name of this place??? And a link to their on-line menu would be helpful too.Thanks!

Your wish is my command, though the magic of GOOGLE: http://www.diningattwelve.com/pdf/Slatons_Dinner_Menu.pdf

As I pointed out, this menu bears little or no resemblance to the one currently being used in the restaurant.

On my new, wacky allergy diet sweet potato is one of the few carbs I am still allowed (all the happy glutens are verboten for now...I'm going crazy). Since butter is not on my allowed list, I have taken to eating them strictly for nutrition...not very pleasurable. I simply nuke 'em and squeeze them out of the skin...like a banana (nb I only use "mini" sweet potatoes) and think about all the other things I would rather be eating. Don't get me wrong, I love sweet potatoes, but I would love them more with butter.

I will be making them for thankgiving, but I will not be following this method. I'll be doing the slow sticky roast. mmmm.

Just got back from Wine Bin Cafe (the downscale sister of Bin 36). Absolutely magnificent.

Queijo, they had 21 cheeses available -- breathtaking.

Will post about soon.

Hammond

Queijo wrote:On my new, wacky allergy diet sweet potato is one of the few carbs I am still allowed (all the happy glutens are verboten for now...I'm going crazy). Since butter is not on my allowed list, I have taken to eating them strictly for nutrition...not very pleasurable. I simply nuke 'em and squeeze them out of the skin...like a banana (nb I only use "mini" sweet potatoes) and think about all the other things I would rather be eating. Don't get me wrong, I love sweet potatoes, but I would love them more with butter.

This sounds like a way to start not loving them fast. Are all fats forbidden, or just butter?

If you can have some fats, the solution might be sweet-potato fries. If no fats are allowed, slice them up as for fries, shake some with seasoning and bake as oven fries -- faster than baking them whole, and you get the caramelization of the sugars which adds to the flavor.

good ideas...very good.

But I can't do fried - shallow, deep, whatever - just a wee bit of olive oil after cooking for flavor. But there is something o so pleasing about squeezing them out of their skins. I don't quite know what it is. And actually, this hasn't changed the way I think about them. If anything, I love them more, knowing they still taste pretty good completely unadulterated.

Roasted sweet potatoes, such as those thrown to the side of a campfire, are fabulous. At home I make a speed version by using the food accelerator on at approx 30% for 5, 6, 7 mins (depending on the size; flip halfway through) and finishing in the (toaster) oven to get some charring and caramelization. No sugar needed, no butter required - just a hint of salt.

Also inspired by a recent dinner, I made some sweet miso paste which I intend to smear on slices of steamed (thanks GWiv) sweet potato and stick under the broiler for a couple of mins.

Ah! What you refer to above is dengaku...

mmm -- one of my favorite Japanese treats. Sounds great. Stupidly, the last time I went to Mitsuwa, I bought a totally gourmet miso with bits of whole grain in it, which is forbidden to me right now. Can't tell you how many times I've opened the fridge wanting to make myself some of that miso for dengaku.

Apparently the already made dengaku sauce can be purchased in tubes...but it is so easy to make, why bother?

My wife and I have been to Slatons in Oak Park several times since the the new owners took over sometime in June. I found, on every occasion, the experience to be a great one! The menu has changed, more seasonal, as our server pointed out, and I think, as well as our guests joining us on our last visit, the food was EXCELLENT! The service was friendly and attentive, and the atmosphere was very pleasing!
Next time you go, and I do suggest you try again, you may want to try the Pork tenderloin or the Salmon my wife ordered....The Best!

Dr. David M.

Yikes! ... or perhaps it is for the best...

From their website...

To all our valued clients and customers:

Michael Jenkins, Tim Kuck and Michael Montes announce the closing of our venture in Oak Park, Slaton's Supper Club. We made this very difficult decision after being approached by the developers of an approved new two-block condominium project that would have greatly affected our building and business plan over the next three years.

We would like to thank everyone for their support of Slaton's over the past year and, although we will miss all our old and new friends, we hope you will stay tuned as we move on to some exciting new ventures with our existing business. Twelve and the Catering Business will continue to expand into a new and exciting concept over the next few months.

Thank you, we look forward to seeing you all and working with you in the future.

Panther in the Den wrote:Yikes! ... or perhaps it is for the best...

From their website...

To all our valued clients and customers:

Michael Jenkins, Tim Kuck and Michael Montes announce the closing of our venture in Oak Park, Slaton's Supper Club. We made this very difficult decision after being approached by the developers of an approved new two-block condominium project that would have greatly affected our building and business plan over the next three years.

We would like to thank everyone for their support of Slaton's over the past year and, although we will miss all our old and new friends, we hope you will stay tuned as we move on to some exciting new ventures with our existing business. Twelve and the Catering Business will continue to expand into a new and exciting concept over the next few months.

Thank you, we look forward to seeing you all and working with you in the future.

Yes, I'm suspicious. Slaton's was Oak Park's first $10K contributor to the Gay Games, which open in Oak Park next weekend...and they close now, before they benefit from all that good will? Sounds odd to me...but I'm not sorry to see them go.

Hammond

David Hammond wrote:

Panther in the Den wrote:Yikes! ... or perhaps it is for the best...

From their website...

To all our valued clients and customers:

Michael Jenkins, Tim Kuck and Michael Montes announce the closing of our venture in Oak Park, Slaton's Supper Club. We made this very difficult decision after being approached by the developers of an approved new two-block condominium project that would have greatly affected our building and business plan over the next three years.

We would like to thank everyone for their support of Slaton's over the past year and, although we will miss all our old and new friends, we hope you will stay tuned as we move on to some exciting new ventures with our existing business. Twelve and the Catering Business will continue to expand into a new and exciting concept over the next few months.

Thank you, we look forward to seeing you all and working with you in the future.

Yes, I'm suspicious. Slaton's was Oak Park's first $10K contributor to the Gay Games, which opens in Oak Park next weekend...and they close now, before they benefit from all that good will? Sounds odd to me...but I'm not sorry to see them go.

Hammond

Actually I do know the development is going in. Thyme and Honey is in the process of moving to part the bank building on the NE corner of Madison and Des Plaines in Forest Park. Val's Halla is moving to 239 W Harrison St.

I just read that they closed about a month ago.

Panther in the Den wrote:

David Hammond wrote:

Panther in the Den wrote:Yikes! ... or perhaps it is for the best...

From their website...

To all our valued clients and customers:

Michael Jenkins, Tim Kuck and Michael Montes announce the closing of our venture in Oak Park, Slaton's Supper Club. We made this very difficult decision after being approached by the developers of an approved new two-block condominium project that would have greatly affected our building and business plan over the next three years.

We would like to thank everyone for their support of Slaton's over the past year and, although we will miss all our old and new friends, we hope you will stay tuned as we move on to some exciting new ventures with our existing business. Twelve and the Catering Business will continue to expand into a new and exciting concept over the next few months.

Thank you, we look forward to seeing you all and working with you in the future.

Yes, I'm suspicious. Slaton's was Oak Park's first $10K contributor to the Gay Games, which opens in Oak Park next weekend...and they close now, before they benefit from all that good will? Sounds odd to me...but I'm not sorry to see them go.

Hammond

Actually I do know the development is going in. Thyme and Honey is in the process of moving to part the bank building on the NE corner of Madison and Des Plaines in Forest Park. Val's Halla is moving to 239 W Harrison St.

I just read that they closed about a month ago.

Oh, I have no doubt that the block is changing -- I just find it odd that Slaton's felt they had to move because of the impending increase in population density -- which I know many local restaurants feel is a good thing.

My suspicion is that they're moving because they dished up over-priced food that was mediocre even by Oak Park standards...and the existing population just didn't feel like sucking it up.

Hammond

A restaurant called Maya is opening in this space.

I guess it wasn't reallly the condos that caused Slaton's to close after all.

Panther in the Den wrote:A restaurant called Maya is opening in this space.

I guess it wasn't reallly the condos that caused Slaton's to close after all.

I was always dubious about that claim, though I do think plans regarding that whole block may have changed over the past six months (I suspect planned construction was put on hold, but I'm not sure).

any of you ladies and gents ever do sweet potatos fried, as in chips or fries?

MBK wrote:any of you ladies and gents ever do sweet potatos fried, as in chips or fries?

Yes, I've done them both ways. Usually end up with somewhat "soggier" spuds than desired.

Did you mean to post this question in this thread?

This is the closest thing LTH has to a dedicated sweet potato thread, after the long digression up above