karen m

Some may sway you away from my suggestion for Scoozi! I know it's a Lettuce Entertain You Enterprise. The room is lovely and they are great for families with a toddler. A wide varity of menu choices. I have been there with large and small groups, the food is good. Scoozi is not a quiet, uptight place. One big room with half moon lounge tables and long dining room tables in a 2 gradient level area. Look them up on leye.com

So, has anyone besides me written or emailed Mayor Daley encouraging him to somehow nullify the City Council's well intentioned but hugely misplaced concern for poultry? ← No. I have and I know several others who have, as well. =R= ← Well when this proposal was announced months ago there was a way to express opinons with our Alderman. I was on the phone immediately. My Alderman Tom Allen thought the whole ban was insane. This is so embarrassing. Wonder what happenend with the lovely foie gras at Fox and Obel? I have a duck in my fridge. Save the liver!!!

I agree with Ron, Katsu will not disappoint. Dinner only. Open late until midnight. Chef Katsu Imamura specializing premium raw fish and very creative. Specials daily regarding whats flown in. Small area by Chef Station, reservations recommended. As for progression, I am sure they will accommodate. Enjoy

Next year Dining is imperative, got to get out of the neighborhood joints. For winter time. Trio Atelier - Curious with the recent team and menu. Pho Xe Tang - need hot spicy pho Bistro Campage - mussels, frites and ale Spring time. Scylla - creative seafood La Sardine - been twice to Le Bouchon would like to try this sister location Feed - Southern Fried Chicken Summer time. Crofton on Wells - A popular standard - walking distance after work Kevin - Another popular good restaurant - also near work Lula Cafe - great place on a hot summer night. Fall time. Blackbird - been to avec - should have salumi dried by then Wing Hoe - So bored with my neighborhood take out, reviews sound good moto - good chance for a reservations and extra cash by fall. Only been to Bistro Campage and Lula's ... another try is in my neighborhood a new Ecuadorian restaurant La Humita any one been there ?

When he visited Chicago in October he mentioned they had filmed China. Since then he has visited Quebec Canada. I believe it includes a visit to Palmex foie gras farm with Chef Martin Picard from Au Pied de Cochon. Also, some time soon a visit to the Northwest States including Portland and Seattle. I groove on each episode - love the pop culture associations. Tracy and Chris the camera crew rocks. Very gutsy camera work. My question to Tony ..are you taking photographs while travelling and filming abroad for No Reservations? as you had during ACT? Keeping with the 35 or have you gone digital or both? just wondering.

Not sure whats going on at Bhabi's. During this summer I have been there twice and enjoyed it very,very much. My husband loves saag lamb and it is wonderful. We were hesitant to try it again hearing about their expansion, and went yesterday and found it disappointing. The Shami Kabob was room temperture, Veggie Samosa very good but, it was a Samosa. The saag/Palak Gosht was good but not as tasty as the past, and my Aloo Gosht was fair. I have made more tastier Gosht. The Nan had always been our favorite, what a dissapointment. Heavy, tasteless and cold. We should have sent it back. It was very busy even at 6:30p. When we left my table was facing the kitchen and when I look in I saw a cook placing another nan on top of a pile of about 7 nans, and not near a heating element. So just curious what others have experienced lately?

The first episode in Paris, a smart way to introduce the show, introduce himself to a new audience. What better way than to compare what the French can get away with and what us Americans have sacrificed. Tony knows Paris, let him run wild- it's a great introduction. I drink, I play, Let me tell you about the history of the Les Halles markets - not much has changed from Old Paris and New Paris. The show looked, smelled and tasted Paris. Basically it was a refreshing view of the freedom in Paris. If any city in America had to bury thousands of skeletons under the city , do you think that city would have kept the bones still down there? Wandering through the catacombs is eerie and a bit creepy but above all it's cool! Unpasteurized cheese, blood sausage fresh baked bread at 6am. Yummy to me and envious too, but another way to point out the differences. America was once like this, I remember from my Grandparents who immigrated to Chicago in the mid-20's from the Black Forest, here in Chicago the new immigrants from Germany had the bakeries and the butchers. There are stilll a few but things change. Congratulations to Tony and Chris and the crew, thanks for an hour episode and look forward to tomorrows show Iceland.

I remember this thread. I also cannot believe no one mentioned two places very close to where I live. Susie's and Roma's. Actually the Beef Sandwiches are the best thing going for both locations. Susie's has their own gardiniere , with kidney beans and corn. And Roma's is so authentic - basic good Italian Beef. I believe both use Gonnella bread. Give them a try - curious what you all may think. Susie's on Montrose and Keeler. just East of the Kennedy. Looks like a shack, open 24 hours. And Roma's on Cicero just between 6 corners ( Sears ) and Montrose. Across from the IHOP, limited times but worth it.

I am pleased to see this thread. Just today my client asked to to find two restaurants in Ottawa to accommodate 10 for a dinner. They are staying at the Fairmont Chateau Laurier in May. This is very corporate. So would Sante be the most logical? She asked for the 2 most acclaimed restaurants. They are receptive to all cuisine. Prefer fine wine and formal to semi-formal establishment. Thanks

Any members attend? Everyone behave themselves? I can only imagine with todays panel. Looking forward to some warm yummy info, from a chilly gal up north.

I walked by the Illinois Institute of Art-Chicago located on Wabash Ave at lunch time, and on my way home after work today. This is where PBS had the "Cooking under Fire" interviews, next to the Institute's Culinary School. The location was street level with full clear windows, each passing I never saw more than 10 applicants in there. Even the taping room was located off the street where one can see into the video interview process. Suits and whites. Lot's of camera crew. wish them all the best. I'm looking forward to this show.

Set your tivo, vcr and dvd's - Food Network in January will start rebroadcasting A Cooks Tour at 3 am on Wednesdays. May want to check your location time. I have missed three episodes - I am thrilled there is an opportunity for me to have the chance to catch the ones I have missed. I am a very happy girl.

I have always had a nice meatloaf using a combination of both pork and beef. Bread ( day old ) soaked in milk. I also add applesauce. The applesauce adds a nice sweetness with moisture. Once I had corn tortillas I dried and ground, used that instead of bread crumbs. This meatloaf I used jalapeno peppers and a little cumin and coriander. Turned out quite tasty.

YEAH, Thanks Ron !!!! Just 5 blocks from my parents , my old neighborhood COOL!!! There is a Thuringer with my name on it. Mmmmmmm

Busboy thanks so much for your photos, and the link to UKTV food video. I have the Fergus Henderson's book Nose to Tail. I met him in Chicago and have made a few items but not - the crispy pigs tails. Seeing Fergus make them and your photos I just might have to make a batch - maybe for the holidays. Bonus video of Tony - too, ..... but who is the guy making the pears?

Meez and Wooden Spoons I have made several recipes from Anthony's Les Halles cookbook. All were very delightful to eat but...,the process was just as much satisfying. I love to read recipes and not really knowing french I had to read completely the ingredients and directions to realize oh yes this is a braised lamb stew. Here's what I love.... Meez! ok I try to make 5 dinners a week from scratch after I come home from work and just go at it - so what's a little bit of chaos? I should know better, everything in place , even a brief stint in culinary school taught me mise en place but, over the years bad habits sink in again. Bourdain's relentless reminder to get it together FIRST has got me back prepping prior to just jumping in. Less mess and better on time finishing. Thanks Another love,.... wooden spoons! Most utensils in his equipment list- is wood. I love my wooden utensils I collect them in my travels, and to see cooks on T.V using a rubber spatula or a metal utensil scraping a pan I cringe. I have even seen Anthony on the Today show with his wooden spoon. There is something nice about having wood in your hand. (oops you know what I mean). I just want to say thanks T.