Brulee astray

Just went to have dinner at the Gateway for the first time in quite a while - and my favorite dish, the creme brulee, is off the menu! They have replaced the dessert menu with what sounds suspiciously like SYSCO freezer-stuff: key lime pie and flourless chocolate cake.

That being said, I tried the fried cod on the recommendation of another poster, and it was excellent; better even than at Celtic Knot - and I can't possibly imagine doing all-you-can-eat night; I ate three of the four pieces and admitted defeat. I also liked the "greek feta" fries; very good homemade fries covered with cheese; simple but tasty.

However, the waitress said that they are still under the same management, and have simplified the menu - so please, if you are headed to North Rogers Park, eat at Gateway and request your old favorites to be returned to the menu. Help me lobby for both the cold dandelion greens in olive oil AND the brulee!

For those not familiar with Gateway:

Gateway Restaurant and Lounge
7545 N. Clark St.
(773) 262-5767

Best,
Michael

Mhays wrote:Help me lobby for both the cold dandelion greens in olive oil...

Oh man...I've never had the dandelion greens at Gateway (I know I've been there, but can't remember what I had...) but I am happy to truck up there and lobby for them! I seriously think my middle name should be "greens"--and dandelion greens are some of the best there are!

I still wish they went by their old name ... "My Place For question mark."

Although I haven't made the four-block trip to look for myself, apparently the Gateway has closed to make way for a new restaurant, "Amphora Mediterranean Cuisine & Bar " There's a Craig's List posting that they're hiring "for all positions" (including chefs!) for the "spring opening"

I drove by recently and noticed it was dark. I hadn't gone to Gateway much. Once, really. But I liked it and was glad it was there. Unfortunately, being glad something is there doesn't help unless I'm physically there spending money...

-The GP

Kenny's post about Paris reminded me of this thread...we went to Amphora for what turned out to be a forgettable meal, and instead of the loveliness you see in Kenny's photo, we had something that clearly had all the same ingredients...but was somehow wrong. I think it was that the brulee hadn't been properly chilled prior to caramelization, which made it not only warmish, but also goopy.