kreplach bigger than your head
kreplach bigger than your head
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kreplach bigger than your head
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Post #1 - February 22nd, 2005, 4:44 pmwell not exactly but close . . . I had a bowl of kreplach soup at What's Cooking! in the strip mall there at Lincoln and Kimball (by the Borders and Famous Footwear). I'd never been before (and never heard about it or read about it) but the sign in the window said it had homemade matzoh, kreplach and chicken noodle soup. It was either that or Panera or the Country Buffet, so I headed in to try some soup.
The broth was light, not too oily and not too salty. The kreplach nearly took up the entire bowl. I am used to the kreplach at Manny's more dumpling sized. So some of the first bites were all dough but then it was a ton of ground meat. Anyhow, I thoroughly enjoyed my soup and was so sated that when my lunch special of meatloaf with mashed potatoes and gravy came, I was too full to do more than pick at it. It was okay, the gravy was standard brown, salty and the meatloaf was pretty dense (but at least not dry) but the mashed potatoes were the real deal, with lumps and all.
The place reminded of Ada's but with a much older clientelle, I'd say the average diner was around 72. My waitress had a real beehive and was probably 60 something, she was a pro, I swear she had 12 tables and was keeping everyone happy. When my eyes got very large when she set the meatloaf in front of me she said,"Don't you worry dear, I'll bring you a box to take the rest home." And the box returned with a smile in less than 5 minutes.
I often find myself on the NW side for work so it was nice to know there's a place to go for decent soup. That day they also had three soups of the day: split pea, mushroom barley and borscht.
Has anyone eaten there beyond the soup? Anyone had their corned beef or pastrami?
bjt
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Post #2 - February 22nd, 2005, 5:01 pmI've been eating at "What's Cooking?" since before I could say "What's Cooking?". One of the waitresses will be at my wedding (she became a close friend of my grandparents after so many years of regular dining there). Before the Lincoln Village remodeling, they were in a much larger spot further down the mall.
Personally, I am not a big fan of their kreplach, matzoh balls, or soups in general. The prevaling feeling is always "mushy", and that doesn't work for me. The mushroom barley is not too bad, and I sometimes order it as a tribute to my departed grandfather who would walk over hot coals for a bowl.
When I'm there, I usually order a lox plate. The lox is always fresh, decent quality nova, and I'm never disappointed.
Best,
Michael / EC
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Post #3 - February 22nd, 2005, 11:02 pmYeah, What's Cookinn is like Omega, but Jewish. Big menu, not much to write home about.
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Post #4 - February 22nd, 2005, 11:54 pmHi,
In Deerfield, there is a Greek (leaning toward Jewish) family style restaurant, which I believe is related to the same one you're referring to in Chicago.
Last year, on another board, I did write up George's Spinach CrepesCathy2 of February 27, 2004 wrote:(Caveat: I had this beautifully written post, which disappeared in internet ether this morning when I tried to post. I have not been able to replicate its' exquisite rhythm. Alas, this is a drier rendition than the one I wrote quickly for chuckles)
Ash Wednesday is the annual kick off to 40 days of deprivation from Coke (carbonated soda), Cookies and Candy ... note I did not include Cake in my trilogy. In years past, I have used this period to kick habits or at least minimize their presence in my life style. It is also interesting to learn if I have the discipline to pull it off, especially when the family youth do their best to sabotage!
Wednesday evening friends and I decided to haunt George's What's Cooking for an after meeting dinner. I am familiar enough with George's to rarely bother to read the menu as I have found a small collection of foods I like. However, on a meatless day like Ash Wednesday I am forced to read the menu with a fresh eye. After scanning the menu, I found two candidates: Spinach crepes with hollandaise sauce or a grilled tilapia sandwich. As I am dickering in my mind over which to select, I find myself the last to order and impulsively go with the spinach crepes with extra hollandaise sauce on the side.
In my minds eye, the spinach crepes I envision are simple crepes with a Stouffer Spinach Souffle type filling and some insipid commercial hollandaise sauce sparingly applied. I am really preparing myself for a grump fest over an ill-chosen selection from an untested section of the menu.
My imagination may be vivid and thankfully wrong, as my meal was really terrific. These crepes were no plain Jane's; they were a trilogy of freshly made, slightly sweet, eggy batter with chopped fresh spinach in the body of the crepes themselves. Clearly cooked in butter with some areas a pleasant crispness and others a tender softness. Inside was a whisper of cheddar cheese to give it body. The Hollandaise sauce was freshly made and generously offered. I really did not need the side boat of Hollandaise sauce, though I used most of it. By the end of the meal, you could see small droplets of butter separating out from the egg base in the Hollandaise sauce. What a wonderful way to go meatless.
This urban bit of Chowhounding was simply looking at a regular stop from a new angle. Pushing yourself beyond the tried and true.
George's Whats Cooking?
350 South Waukegan Road
Deerfield, IL 60015
847-412-9360Cathy2
"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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Post #5 - February 23rd, 2005, 6:33 amCathy2 wrote:Hi,
In Deerfield, there is a Greek (leaning toward Jewish) family style restaurant, which I believe is related to the same one you're referring to in Chicago.
This branch of What's Cooking is located nearly across the street from Max & Bennie's, one of my current favorite Chicago deli's. Instead of What's Cooking? I would ask Why Bother? (when a great deli is right across the street).Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #6 - February 23rd, 2005, 9:12 amBeen to What's cooking , food is mediocre at best. Max and Benny's is decent, but overpriced in my opinion. Manny's need to move to the suburbs!!
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Post #7 - February 23rd, 2005, 10:00 amWell, it's too bad to hear that What's Cooking's cooking isn't really cooking, but I guess I'd still rather sit in a rose-colored booth at What's Cooking enjoying a humble bowl of kreplach soup than sit in a cookie cutter Panera where the soup was made at a commissary out in Des Plaines or some other suburb. It's funny, is this some kind of twisted reverse food snobbism? Willing to sacrifice overall quality for ambience and supporting a seemingly family-owned joint? Interesting. Thank god I'm no food critic. Anyhow, thanks for the input.
bjt
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Post #8 - February 23rd, 2005, 10:13 ambjt wrote:Well, it's too bad to hear that What's Cooking's cooking isn't really cooking, but I guess I'd still rather sit in a rose-colored booth at What's Cooking enjoying a humble bowl of kreplach soup than sit in a cookie cutter Panera where the soup was made at a commissary out in Des Plaines or some other suburb. It's funny, is this some kind of twisted reverse food snobbism? Willing to sacrifice overall quality for ambience and supporting a seemingly family-owned joint? Interesting. Thank god I'm no food critic. Anyhow, thanks for the input.
bjt
Hopefully, the prevailing ethos is that good food, good service, good value, etc. are respected regardless of the ownership of the restaurant. There are some locally owned places that phone it in, and there are some chains, say Smith and Wollensky, that are outstanding. I know am like most people in having a presumtion of local over chain, but in legalese, it is a rebutable presumtion.
OK, to change the subject, in that same area are some other fine chow choices. For instance, there is Lincoln Noodle at 5862 N. Lincoln, So Dong Tofu House at 3307 W. Bryn Mawr and Myron and Phil's at 3900 W. Devon (I am sure others can pip in on places in this hood)
We once almost at at that Chinese buffet in the mall. There was a lot of stuff on it that looked OK (or a bit better than OK). I think Wiv has also confessed to eating at that buffet.
Rob
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Post #9 - February 23rd, 2005, 6:22 pmSteve Z asks:
This branch of What's Cooking is located nearly across the street from Max & Bennie's, one of my current favorite Chicago deli's. Instead of What's Cooking? I would ask Why Bother? (when a great deli is right across the street).
Here are reasons why we usually go to What's Cooking rather than Max & Benny's.
1) M&B is good, but I didn't find that much difference between M&B and What's Cooking. 2) Long waits at M&B, while What's Cooking is big enough to handle the crowd. 3) Service is better at What's Cooking. 4) M&B is about 20% more expensive. 5) Often we have non-deli food (among other things I like the Greek-style whitefish at What's Cooking) so there's no point in paying more for the hassle at M&B.
Different stroke for different folks.Where there’s smoke, there may be salmon.
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Post #10 - February 25th, 2005, 2:33 pmwow i love kreplach! i remember my grandmother making it for me as a child and i basically haven't had it since. except for some kosher frozen brand that was good enough to eat, but i hardly even call it kreplach.
at the time i was buying the frozen kind i was dating a non-jewish girl and she used to call them/pronounce them (from readin the box) KERPLOX.
as in 'Attention Whore, do you mind if I have a few of your kerplox?'...lol
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Post #11 - February 25th, 2005, 2:43 pmMy favorite kreplach soup these days is either at Max & Bennie's or Barnum & Bagel in Skokie, with the nod going to B&B whenever possible.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #12 - February 25th, 2005, 3:38 pmstevez wrote:My favorite kreplach soup these days is either at Max & Bennie's or Barnum & Bagel in Skokie, with the nod going to B&B whenever possible.
barnum and bagle also has a good barley soup.
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Post #13 - February 25th, 2005, 4:01 pmstevez wrote:My favorite kreplach soup these days is either at Max & Bennie's or Barnum & Bagel in Skokie, with the nod going to B&B whenever possible.
My grandmother who, in my humble opinion, makes the finest kreplach on the planet, will only eat B&B kreplach if she's not eating her own. This is not to say that she doesn't complain about them, but she does consider them to be the finest of the deli variety. I tend to agree, they are good. I have also heard Chalfin's deli has good ones, but they've never had them when I've been there.
Best,
Michael / EC
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Post #14 - February 25th, 2005, 4:13 pmeatchicago wrote:My grandmother who, in my humble opinion, makes the finest kreplach on the planet, will only eat B&B kreplach if she's not eating her own. This is not to say that she doesn't complain about them,
Michael,
Sounds like my kind of grandmother!
Enjoy,
Gary
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Post #15 - February 25th, 2005, 5:25 pmG Wiv wrote:Sounds like my kind of grandmother!
You really should hear her. Her general complaint about restaurant kreplach is two-fold:
1) They're way too dough-y.
2) The meat has no flavor.
She'll sit there at B&B and eat the kreplach and complain that it's too doughy.
"Grandma, why did you order it?" I'll say.
"Because I like it," she says.
"Then why are you complaining about it, you know it's always a little too doughy?" I ask.
"Because it's not right."
I guess when I sit down and think about it, there are quite a few things out there that I enjoy that aren't made quite right, but this conversation always amuses me. We've had it a million times.
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Post #16 - December 30th, 2005, 8:35 pmI latched onto this thread from the title only after a search.
I like the grandma talk, because grandma just made up 64 kreplach for the five of us. Its a holiday tradition.
Well other's ate light, but I didnt. I polished off 22 of them dumpling devils, and have 10 more in the fridge for a snack.
But I'm glad the meal (and the tradition) got me to search the term here, for I need to have this soup more than annually.
I'll need to try a few of these places in this thread.
Thanks!Bill-Aurora
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Post #17 - December 30th, 2005, 10:48 pmWillkat98 wrote:I like the grandma talk, because grandma just made up 64 kreplach for the five of us. Its a holiday tradition.
Sounds like a darn fine tradition. I'm not sure if you've seen this thread, but you might find it interesting.
Best,
Michael
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Post #18 - December 31st, 2005, 3:24 amVital Information wrote:We once almost at at that Chinese buffet in the mall. There was a lot of stuff on it that looked OK (or a bit better than OK). I think Wiv has also confessed to eating at that buffet.
Rob,
I confess, I have eaten at the Chinese Buffet (Hong Kong Buffet) in question. Far as Chinese buffets go, it's one of the better ones in the area, which is not unlike being the tallest mountain in Kansas. I have only been a few times, and the main reason I have gone back is the vat of decent chili oil in the salad dressing set-ups. Even mediocre dumplings taste pretty good with a dose of chili oil.
The chili oil is not well marked, and I'm guessing there is the occasional mix up where some hapless shlub thinks they are getting mild chili flavored salad dressing only to be blasted with full strength chili oil.
There is a Chinese buffet on the Northwest corner of Addison and Elston, which ReneG has mentioned. I ate there once 4-5 years ago and nothing, not even chili oil, could make be go back again.
My particular memory of the Addison/Elston buffet is a low grade hot dog wrapped in wonton skin, deep fried and cut into thirds for the buffet troughs. Actually, maybe I would go back, if for nothing more than to take a picture of a giant warming pan filled with wonton wrapped, deep fried correctional facility grade hot dogs.
BJT, In that specific neighborhood, What's Cooking is just fine, if you are in the mood, other choices are Great Bejing for the lunch specials, an ok version of Korean style chicken wings, good cha chiang mein, though Great Sea does both dishes better, and just West on Devon both Elephant Thai and Edgebrook Diner are two of my favorites.
Enjoy,
Gary
Hong Kong Buffet
(773) 649-0888
6249 N McCormick Rd
Chicago, IL 60659
Edgebrook Coffee Shop and Diner
6322 N Central Ave
Chicago, IL 60646
773-792-1433
Elephant Thai
5348 W Devon
Chicago, IL
773-467-1168
Great Sea Chinese Restaurant
3254 W Lawrence Ave
Chicago, IL 60625
773-478-9129
Great Beijing
6717 N. Lincoln Ave
Lincolnwood, Il
847-673-5588
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Post #19 - December 31st, 2005, 9:00 amI like the kreplach soup at The Bagel.
Looks like a Max and Benny's is going in next to the AMC River East 21 movie theater on Illinois.
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Post #20 - December 31st, 2005, 7:27 pmFor Kreplachs stop at Kaufmann's in Skokie.From the freezer case toward your back "as you're struggling" with over-zealous old women and men, you'll find them. They have frozen broth and Matzoh balls too. Don't forget a pound of corned beef "not the lean", a New pickle, and a dozen onion rolls from their bakery.BTW the Kreplachs look a little funky from the freezer case but they're just fine.
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Post #21 - December 31st, 2005, 8:58 pmThanks for the new suggestions,
and a great link eatchicago
The other tradition (wrong thread, I know) was 3 pounds of corn beef from Shapiro's the inlaws brought up from Indy. I know I've seen that mentioned here before
Bill-Aurora
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Post #22 - January 25th, 2006, 4:15 am
Fried kreplach at What's Cooking
Himself: "It's like potstickers gone wrong!"
What's Cooking Restaurant
773/583-3050
Lincoln Village
6181 N. Lincoln Ave.
Chicago
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Post #23 - January 25th, 2006, 6:53 amMy default answer for kreplach soup in the city (as well as matzo ball soup) is The Bagel. It's almost too obvious. You think a place called "The Bagel" and located on Broadway in Chicago (and which has, what's more, committed the "crime" of having an outpost in Old Orchard Shopping Mall in Skokie) can't really be the best. But in fact, to my taste, it really is.
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Post #24 - January 25th, 2006, 11:09 amFor the past 2 1/2 years, since moving into the adjoining neighborhood, I've been eating at What's Cooking! once or twice a week. Friends and neighbors frequent the place (some daily) and I tag along. Most of the time, I have the 1/2 sandwich + soup combination but on occassion I'll have an entire dinner (there's a good cornish hen special every Sunday).
I've enjoyed the smoked chub plate, also.
It's a very popular restaurant and I think that's a testament to its being well-managed, having an accomodating staff and serving large amounts of reasonably good good in larger than typical portions.
I haven't tried the kreplah, opting, instead, for the matzoh balls w/chicken broth. However, after a long battle with frozen matzoh balls not being adequately thawed/cooked, I don't order that soup there any more. I like the chicken broth. I'll give the kreplah a try during an upcoming visit. though.
The restaurant has a large menu, with something included for just about anyone.
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Post #25 - January 27th, 2006, 6:59 ambjt wrote:well not exactly but close . . . I had a bowl of kreplach soup at What's Cooking!
BJT,
Stopped at What's Cooking on Lincoln for a blow of matzo ball soup yesterday, thought it good, matzo balls were good size, about major league hard ball size, and light(ish) with just a hint of density dead center. No problem with frozen middle which Bill has experienced.
Nor really in a position to comment on taste as my mouth was still slightly Novocained up from the dentist, but there had been a major change to the physical layout, much to the better I might add. The new interior seems to have worked wonders, everyone, customers, waitresses, support staff, seemed happier, the pace was quicker and it was much busier than I remembered. Even the food looked better.
I'll be back to try the kreplach, both soup and LAZ's potsticker's gone wrong. Any other suggestions aside from EatChicago's lox platter and Bill's Cornish hen and smoked chubs?
Enjoy,
Gary
What's Cooking Restaurant
773/583-3050
Lincoln Village
6181 N. Lincoln Ave.
Chicago, IL
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Post #26 - January 31st, 2006, 6:32 pmbjt wrote:well not exactly but close . . .
BJT,
Not as big as my head, but pretty big none the less.
What's Cooking Chicken Soup with Matzoth Ball and Kreplach.
Enjoy,
Gary
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Post #27 - February 1st, 2006, 5:11 amG Wiv wrote:I'll be back to try the kreplach, both soup and LAZ's potsticker's gone wrong.
Gary, that wasn't exactly a recommendation. They were heavy, oily and liverish. We didn't finish them. I think they were a Tuesday special.
I also had another Tuesday item, the mushroom barley soup, which is nice, though I'd like it better with a beef base (theirs is chicken). The braised lamb shank, another special was quite savory. All the soups are housemade. The sandwiches are properly overstuffed, too. They use Vienna Beef products, which are reliable, though not stellar.
Lamb shank
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Post #28 - February 1st, 2006, 9:37 pmI stopped by What's Cooking? tonight for a bowl of soup, with a friend. How could I pass on the kreplach? My friend had the lentel soup special and I had the krephach. I can't remember eating krephach before so I have nothing to compare to. However, I was pleasantly surprised by the flavor of the meat, and the rest of the krephach.
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Post #29 - February 10th, 2006, 11:57 pmI was at What's Cooking? last Tuesday night with a friend, and ordered the chicken consome with kreplach - the big bowl. The waitress arrived, a bit late, with the bowl containing two huge kreplach (lots of dough). I woofed down the bowl's contents and then asked one of the owners what the meat filling was. She told me: "Brisket." So, that answers that. Nicely seasoned it was. Now that I've "discovered" the kreplach, neighbors of mine are talking about an excursion, somewhere, for a fried version (the krephach, that is . . . not the bowl of soup!). Oh, my friend had the mushroom barley soup, and raved about it.
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Post #30 - May 5th, 2006, 7:29 pmriddlemay wrote:My default answer for kreplach soup in the city (as well as matzo ball soup) is The Bagel. It's almost too obvious. You think a place called "The Bagel" and located on Broadway in Chicago (and which has, what's more, committed the "crime" of having an outpost in Old Orchard Shopping Mall in Skokie) can't really be the best. But in fact, to my taste, it really is.
I had the matzo ball soup at The Bagel once after I was liberated from jury duty this afternoon. (The much-improved juror movie says that the purpose of the jury is to decide cases, but you and I know that the real purpose of the jury is to sit in the jury assembly room so that the lawyers will settle the case). The matzo ball was a little bland, but helped by a dash of pepper, and the broth was excellent. I'd have it again any time. I loved the feel of the place. Excellent people watching. The four generations of good looking women coming in as I left, the man with the grey ponytail on one side of me complaining to his companion that he could only apologize so much, the well-coifed and neatly dressed elderly ladies across the aisle who pulled out a tip card and a magnifying glass to calculate their tip ($3.60), even the woman on the other side giving herself an insulin shot before she started eating. And the half-sour pickle? Perfect.
The corned beef, on the other hand
. Why, oh why, do people not only serve lean corned beef but actually brag about it? I suppose the ladies who lunch after shopping at Nordstroms and Bloomingdales favor the lean, but it sure left me yearning for
Jake's. What a waste.
