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  • Post #2101 - December 9th, 2009, 8:01 pm
    Post #2101 - December 9th, 2009, 8:01 pm Post #2101 - December 9th, 2009, 8:01 pm
    Ceres Table had customers last night - probably 10-12 tables of customers around 8:30 PM. I live in the neighborhood and I think it just opened on Tuesday for business. Glad to see and hope it is much approved upon the previous spot, Monticchio.

    http://www.urbandaddy.com/chi/food/7966 ... Restaurant
  • Post #2102 - December 10th, 2009, 3:57 pm
    Post #2102 - December 10th, 2009, 3:57 pm Post #2102 - December 10th, 2009, 3:57 pm
    I'd like to announce the opening of The Lucky Monk, on the site of what was the Brass restaurant and brewery in Barrington.
    I work for the consulting group that helped develop the project in conjunction with the family that owned Brass.

    While the name references the monastery brewing tradition, we serve all-American fare. We serve Prime beef burgers with a host of toppings, including applewood-smoked Duroc bacon, Gruyere, and stout-braised onions. We also serve two kinds of chili (red and chicken-poblano), thin-crust pizza, and warm, soft pretzels with 3 sauces, including cheddar-beer fondue. Nearly all the food is made in-house, including the desserts. Our beer list is 34 strong, and we brew 6 of those ourselves. A flight of house brews is on offer, and we have the same brewmaster as Brass, Anthony Carollo.

    The address is 105 Hollywood (in front of the AMC 30 Theatre)
    South Barrington, IL 60010
    tel. 847.898.0500

    I want to welcome all forum members and invite feedback, as we opened on 12/8.
  • Post #2103 - December 10th, 2009, 4:56 pm
    Post #2103 - December 10th, 2009, 4:56 pm Post #2103 - December 10th, 2009, 4:56 pm
    Double Apple, that Turkish grocery-cafe thing on Ashland between Fullerton and Diversey, is closed. I was pretty sure of that a good month ago, as it never seemed to be open at any hour you might expect something to be open, but now there's a For Lease sign.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #2104 - December 10th, 2009, 7:52 pm
    Post #2104 - December 10th, 2009, 7:52 pm Post #2104 - December 10th, 2009, 7:52 pm
    Mike G wrote:Double Apple, that Turkish grocery-cafe thing on Ashland between Fullerton and Diversey, is closed. I was pretty sure of that a good month ago, as it never seemed to be open at any hour you might expect something to be open, but now there's a For Lease sign.


    I don't think it was EVER open, was it? Certainly seemed awfully closed all the times I went by :(
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #2105 - December 10th, 2009, 8:21 pm
    Post #2105 - December 10th, 2009, 8:21 pm Post #2105 - December 10th, 2009, 8:21 pm
    I read a (somewhat mystified) review somewhere... it must have been open for an hour or two, anyway...
    Watch Sky Full of Bacon, the Chicago food HD podcast!
    New episode: Soil, Corn, Cows and Cheese
    Watch the Reader's James Beard Award-winning Key Ingredient here.
  • Post #2106 - December 10th, 2009, 10:44 pm
    Post #2106 - December 10th, 2009, 10:44 pm Post #2106 - December 10th, 2009, 10:44 pm
    Actually I visited that place a few months ago and it was quite pleasant with a limited but attractive number of pastries, that you could eat on site with tea, coffee,or "oriental" drinks, a few fancy middle-Eastern food items, and typical Turkish parapharnelia.
    The place was quite empty when we visited but it was quite nice and the background music was good.
  • Post #2107 - December 11th, 2009, 12:26 am
    Post #2107 - December 11th, 2009, 12:26 am Post #2107 - December 11th, 2009, 12:26 am
    Opened:

    Falafil Shack
    6130 N ravenswood
    Chicago, IL 60660
    (773) 338-6622

    A few doors north of Blue Nile, same mini-strip-mall. Former location of Mirch Masala. Haven't tried it yet.

    eric2
    Last edited by eric2 on December 11th, 2009, 2:02 pm, edited 1 time in total.
  • Post #2108 - December 11th, 2009, 11:13 am
    Post #2108 - December 11th, 2009, 11:13 am Post #2108 - December 11th, 2009, 11:13 am
    http://stashsrestaurantandgrill.com/ - in Highland Park is moving about a block and a half north on Second St to the spot formerly occupied by Cosi at 1825 Second St. This should be interesting as the new spot is spitting distance from - http://www.michaelshotdogs.com/
    "Sandwiches are wonderful. You don't need a spoon or a plate!"
    Paul Lynde
  • Post #2109 - December 11th, 2009, 12:43 pm
    Post #2109 - December 11th, 2009, 12:43 pm Post #2109 - December 11th, 2009, 12:43 pm
    eric2 wrote:Opened:

    Falafil Shack
    6130 N ravenswood
    Chicago, IL 60660
    (773) 338-6622

    A few doors north of Blue Nile, same mini-strip-mall. Former location of Mirch Masala. Haven't had tried it yet.

    eric2


    I stopped by earlier this week. It's actually much better than I had expected. The menu is pretty basic, falafil, chicken or kifta kabobs (as a plate or sandwich), soup and some cold appetizers/salads. The kabobs and falafil are made to order, so you have to wait five or 10 minutes before the food is ready but the owner offered me a cup of soup and a falafil while I waited. I'll definitely be going back.
  • Post #2110 - December 11th, 2009, 4:52 pm
    Post #2110 - December 11th, 2009, 4:52 pm Post #2110 - December 11th, 2009, 4:52 pm
    Taami, the short lived kosher cafe on Touhy has gone full circle. The building has now been re-labeled a "Chinese-'American Take Out" restaurant once more. As I drove past today, they were just putting up the signage, so I didn't catch the new name. The largest sign I saw simply said "Chop Suey" in 30 inch high letters, so I assume the emphasis is on "American". It does look like they re-used the really cool sign left over from when the building housed Jimmy Fong's (before it became the New Wok).
  • Post #2111 - December 12th, 2009, 4:42 pm
    Post #2111 - December 12th, 2009, 4:42 pm Post #2111 - December 12th, 2009, 4:42 pm
    A new sign in the window of 'Nohea Cafe' (2100 W. block of Roscoe) announces they are opening on Monday.

    They look ready.

    This is the afore mentioned place advertising the availability of charcuterie, sandwiches and other 'to go' items. There seems to be a fair amount of seating, but I think it's mostly geared for take out. I'm hoping for something along the lines of a classier Southport Grocery.
  • Post #2112 - December 12th, 2009, 5:16 pm
    Post #2112 - December 12th, 2009, 5:16 pm Post #2112 - December 12th, 2009, 5:16 pm
    there's a new place called "Bagel on Damen" at Evergreen. Paper is still on windows but looks like it is in the advanced stages of remodeling.
  • Post #2113 - December 12th, 2009, 8:22 pm
    Post #2113 - December 12th, 2009, 8:22 pm Post #2113 - December 12th, 2009, 8:22 pm
    Not sure if this is already posted but Tasso's, a Greek Restaurant looks to be opening soon in the old Washington Square location on Washington St in Naperville. Restaurant sign up and Opening soon sign in window

    TASSO'S MODERN GREEK CUISINE

    COMING SOON
    220 S Washington St
    Naperville, Il 60540
    Redhdbest
    ____________
    Life is a cabaret my friend!
  • Post #2114 - December 13th, 2009, 2:04 pm
    Post #2114 - December 13th, 2009, 2:04 pm Post #2114 - December 13th, 2009, 2:04 pm
    Opening sometime soon on North Ave in Wicker Park.

    Image

    J. Wellington's
    2045 W. North Ave, Chicago

    Metromix Chicago wrote:This casual late-night Wicker Park spot named for Popeye the Sailor man's burger-loving sidekick J. Wellington Wimpy will be jumping on the burger bandwagon in early December with natural and organic burgers and a robust lineup of fresh-cut fry options: regular and sweet potato fries and (finally!) a literal interpretation of "steak fries"--thin slices of steak, battered and deep fried. Pick up a clipboard menu at the counter and choose a house burger such as the Wellington (peppered bacon, grilled tomato, cheddar cheese, fried egg, mayo) or build your own by checking off boxes to indicate your desired toppings, cheese and patty (turkey and veg are available too). J. Wellington's is BYOB, but if you're not boozing, natural cane sugar Coca-Cola and sodas from the likes of Izze and Goose Island are available

    Mmmm... Steak Fries made out of Steak. :) "... natural cane sugar Coca-Cola" Mexican Coke?

    J. Wellington Wimpy wrote:"I would gladly pay you Tuesday for a hamburger today"

    Announced ealier in this post.
    Last edited by Panther in the Den on December 13th, 2009, 2:09 pm, edited 2 times in total.
    "Make Lunch, Not War" ~ Anon
  • Post #2115 - December 14th, 2009, 12:43 pm
    Post #2115 - December 14th, 2009, 12:43 pm Post #2115 - December 14th, 2009, 12:43 pm
    Battered and deep fried strips of steak sound absolutely horrific. Too bad, some other aspects of the place sound endearing, but I'm not likely to set foot in a place serving such an abomination. Then again, I used to think I'd never use Twitter.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #2116 - December 14th, 2009, 1:03 pm
    Post #2116 - December 14th, 2009, 1:03 pm Post #2116 - December 14th, 2009, 1:03 pm
    Battered and deep fried strips of steak sound absolutely horrific.


    Sounds like a chicken-fried steak to me. Doesn't seem that revolutionary, but I'm not going to swear off the place on the basis of one appetizer.
    Writing about craft beer at GuysDrinkingBeer.com
    "You don't realize it, but we're at dinner right now." ~Ebert
  • Post #2117 - December 14th, 2009, 1:08 pm
    Post #2117 - December 14th, 2009, 1:08 pm Post #2117 - December 14th, 2009, 1:08 pm
    whiskeybent wrote:
    Battered and deep fried strips of steak sound absolutely horrific.


    Sounds like a chicken-fried steak to me. Doesn't seem that revolutionary, but I'm not going to swear off the place on the basis of one appetizer.


    If someone deep fries your chicken fried steak, you should ask for your money back, then wait for the fryer oil to cool just enough so that the burn they get when you dump it over their head isn't too severe. I might be too kind.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #2118 - December 14th, 2009, 1:19 pm
    Post #2118 - December 14th, 2009, 1:19 pm Post #2118 - December 14th, 2009, 1:19 pm
    Kennyz wrote:
    whiskeybent wrote:
    Battered and deep fried strips of steak sound absolutely horrific.


    Sounds like a chicken-fried steak to me. Doesn't seem that revolutionary, but I'm not going to swear off the place on the basis of one appetizer.


    If someone deep fries your chicken fried steak, you should ask for your money back, then wait for the fryer oil to cool just enough so that the burn they get when you dump it over their head isn't too severe. I might be too kind.


    Wow...am I missing the joke?
    If people can deep fry turkey and its nutsack, what's the big deal about deep-fried steak?
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #2119 - December 14th, 2009, 1:23 pm
    Post #2119 - December 14th, 2009, 1:23 pm Post #2119 - December 14th, 2009, 1:23 pm
    Pie Lady wrote:Wow...am I missing the joke?
    If people can deep fry turkey and its nutsack, what's the big deal about deep-fried steak?


    No joke. Turkey scrotum tastes better deep fried than prepared any other way. In the case of steak, however, it's the cook's scrotum - not the cow's - that belongs in the fryer.
    ...defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis

    Fuckerberg on Food
  • Post #2120 - December 14th, 2009, 1:29 pm
    Post #2120 - December 14th, 2009, 1:29 pm Post #2120 - December 14th, 2009, 1:29 pm
    Kennyz wrote:In the case of steak, however, it's the cook's scrotum - not the cow's - that belongs in the fryer.

    Isn't that just the slightest bit sexist? I've heard rumors that there are a few women who can cook, too.
  • Post #2121 - December 14th, 2009, 1:30 pm
    Post #2121 - December 14th, 2009, 1:30 pm Post #2121 - December 14th, 2009, 1:30 pm
    I thought I read an article a while ago about some "beef council" type group pushing meat-based appetizers, and fried steak strips was one of the ideas being kicked around. I guess it's finally come to fruition. The only question is, can you add cheese for an additional $1?
    -Josh

    I've started blogging about the Stuff I Eat
  • Post #2122 - December 14th, 2009, 1:33 pm
    Post #2122 - December 14th, 2009, 1:33 pm Post #2122 - December 14th, 2009, 1:33 pm
    The only question is, can you add cheese for an additional $1?


    I want ranch dressing on the side.
    Writing about craft beer at GuysDrinkingBeer.com
    "You don't realize it, but we're at dinner right now." ~Ebert
  • Post #2123 - December 14th, 2009, 1:36 pm
    Post #2123 - December 14th, 2009, 1:36 pm Post #2123 - December 14th, 2009, 1:36 pm
    jesteinf wrote:The only question is, can you add cheese for an additional $1?


    Maybe you may have to BYOW...Bring Your Own Whiz.
    I want to have a good body, but not as much as I want dessert. ~ Jason Love
    There is no pie in Nighthawks, which is why it's such a desolate image. ~ Happy Stomach
    In the world of apples, Pink Lady runs the whorehouse. ~ James Napoli

    Late-Nite Eats Database
  • Post #2124 - December 14th, 2009, 1:38 pm
    Post #2124 - December 14th, 2009, 1:38 pm Post #2124 - December 14th, 2009, 1:38 pm
    I tried making some tempura battered strips of steak once for a Super Bowl party.

    Still a work in progress. Maybe if I do a overnight jerk maranade and let them drain well? :)

    I also once tried making 'tube steak'. IE: Strips of steak about the size of a hot dog, grilled and intended to be eaten in a hot dog bun.

    The steak has to be uber tender or else bad things happen.
    "Make Lunch, Not War" ~ Anon
  • Post #2125 - December 14th, 2009, 2:01 pm
    Post #2125 - December 14th, 2009, 2:01 pm Post #2125 - December 14th, 2009, 2:01 pm
    I saw the same fried steak apps on an episode of Diners, drive-ins and dives. They are all over the place in Utah. It said every restaurant has them on the menu. So might not be all that bad, but it is Utah though, so who knows how awesome their culinary taste buds are!
  • Post #2126 - December 14th, 2009, 2:07 pm
    Post #2126 - December 14th, 2009, 2:07 pm Post #2126 - December 14th, 2009, 2:07 pm
    Mmmm... Steak Fries made out of Steak.


    It's a regional dish more commonly (and horrifically) known as the "Finger Steak":

    http://en.wikipedia.org/wiki/Finger_steaks
  • Post #2127 - December 14th, 2009, 3:08 pm
    Post #2127 - December 14th, 2009, 3:08 pm Post #2127 - December 14th, 2009, 3:08 pm
    boshow48111 wrote:I saw the same fried steak apps on an episode of Diners, drive-ins and dives. They are all over the place in Utah. It said every restaurant has them on the menu. So might not be all that bad, but it is Utah though, so who knows how awesome their culinary taste buds are!


    Ah, yes, the taste buds of Utah--the state that officially recognizes Jell-O® as its number one snack food!   :mrgreen: (It's also the biggest consumer of Jell-O in the nation.)
    A small sample from the official resolution:

    "This Senate resolution of the Legislature recognizes Jell-O® brand gelatin as a favorite snack of Utah.
    Be it resolved by the Senate of the state of Utah:
    WHEREAS, Jell-O® brand gelatin was introduced to the country in 1897, just one year after Utah was admitted to the Union as the 45th state;
    WHEREAS, Utah has been the number one per capita consumer of Jell-O® brand gelatin for many years;
    WHEREAS, Jell-O® is representative of good family fun, which Utah is known for throughout the world;
    WHEREAS, Jell-O® brand gelatin recipes, which often include bananas, apples, marshmallows, pretzels, carrots, and grapes, are a traditional favorite at family, church, and community dinners throughout the Beehive State;
    WHEREAS, a 2002 Winter Olympic pin was designed that featured a bowl of green gelatin and has become a valuable collector's item....
    NOW, THEREFORE, BE IT RESOLVED that the Senate of the state of Utah recognize Jell-O® as a favorite snack food of Utah."
    "Life is a combination of magic and pasta." -- Federico Fellini

    "You're not going to like it in Chicago. The wind comes howling in from the lake. And there's practically no opera season at all--and the Lord only knows whether they've ever heard of lobster Newburg." --Charles Foster Kane, Citizen Kane.
  • Post #2128 - December 14th, 2009, 4:54 pm
    Post #2128 - December 14th, 2009, 4:54 pm Post #2128 - December 14th, 2009, 4:54 pm
    Dave148 wrote:George's What's Cooking in Deerfield - "temporarily closed" due to tax problems with the IL Dept. of Revenue.


    It has reopened.
    "Sandwiches are wonderful. You don't need a spoon or a plate!"
    Paul Lynde
  • Post #2129 - December 15th, 2009, 2:09 am
    Post #2129 - December 15th, 2009, 2:09 am Post #2129 - December 15th, 2009, 2:09 am
    Panther in the Den wrote:The steak has to be uber tender or else bad things happen.

    The ante has been upped.

    I think the point of KennyZ's bemused horror is that one fries to add flavor to a foodstuff that is otherwise bland. For me, in fact, cuisine is the art of dressing up vegetables, pulses and starches to make them suitable accompaniments to (or substitutions for) the great taste of properly prepared naked meat.

    But frying not just any steak, but one that is "uber tender"?

    Would you photoshop your Ansel Adams original print to see if you could put the color back in? Do you have a few phrases in the back of your head that you'd have offered Lincoln to flesh out the Gettysburgh Address? I believe your Mona Lisa would grin.

    :wink:
  • Post #2130 - December 15th, 2009, 7:51 am
    Post #2130 - December 15th, 2009, 7:51 am Post #2130 - December 15th, 2009, 7:51 am
    ryanwc wrote:For me, in fact, cuisine is the art of dressing up vegetables, pulses and starches...

    Ryan, thank you for introducing me to a new meaning of a word. I had never heard of "pulse" as a food category, so I looked it up, and (for the benefit of others who, like me, never knew) one meaning of pulse is "the edible seeds of certain leguminous plants, as peas, beans, or lentils."

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