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Evanston Lunch Group Wed. Mar 18, 12:30 Ttowa Dumpling House

Evanston Lunch Group Wed. Mar 18, 12:30 Ttowa Dumpling House
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  • Evanston Lunch Group Wed. Mar 18, 12:30 Ttowa Dumpling House

    Post #1 - February 18th, 2009, 3:55 pm
    Post #1 - February 18th, 2009, 3:55 pm Post #1 - February 18th, 2009, 3:55 pm
    Following the active thread on Korean dumplings, our March lunch will be held at Ttowa Dumpling House on Wed. March 18, 12:30.

    Currently (March 18) we are at 13 definite, 1 maybe

    GAF
    tarte tatin
    Mhays and Dumpling (!) :lol:
    nr706
    ChgoMike
    Heather22
    Katie
    "The French Couple" (2)
    stevez
    GWiv
    Mike G

    Maybe:
    gp60004

    We have reservations for fifteen people for lunch.

    For discussion see: Ttowa Dumpling House

    Ttowa Dumpling House
    5844 Dempster
    Morton Grove
    847-967-0066
    Last edited by GAF on March 18th, 2009, 11:41 am, edited 12 times in total.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #2 - February 18th, 2009, 5:20 pm
    Post #2 - February 18th, 2009, 5:20 pm Post #2 - February 18th, 2009, 5:20 pm
    I had a delicious lunch at Ttowa last year and have been looking for a chance to go back with a larger group in order to sample more of their menu.

    So I'm enthusiastically in!
    "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 #3 - February 18th, 2009, 9:30 pm
    Post #3 - February 18th, 2009, 9:30 pm Post #3 - February 18th, 2009, 9:30 pm
    I'd like to go.
    "things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
  • Post #4 - February 18th, 2009, 9:35 pm
    Post #4 - February 18th, 2009, 9:35 pm Post #4 - February 18th, 2009, 9:35 pm
    grits wrote:I'd like to go.

    Yea, you keep saying that... (:D kidding, we'd love to have you)

    I'm in!
  • Post #5 - February 19th, 2009, 11:48 am
    Post #5 - February 19th, 2009, 11:48 am Post #5 - February 19th, 2009, 11:48 am
    I will be there as well.
    Elie
  • Post #6 - February 19th, 2009, 12:04 pm
    Post #6 - February 19th, 2009, 12:04 pm Post #6 - February 19th, 2009, 12:04 pm
    Eye needs me sum mandu. Cee u guyz their. (I kin right gud, two.)
    Last edited by nr706 on February 19th, 2009, 12:18 pm, edited 1 time in total.
  • Post #7 - February 19th, 2009, 12:10 pm
    Post #7 - February 19th, 2009, 12:10 pm Post #7 - February 19th, 2009, 12:10 pm
    I'm going to do my best to be there. Please, for now, count me as a 'probable.'

    Thanks,

    =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 #8 - February 19th, 2009, 4:00 pm
    Post #8 - February 19th, 2009, 4:00 pm Post #8 - February 19th, 2009, 4:00 pm
    Count me as probable, too. I was just there a couple of days ago and am looking forward to a return visit.

    TTOWA Kimchee Fried Rice with Meat
    Image

    This fried rice, recommended by our helpful, friendly waitress turned out to be the pick dish of our lunch. Also, as you can see below, they are running a Winter Special where you get a free order of dumplings if you order more than $20 in other food. We had no problem reaching that level with just two people. I can't imagine it is much of a barrier for the ELG, either.

    Image
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #9 - February 19th, 2009, 4:58 pm
    Post #9 - February 19th, 2009, 4:58 pm Post #9 - February 19th, 2009, 4:58 pm
    I push my chips forward and declare, "I'm all in."
    Did you know there is an LTHforum Flickr group? I just found it...
  • Post #10 - February 19th, 2009, 5:31 pm
    Post #10 - February 19th, 2009, 5:31 pm Post #10 - February 19th, 2009, 5:31 pm
    Yay! The week I have off in March is that week. I'm so excited. I will be there.
    Heather

    "As for butter versus margarine, I trust cows more than chemists." Joan Gussow
  • Post #11 - February 20th, 2009, 10:49 am
    Post #11 - February 20th, 2009, 10:49 am Post #11 - February 20th, 2009, 10:49 am
    Mhays wrote:
    grits wrote:I'd like to go.

    Yea, you keep saying that... (:D kidding, we'd love to have you)
    I know, I know...most people I work with are on Eastern time. Somewhat problematic for 1) those who are not morning people and 2) those who would like to take a relaxed lunch out once in awhile. I fall into both camps.

    TTOWA has been on my list to try. I must keep my priorities straight. Dumplings over work! :lol:
    "things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
  • Post #12 - February 20th, 2009, 10:55 am
    Post #12 - February 20th, 2009, 10:55 am Post #12 - February 20th, 2009, 10:55 am
    Hi,

    Count me in ... Ron, if you go, shall we drive together?

    Regards,
    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 #13 - February 20th, 2009, 11:59 am
    Post #13 - February 20th, 2009, 11:59 am Post #13 - February 20th, 2009, 11:59 am
    Cathy2 wrote:Hi,

    Count me in ... Ron, if you go, shall we drive together?

    Regards,

    Absolutely.

    =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 #14 - February 20th, 2009, 2:12 pm
    Post #14 - February 20th, 2009, 2:12 pm Post #14 - February 20th, 2009, 2:12 pm
    I'm in too!

    (I mean, the lunch, Ronnie, not your car ...)
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #15 - March 5th, 2009, 5:42 pm
    Post #15 - March 5th, 2009, 5:42 pm Post #15 - March 5th, 2009, 5:42 pm
    We will be back just in time to make the lunch! See you on the 18th,
    Robert and Catherine
  • Post #16 - March 12th, 2009, 7:42 pm
    Post #16 - March 12th, 2009, 7:42 pm Post #16 - March 12th, 2009, 7:42 pm
    We have reservations for fifteen for March 18th at 12:30.
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #17 - March 12th, 2009, 7:51 pm
    Post #17 - March 12th, 2009, 7:51 pm Post #17 - March 12th, 2009, 7:51 pm
    Hi,

    I apologize. I have to bow out.

    If I could only master the talent of being in two places at once ...

    Regards,
    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 #18 - March 12th, 2009, 9:24 pm
    Post #18 - March 12th, 2009, 9:24 pm Post #18 - March 12th, 2009, 9:24 pm
    stevez wrote:Count me as probable, too. I was just there a couple of days ago and am looking forward to a return visit.

    TTOWA Kimchee Fried Rice with Meat
    Image

    This fried rice, recommended by our helpful, friendly waitress turned out to be the pick dish of our lunch. Also, as you can see below, they are running a Winter Special where you get a free order of dumplings if you order more than $20 in other food. We had no problem reaching that level with just two people. I can't imagine it is much of a barrier for the ELG, either.

    Image


    Had dinner there the other night. Yummy as usual. FYI - No more winter special.
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #19 - March 16th, 2009, 1:30 pm
    Post #19 - March 16th, 2009, 1:30 pm Post #19 - March 16th, 2009, 1:30 pm
    put me down on the maybe list
  • Post #20 - March 16th, 2009, 4:19 pm
    Post #20 - March 16th, 2009, 4:19 pm Post #20 - March 16th, 2009, 4:19 pm
    My probable is now a Fo Sho!
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #21 - March 16th, 2009, 6:56 pm
    Post #21 - March 16th, 2009, 6:56 pm Post #21 - March 16th, 2009, 6:56 pm
    It's Korean, not Vietnamese, Steve. :roll:
  • Post #22 - March 16th, 2009, 9:40 pm
    Post #22 - March 16th, 2009, 9:40 pm Post #22 - March 16th, 2009, 9:40 pm
    Mhays wrote:It's Korean, not Vietnamese, Steve. :roll:


    확실히
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #23 - March 17th, 2009, 12:31 pm
    Post #23 - March 17th, 2009, 12:31 pm Post #23 - March 17th, 2009, 12:31 pm
    I am now 50/50 for tomorrow. It'll be a game-time decision, if that's ok.

    Thanks,

    =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 #24 - March 17th, 2009, 12:37 pm
    Post #24 - March 17th, 2009, 12:37 pm Post #24 - March 17th, 2009, 12:37 pm
    I'm going to have to drop out again. Ack.

    Sorry, I'm starting a new project and I'm shadowing someone on the East coast. Unfortunately not the time to take a longish lunch. (Today I got 15 minutes.) :(
    "things like being careful with your coriander/ that's what makes the gravy grander" - Sondheim
  • Post #25 - March 18th, 2009, 10:05 am
    Post #25 - March 18th, 2009, 10:05 am Post #25 - March 18th, 2009, 10:05 am
    Unfortunately, I cannot make it (our son woke up with what looks like an ear infection. Off to the pediatrician).
    Elie
  • Post #26 - March 18th, 2009, 10:10 am
    Post #26 - March 18th, 2009, 10:10 am Post #26 - March 18th, 2009, 10:10 am
    I'd like to join in the dumpling fun.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #27 - March 18th, 2009, 11:00 am
    Post #27 - March 18th, 2009, 11:00 am Post #27 - March 18th, 2009, 11:00 am
    Somehow, I'm now saddled with my husband who I thought was working. I suppose, since we had a couple people drop out, I ought to bring him along...

    (biting my lip about dumpling fun)
  • Post #28 - March 18th, 2009, 11:19 am
    Post #28 - March 18th, 2009, 11:19 am Post #28 - March 18th, 2009, 11:19 am
    Looks like I'm out. :(

    Sorry about the short notice.

    =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 #29 - March 18th, 2009, 11:34 am
    Post #29 - March 18th, 2009, 11:34 am Post #29 - March 18th, 2009, 11:34 am
    I've been such a good little worker bee this morning, I'll take Ronnie's place.
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  • Post #30 - March 18th, 2009, 3:53 pm
    Post #30 - March 18th, 2009, 3:53 pm Post #30 - March 18th, 2009, 3:53 pm
    The power of ordering in large numbers was proved again today as a wide range of food was had at TTOWA. There were some high points and some chewy points, but I think it was a generally enjoyable meal. Perhaps the highest point was our warm hostess who came from the Korean-Jewish-Italian tradition of, "Eat. Eat. Here's some more food."

    Image

    Wang mandu

    Image

    Gogi mandu ?

    Image

    Maewun mandu ?

    Image

    Image

    Fried chicken, without and with sauce

    Image

    Kimchi fried rice

    Image

    Fabulous homemade spinach noodles with squid

    Image

    Impromptu and gratis sweet fried dumplings loaded with red bean paste

    I'm sorry I didn't get a photo of our hostess, but I think someone else might have snagged that - as well as some of the other fine dishes we had.
    Did you know there is an LTHforum Flickr group? I just found it...

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