Vitesse98 wrote:From the Time Out preview: "The name Lost Lake is from a friend of McGee’s, who named an old tiki drink he made at the Whistler for a place she had been to in Oregon."
Teevtee wrote: it is not a large space so it fills up quickly and stays filled; the up side to the crowds is that the clientele tends to be very friendly and laid.
deesher wrote:Teevtee wrote: it is not a large space so it fills up quickly and stays filled; the up side to the crowds is that the clientele tends to be very friendly and laid.
I was going to wait for this place to calm down a bit before I tried to go there but now I might have to change my plans.
mgmcewen wrote:Only complaint: no coat hooks that I could find anywhere.
Giallo wrote:I would like to put a plug in for Lost Lake's Daily Daiquiri. It's an basic, classic daiquiri that uses a different rum each day for $8. As a person who is learning about rum, this is a great way to try new ones.
rtb178 wrote:Giallo wrote:I would like to put a plug in for Lost Lake's Daily Daiquiri. It's an basic, classic daiquiri that uses a different rum each day for $8. As a person who is learning about rum, this is a great way to try new ones.
That's a great idea. And how cool would it be to have a daiquiri flight?
bernard wrote:[This review is for Thank You., the American Chinese take out counter attached to Lost Lake.]
I'm always surprised by how polarizing American Chinese food is. Somehow jews, second generation Chinese Americans, and discerning foodies each have their own unique relationship with it. Having grown up in the heart of Chinese expat community in LA, I never had occasion to try it out. For context, I had to google what 'General Tso Chicken' actually is (it's on the menu) since I've never had it before.
So it was with hesitant curiosity that I stopped by Thank You. tonight. The unapologetically ironic, hipster reincarnation of the American Chinese food. And it was actually pretty good. The website says they serve a "tightly edited menu focusing on Chinese wok cookery," but it seems only a small portion of the menu can be cooked on a wok. Out of 4 items ordered, 2 were hits and 2 were misses:
Charred Cabbage Salad - Highly recommended. The sweet bitterness of the ginger played well with the charred edges of the cabbage. It was also infinitely less oily than any comparable preparations of napa cabbage.
Xian Bing Chinese Hand Pie - For the longest time, I couldn't understand how people could not like tofu. It's so smooth and flavorful and is such a great transporter of sauces. I think I understand after trying this hand pie with tofu - hard, flavorless, tiny strips of tofu in a thick doughy bun - like a matzo ball without any salt, stock, or fat.
Thank You Eggrolls - 'Fermented' is one of those buzzwords that excite the adventurous eater. So do try to sympathize how disappointed I was when my order came out to be 2 anemic eggrolls with the most boring vegetables strips inside and perhaps just drops of rice vinegar to "ferment" the vegetables.
Chicken Wings - Bang Bang option - These were great! On my way home I could smell the Szechuan peppercorns and chili oil from the wings. It wasn't at its crispiest by the time I got to them, but the flavor complexity wouldn't have been out of place at any specialized Szechuan restaurant. Packs a good amount of heat too.
I left not having learnt much about Chinese American food. But if Thank You. could dial it up on the hipster scale (more substitutes for the noodle/rice options on the menu, more unusual animals/cuts, etc.), it could join my short list of after-midnight eateries. Of course, I still have to make it to Lost Lake soon...
grew up going to St Germain (Vilas county) and still do frequently. I thought the same thing.bw77 wrote:To me the name sounds more like Vilas than Vanuatu.
Mrs Willie & I went last night (Saturday evening), showed up about 8pm, we were let right in, no line, after about 20 minutes two seats opened up at the bar. That said, we overheard others saying that earlier in the evening they had to wait 15-20 minutes to get in and when we left, there was a line of about 15 people waiting to get in.Katie wrote: Our server told us they do get slammed on Friday and Saturday nights, so we'll keep that in mind when planning our next visit.
the staff was spot on last night as well despite the place being packed. The bartenders actually were interested in taking orders from others not seated at the bar something I find lacking at many bars. I always appreciate that as well as practiced it when tending bar, taking care of those seated at the bar but always on the lookout for those wanting a drink, keep 'em happy & drinks their hands.mgmcewen wrote:Even though when I went it was absurdly crowded, the staff managed everything great. Truly the mark of good staff and management.
Katie wrote:I was pleasantly surprised to come across a mention of Lost Lake in a Guardian article about 2017 drink trends, one of which, happily, is predicted to be tiki drinks.
Any word on kitchen return?