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Great Seas' non-transsexual wings, nite cap at Underdog

Great Seas' non-transsexual wings, nite cap at Underdog
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  • Post #61 - May 10th, 2016, 9:49 am
    Post #61 - May 10th, 2016, 9:49 am Post #61 - May 10th, 2016, 9:49 am
    cleanplateclub wrote:The owner at Great Seas told me tonight that they were "staying open with a new owner" and that her husband was teaching the new owner the recipes so they could keep making everything the same as before.


    That made my day, thank you.
    For what we choose is what we are. He should not miss this second opportunity to re-create himself with food. Jim Crace "The Devil's Larder"
  • Post #62 - May 10th, 2016, 10:10 am
    Post #62 - May 10th, 2016, 10:10 am Post #62 - May 10th, 2016, 10:10 am
    mbh wrote:
    cleanplateclub wrote:The owner at Great Seas told me tonight that they were "staying open with a new owner" and that her husband was teaching the new owner the recipes so they could keep making everything the same as before.


    That made my day, thank you.

    I truly hope it works out for the best. Sometimes these transitions work out great, other times (as with my formerly beloved Cho Jung), not so much.

    Relatedly, what is the status of Take Me Out Wings on 18th Street? Is that not owned by members of the same family?

    =R=
    There's a horse loose in a hospital -- JM

    I am not interested in how I would evaluate the Springbank in a blind tasting. Every spirit has its story, and I include it in my evaluation, just as I do with human beings. --Thad Vogler

    I'll be the tastiest pork cutlet bowl ever --Yuri Katsuki

    That don't impress me much --Shania Twain
  • Post #63 - May 10th, 2016, 6:23 pm
    Post #63 - May 10th, 2016, 6:23 pm Post #63 - May 10th, 2016, 6:23 pm
    mbh wrote:
    cleanplateclub wrote:The owner at Great Seas told me tonight that they were "staying open with a new owner" and that her husband was teaching the new owner the recipes so they could keep making everything the same as before.


    That made my day, thank you.


    :)
  • Post #64 - June 1st, 2016, 10:41 am
    Post #64 - June 1st, 2016, 10:41 am Post #64 - June 1st, 2016, 10:41 am
    In case you missed it, here is a link to a great story Monica Eng and Susie An did on Korean Chinese food which mentions Great Seas several times: https://www.wbez.org/shows/worldview/ko ... be1fa0769c
  • Post #65 - June 1st, 2016, 11:57 am
    Post #65 - June 1st, 2016, 11:57 am Post #65 - June 1st, 2016, 11:57 am
    On a related topics, Cooks Illustrated has a recipe for Korean wings in its July/August issue.
  • Post #66 - June 16th, 2016, 11:11 am
    Post #66 - June 16th, 2016, 11:11 am Post #66 - June 16th, 2016, 11:11 am
    Anyone eaten there since the new owners took over?
  • Post #67 - August 1st, 2016, 4:57 pm
    Post #67 - August 1st, 2016, 4:57 pm Post #67 - August 1st, 2016, 4:57 pm
    Chouxfly wrote:Anyone eaten there since the new owners took over?

    Lunch today at Great Sea, if I didn't know there were new owners I wouldn't have known there were new owners. Wings as good as on a very good Great Sea day, Extra-hot brought a pleasant tingle to our lips and slight sheen to our brow.

    Room was noticeably brighter, additional lighting, possibly a fresh coat of light colored paint, server pleasant, fast on the napkin and rice refill and has been at Great Sea at least a decade.

    The old saw "all change is for the worse" does not seem to apply, thankfully.

    Great Sea 2016, Count me a FAN!
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #68 - August 1st, 2016, 6:21 pm
    Post #68 - August 1st, 2016, 6:21 pm Post #68 - August 1st, 2016, 6:21 pm
    G Wiv wrote:Great Sea 2016, Count me a FAN!


    I've been remiss to chime in here. A few months ago, operations of Great Seas were taken up by my good friend's family, the Wangs, who are restaurant industry vets with Chinese- Korean heritage.

    From Dan Wang's Facebook page back in June:

    "If you know the Great Seas menu, know this: for at least the first year nothing will change. Then we will make small and slow improvements to select dishes--things my parents made better back in their '70s and '80s restaurant days. But we are gonna go slow. The dive interior has been cleaned up and lightened up but you will not be disappointed; this ain't no over-designed art project hipster bullcrap gentrification deal. This is about the solid comfort grub that is and always will be Chinese-Korean food, and that the Korean, Mexican, Chinese, Vietnamese, Black, White, and Jewish customers have grown to love."
  • Post #69 - August 1st, 2016, 6:56 pm
    Post #69 - August 1st, 2016, 6:56 pm Post #69 - August 1st, 2016, 6:56 pm
    Jefe wrote:
    G Wiv wrote:Great Sea 2016, Count me a FAN!


    I've been remiss to chime in here. A few months ago, operations of Great Seas were taken up by my good friend's family, the Wangs, who are restaurant industry vets with Chinese- Korean heritage.

    From Dan Wang's Facebook page back in June:

    "If you know the Great Seas menu, know this: for at least the first year nothing will change. Then we will make small and slow improvements to select dishes--things my parents made better back in their '70s and '80s restaurant days. But we are gonna go slow. The dive interior has been cleaned up and lightened up but you will not be disappointed; this ain't no over-designed art project hipster bullcrap gentrification deal. This is about the solid comfort grub that is and always will be Chinese-Korean food, and that the Korean, Mexican, Chinese, Vietnamese, Black, White, and Jewish customers have grown to love."


    As long as they don't mess with the wings, I'd welcome some upgraded menu offerings. Judging by some of the Ameri-Chinese stuff I saw being served to other tables today, they could use it. The wings were just as outstanding as ever, though, and that's good enough for me.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #70 - December 20th, 2016, 12:22 am
    Post #70 - December 20th, 2016, 12:22 am Post #70 - December 20th, 2016, 12:22 am
    stevez wrote:The wings were just as outstanding as ever, though, and that's good enough for me.

    Exactly my experience this evening, those wings did not miss a beat.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #71 - December 20th, 2016, 9:50 am
    Post #71 - December 20th, 2016, 9:50 am Post #71 - December 20th, 2016, 9:50 am
    No disrespect for anyone ever affiliated with Great Seas, but the wings are as great as ever . . . and I think I'm enjoying the rest of the food more than I used to.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #72 - December 20th, 2016, 10:27 am
    Post #72 - December 20th, 2016, 10:27 am Post #72 - December 20th, 2016, 10:27 am
    BR wrote:No disrespect for anyone ever affiliated with Great Seas, but the wings are as great as ever . . . and I think I'm enjoying the rest of the food more than I used to.

    What do you order?

    I noticed this time, not all the tables ordered chicken wings. They were eating other food. I go there so rarely I do stick to what I like.

    Regards,
    Cathy2
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #73 - July 31st, 2017, 4:42 pm
    Post #73 - July 31st, 2017, 4:42 pm Post #73 - July 31st, 2017, 4:42 pm
    Loved my most recent trip to Great Seas. The wings were spot on, more consistent these days than a couple years back. I ask for them "spicy" and I find that balance suitable to my taste. To accompany the wings we got a cucumber salad. The cucumbers were clearly sliced and seasoned to order. They served as the perfect crunchy complement to the sticky crispy wings. The service was incredibly friendly and attentive and they treated my infant son with the warmth and attention of a family member. Great Seas is still great in my book.
  • Post #74 - July 31st, 2017, 7:30 pm
    Post #74 - July 31st, 2017, 7:30 pm Post #74 - July 31st, 2017, 7:30 pm
    ronnie_suburban wrote:Relatedly, what is the status of Take Me Out Wings on 18th Street? Is that not owned by members of the same family?

    =R=

    It is owned by their daughter.

    viewtopic.php?p=298791#p298791

    No report on the status...
    "Make Lunch, Not War" ~ Anon
  • Post #75 - July 31st, 2017, 8:03 pm
    Post #75 - July 31st, 2017, 8:03 pm Post #75 - July 31st, 2017, 8:03 pm
    Panther in the Den wrote:
    ronnie_suburban wrote:Relatedly, what is the status of Take Me Out Wings on 18th Street? Is that not owned by members of the same family?

    =R=

    It is owned by their daughter.

    viewtopic.php?p=298791#p298791

    No report on the status...


    She sold Take Me Out last year.

    https://www.facebook.com/Takemeouthotties/posts/10154898075055956

    --
    edc
  • Post #76 - August 1st, 2017, 6:08 pm
    Post #76 - August 1st, 2017, 6:08 pm Post #76 - August 1st, 2017, 6:08 pm
    I've read this thread front to back a number f times and I still don't get the "non-transsexual" crack in the title - anybody care to clue me in?
  • Post #77 - August 1st, 2017, 7:11 pm
    Post #77 - August 1st, 2017, 7:11 pm Post #77 - August 1st, 2017, 7:11 pm
    zoid wrote:I've read this thread front to back a number f times and I still don't get the "non-transsexual" crack in the title - anybody care to clue me in?

    Link at top of first post.
    Transsexual Fried Chicken Taste-Off
    A memorable evening lost to the anals of time.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #78 - August 1st, 2017, 7:29 pm
    Post #78 - August 1st, 2017, 7:29 pm Post #78 - August 1st, 2017, 7:29 pm
    Ah - thank you
  • Post #79 - August 1st, 2017, 9:13 pm
    Post #79 - August 1st, 2017, 9:13 pm Post #79 - August 1st, 2017, 9:13 pm
    G Wiv wrote:
    zoid wrote:I've read this thread front to back a number f times and I still don't get the "non-transsexual" crack in the title - anybody care to clue me in?

    Link at top of first post.
    Transsexual Fried Chicken Taste-Off
    A memorable evening lost to the anals of time.


    I trust you meant "annals"? :wink:
  • Post #80 - August 2nd, 2017, 6:46 am
    Post #80 - August 2nd, 2017, 6:46 am Post #80 - August 2nd, 2017, 6:46 am
    alessio20 wrote:
    G Wiv wrote:
    zoid wrote:I've read this thread front to back a number f times and I still don't get the "non-transsexual" crack in the title - anybody care to clue me in?

    Link at top of first post.
    Transsexual Fried Chicken Taste-Off
    A memorable evening lost to the anals of time.


    I trust you meant "annals"? :wink:


    Knowing G Wiv, I'm not so sure. :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #81 - May 1st, 2018, 4:07 pm
    Post #81 - May 1st, 2018, 4:07 pm Post #81 - May 1st, 2018, 4:07 pm
    Current Great Sea(s) owner Frank Wong interviewed by Chewing: https://soundcloud.com/chewingpodcast/e ... ld-is-good

    Apparently there is a secret menu by his wife Amy which you need to request 24 hours in advance? Such as a tomato dumpling?

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