ronnie_suburban

It looked absolutely amazing...definitely my kind of "healthy" food =R=

LOL! Even though you're pretty right about the Check, Please dynamic, chefg wrote that post almost a year ago. I don't think they'll be back to Trio this season but I certainly don't know that for sure. =R=

Looking forward to your report...not as much as trying PGC myself, but almost as much =R=

As others have mentioned, this is fairly common in WI and at least a few steak houses (e.g. Ruth's Chris) put butter on steaks as well. I've never really thought that it makes much of a discernable difference on the burgers but herb butter on a steak definitely does. But the Kosher issue isn't in play for me. In fact, IMO, the only thing wrong with cheeseburger is that doesn't come, by default, with bacon as well. =R=

According to the linked blurb, both their Lombard and Rolling Meadows locations will remain open. As for the vacant space, Dish quotes Tim Borden, Magnum’s VP of corporate development: "'We are looking at 2005 to get something new in that space.'” =R=

I am now the proud owner of Anthony Bourdain's Les Halles Cookbook, so add one more to the total. =R=

Check, Please is back! Finally, the new season has indeed begun. There is a great, new episode airing this week featuring the following restaurants: Moto 945 W Fulton Market Chicago, IL 312 491-0058 Ristorante Agostino 2817 N Harlem Chicago, IL 773 745-6464 Healthy Food Lithuanian 3236 S Halsted Chicago, IL 312 326-2724 It was also nice to see the launch of a new feature, Singh About Wine in which the show's host, master sommelier Alpana Singh of Everest provides wine tips. =R=

Chicago Magazine's Dish reports this week that Magnum's has closed. Based on my experience there, which I described upthread, it comes as no surprise. The place was an absolute ghost town when I was there back in May. Damn! I should have taken Magnum's in the Restaurant Death Pool. =R=

The Le Francais story was updated by Dish this week. Seems Banchet, who is still in the picture as a consultant, will choose the new chef and the Brothers L. have agreed to stay on, for an interim period. As for the quality of criticism in Chicago Magazine, I find it to be excellent and measured most of the time but also a bit too "safe" at times too. At the high end, I agree that things don't tend to change very much. These "best/finest" issues tend to have a lot of the same names on them year in, year out. Is that a function of the magazine or our dining scene? I imagine opinions run in all directions in that discussion. But, I've been lead to some great places over the years via Chicago Magazine's "Best New Restaurants" issues so I appreciate the information they deliver. They also report most excellently on the news of the Chicagoland dining scene. Still, I wish there were more...more info about food shopping, more info about street food, more info about the "neighborhood" joints that we all hit on a regular basis. Frankly, I wish Chicago Magazine were just about food. As for the specific status of Le Francais, its winding story reflects a truism I heard a long time ago (can't remember where) that American's "love their brands." As budrichard posted upthread, their seems to be an irrational zeal permanently attached to this restaurant because of what it once was. Perhaps it will be great again, but it will be the same place in name only, regardless of its quality. Its inclusion on this most recent list makes some sense to me because reviews had been stellar since the Brothers L. had arrived. =R=

VERY greasy. One might even say "greazy" In fact, I recall it being about the "heaviest" fried chicken I've ever had. But, if that's what the mood dictates... I'm sure there's better out there, but I'm not the right person to ask. =R=

OMG! THAT'S IT! Too ph*cking phunny =R= new christy minstrels, inc.

LOL! I've never been there but remember a kinda-creepy tv commercial for the place that used to run on the local stations--especially WGN. They featured some guy, who was supposedly a celeb. touting the place. What a mystery that joint it is/was. =R=

There's a great piece about Harold's at Holly Moore's web site... Harold's Chicken Shack at Hollyeats.com As for possible north side venues for good fried chicken, I've always enjoyed Chicken Shack in Evanston, althought it's been a few years. Again, a great photo essay at Hollyeats.com... Evanston Chicken Shack at Hollyeats.com =R=

Thanks for the link, George. Wow! A very nice review by Phil Vettel... =R=

LMAO You should have walked in backwards holding a cup of coffee! =R=

Ok, I've checked the menu and the dish is described as having spanish rice. Again, it very well could have been orzo but we didn't want to miss the start of the Bourdain event, so we basically wolfed it and fled next door to Blackbird without examining the dish very closely. In these cases, I generally defer to the menu and that's why I take them with me whenever possible. Meanwhile, my wife and I are simply drooling as we're reading the Avec menu now. I really can't wait to get back there and give it a serious sampling. kivligan, are you associated with the restaurant? =R=

LOL! Bottom line is that it was delicious--and it certainly looked like orzo. I'll check my copy of the menu when I get home. It was after 2 am (and a few cocktails) when I originally posted that, so all bets are off =R=

Maybe so, but I took that text, verbatim, off their menu (although I may have erred, don't have it with me). I guess it (or I) needs a bit of updating =R=

*drool* =R=

As Fifi said, with the good stuff, overkill is not an issue On the ale issue, I'm not sure that it's necessary (onions will produce liquid) but it does add flavor and richness. SN Pale Ale would probably be excellent in this situation. I make "chickeny chicken" without additional liquid but have always used some with brisket. Ymmv =R=

It wasn't the atmosphere I found uncomfortable, it was the furniture Seriously, the bar stools, while beautiful, were extraordinarily uncomfortable. The sides of the stools were closed (made from solid planks) so that you could only hang your feet straight ahead. This required me to either keep my legs very close together (can you say "nutcracker?"...I knew that you could ) or let my feet dangle. But it just wasn't busy enough at the hour we were there to speak about the overall capacity/comfort issues of space. It is relatively small, however. As for communal tables, I'm generally not a fan, but I'm willing to accept a space for what it is and at least give it a shot...assuming that physical comfort issues are not in play. =R=

We checked out Avec before the Tony event on Tuesday night. We sat at the bar and tried those dates which were out of this world--maybe even better than Meson Sabika's take on them. Also had the spicy meatballs with chick peas, rapini and spanish rice...also very good, as were the martinis. My only gripe is that service was somewhat slow. It took nearly a full half hour for the apps to arrive and then we kind of had to "wolf" them as the event was starting. But the restaurant had just opened, so maybe that had something to do with it. I look forward to going back and trying it again. =R=

Wow! Those are some strong words... =R=

Absolutely but I'd add some liquid, like beer or ale to the mix. You don't need much, maybe about 6-8 fluid ounces. I also suggest putting the veggies under the meat but I'm sure on top will work too. Braise covered for 4-5 hours. You can then slice it, return it to the liquid and cook it a while longer. Yum! =R=

October 13, 2004... From today's Chicago Tribune - Good Eating section: The leftovers challenge...Bill Daley explores an important practical aspect of home food preparation--leftovers. Several eGullet members are quoted in the piece. Yum Thai...Bill Daley gives a 3-Forks/4 rating to this Forest Park eatery in his Cheap Eats review. Gaga over Dada--and other arty pizzas...Bill Daley (again!) reviews Pizza Art by Karin Niedermeier, the latest installment in her Funny Food book series. Wine in a box...Bill Daley (does anyone else write for the Tribune? ) reports on the functionality and growing credibility of boxed wines. Defending the pyramid...Janet Helm reports on the ever-evolving and elusive food pyramid. ===== From today's Chicago Sun Times - Food section: Shouldering success...Jae-Ha Kim reports on the difficulties celebrity restaurants encounter in the Chicago market. Crush you takeout desires...to cook or not to cook. Sandy Thorn Clark reports. Just what the doctor ordered...Sandy Thorn Clark reports on the quest for heart-healthy cooking. Pastry school offers a sweet opportunity...Denise I. O'Neal offers details of an upcoming demo session at Chicago's French Pastry School as well as special events and offerings at NoMi and all Wildfire locations. Tastings around town...the upcoming, 2nd Annual Chicago Wine & Food Festival is detailed. Events at Rhapsody, La Vita and Randolph Wine Cellars/Tasting Room are also covered. ===== And last but certainly not least, in this week's installment of Chicago Magazine's Dish...Penny Pollack and Jeff Ruby follow up on their Le Francais scoop with news that original owner and consultant, Jean Banchet, will choose the restaurant's next chef personally. ===== =R= <><><><><> Media Digest Notes... Updates from some Chicago media outlets, which do not 'go to press' on Wednesday mornings, will be edited into each week's post as they become available. For discussion of any stories which are linked here, please feel free to start a new thread or contact the forum host who will be happy to do it for you.