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Sweet Willie

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  1. Curious how it was cooked at Custom House, as most Chicago being wet aged lends itself well to over flame prep.
  2. I just added a couple clients in/near Novi. Will have to try these. With the large Middle Eastern immigrant community I'm partial to that cuisine, in/near Novi is La Shish as well as Kabobgy which is in the huge gaudy restaurant that looks like Tony Soprano built it. --
  3. Went for lunch the other day. Associate and I split a couple dishes. Starter consisted of shrimp, squid, and octopus all sauteed with onions, garlic and spices. Quite good. The entree were chicken enchiladas with mole. The mole is very dark with a very heavy flavor, good but different than "lighter" moles I've had. I don't know enough about Mexican cuisine to know if the mole was representative of a Oaxacan mole. I'd like to go back and try some other dishes. --
  4. New Seoul went through a remodel recently, I have yet to stop in to see if they still use charcoal. THEY BETTER !!!!!
  5. Went on a Thursday night to Magnum's Steakhouse, seeing as Magnum’s is in an office building that is far off of Algonquin Rd with not much signage visible, I didn’t expect it to be busy on a weekday night and sure enough it was almost empty. Out of the 17 people in this large restaurant 10 were at the bar. Place was so empty that the busboy seated us, I don't think they had a host(ess), at least they were not on when we showed up. Service was quite good however as it should be for a near empty place. Started out with a ½ dozen oysters and a shrimp cocktail. Oysters were fresh and very good. Sh
  6. Blackbird, the restaurant that throws too many items into the pot, complex does not always make better IMO and last night confirmed my personal belief that Blackbird is too complex for their own good. I had not been for quite a few years. Went last night with my parents as my Mom had wanted to go to Blackbird for awhile. Dined on the following. crispy confit of swan creek farm suckling pig with cavollo nero, shaved chiogga beets, horseradish and banylus vinegar, so good we ordered two, but could have done without the cavollo nero, it did not add but subracted. braised octopus with fresh hummu
  7. Had some good noodle dishes here. The adobo was ok. One of my favorite places in Rosemont area where I just had a group of friends to is Maria's Mexican on Foster a block west of River Road. Foster is about 1/2 mile south of the Rosemont Convention Cetner. I really like the mole here and chilies rellenos with the nod going to the beef stuffing.
  8. I went to school in Mount Vernon, I hope to take a college bud and his wife to dinner in the coming months to Lincoln Cafe, I'll certainly report back.
  9. Went to Candlelite as it came highly recommended. It was ok and better than most thin crusts in Chicago, so I guess it would have to rank pretty high then. Have also been to Vito & Nick's, again better thin crust than what is around but not outstanding. Pizza DOC always undercooks the center of my pizzas so I've never really been a fan. It has been some years and I'm usually one to give a place another try so I'll have to go. I'm looking forward to trying Spacca Napoli. I'm quite tired of the thin v thick which is better discussion, they both are very different animals. For thick I do not
  10. Can one find Ted's on other islands besides Oahu? like Big Island, Maui or Kauai?
  11. thanks for posting pics CaliPoutine, that meat looks amazing. thanks to all who posted pics.
  12. Willie, could you elaborate on this? Behemoth posted more eloquently than I could have. I would also state that the pork comment above I believe to be very true. Most US pork is also pumped to keep up the moisture content as it has become so lean. I’ve found chicken, pork and lamb all taste much different in Europe.
  13. Was fortunate to go with a group of 14 last month, we had plans for another night in late Feb so I tried to make reservations. I was told that ALL reservations have been taken from now until closing. There are certainly some better dishes than others at The Berghoff, but if you are not having a good time while there you must be dead, what a blast!! --
  14. While accounting for ambiance while there, after my travels to Germany, I've always said that if German food was prepared in the US in the same loving way as it is in Germany, there would be a lot more people dining at German restaurants. I remember thinking in almost every German restaurant we went to. WHY CAN’T US RESTAURANTS COOK LIKE THIS?!!?? --
  15. to clarify, was it a charcoal grill? (as I've been to electric or gas/propane establishments as well)
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