LTHForum.com

The idea: post a photo, or describe in words, or share in whatever way works for you, one thing that strikes you as pretty much perfect.


Chocolate bismarck from Dinkel's.

Dinkel's Bakery
3329 N. Lincoln Ave., Chicago
Tel: (773) 281-7300

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Great idea!



Chicken wings from Great Sea's

Great Sea Restaurant
3254 W. Lawrence
Chicago
773-478-9129

An almond brioche from bleeding heart bakery. They are awesome. I am left speechless and in awe. Delicious

A pint of Blanche de Chambly, served on tap in its proper glass, from the Map Room.

potstickers to go from lth at midnight eaten on a CTA bench overlooking all of chinatown while waiting for the northbound red line.

in november. without a coat.

I'm in a bit of a love the one you're with mood as, for the moment, it's perfectly fried fresh grouper from Grouper and Chips in Naples, FL.



Grouper and Chips
11121 Health Park Blvd # 900
Naples, FL 34110
239-594-0161

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Fried Tofu (foreground dish)
from Penang in Chinatown

Penang
2201 S Wentworth Ave.
Chicago, IL 60616
(312) 326-6888

Given that picture, this address is kind of amusing...

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Joe G.

"Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement

A piece of nostalgia from the not so distant past: the scallop taco at Tacos del Pacifico. Pure alchemy. I have no idea how they managed to fry the whole taco and have end up with perfectly done scallops and perfectly crisp cole slaw. After each meal there I felt a little euphoric. They improved my opinion of the human condition. Damn, I miss that place.

I'll do the picture for that one, Edk:



Sic transit valerie.

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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.

I love the cheap pastries and savory snacks available at Chinatown. My favorites include egg tart, paper-wrapped steamed cake and shiu may (pictured below).



I especially thought this egg tart was simply perfect. The puff pastry crust was soft and buttery; the egg custard was silky and smooth like the creme part of the creme brulees available in top notch restaurants. To top it all off, one only needs a piping cup of milk tea, Hong Kong style.



The only unfortunate thing is that I had this perfect egg tart in SF over Thanksgiving and I don't know of any Chicago Chinatown bakeries that make an egg tart as mean and good!

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"There is no love sincerer than the love of food." - George Bernard Shaw (1856-1950) Irish writer.

The Nehari at Sabri Nehari

That has to be the one single food item that can't be recreated anywhere else. I really wish I would have spent a few minutes watching the tacos get made in the kitchen. I've got 4 turkey fryers and know how to use them, but not to make tacos.

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Bruce
Plenipotentiary
bruce@bdbbq.com

Raw meat should NOT have an ingredients list!!

Apple Fritter (lembas portioned out for the ride out of Chicago)



Old Fashioned Donut
11248 S Michigan Ave
Chicago, IL 60628
773-995-7420

Ceviche and fish tacos with a freshly squeezed limeade pool/oceanside in Puerta Vallarta.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

^posting something like that is just plain cruel.

Wow - that's awesome.

That is one amazing (and lifelike) picture. How did you do that

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Think Yiddish, Dress British - Advice of Evil Ronnie to me.

The Local Beet's very big list of 2013 Farmer's Markets

Country Ham with Red Eye Gravy and Anson Mills Stone Ground Grits

OK. How about two things. Fresh fried shrimp with lime wedges and a tomato salsa and a tall cup of freshly squeezed orange mango juice on the beach in Florianopolis Brazil.[/img]

^ what he said! (btw, in that picture i think it's actually 1 fritter split either in half or thirds and a third is missing?)

Today's Lunch:


hu tieu bo sate @ Dong Thanh

With literally hundreds of Argyle meals under my belt, this is the dish that I have turned to more frequently than any other.

I've discussed the hows and whys a number of times already, so I'll spare you any additional wind.*

Dong Thanh
4925-B N. Broadway
773.275.4928

E.M.

* Bing, Bang, Boom, Etc.

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"Don't even touch my gold, I'm good."

Sliced Beef and Maw Szechuan Style



Lao Sze Chuan
2172 S. Archer
Chicago, IL 60646
312-326-5040

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Not my picture (gary's), but:



Mmmm.

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Ed Fisher
my chicago food photos

RIP LTH.

By god, Gleam, what is that thing and where oh where can I get one?

purplestar

It's a cemita de milanesa from Cemitas Puebla formerly known as Taqueria Puebla, an LTH Great Neighborhood Restaurant

3619 W. North Avenue
Chicago, IL
773-772-8435

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Joe G.

"Whatever may be wrong with the world, at least it has some good things to eat." -- Cowboy Jack Clement

D'Amato's sausage pizza bread. I can't imagine any way this could possibly be improved.

Maybe if there were three slices instead of two.

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-Dom
www.skilletdoux.com

Now that's a pizza pic.

(Oily brown wrapper might add a touch of realism, but I like it.)

I wish, wish, wish I had a picture of this...about ten years ago, before I was married, the soon-to-be 'spouse came into an acting gig that resulted in a small windfall. We got ourselves gussied up and went to the closest nice restaurant - the Outpost on Clark.

My dish was a spectacular presentation of a 1/2 lobster on a bed of squid ink linguine, sauced with a light basil butter.

It was beautiful - stark white lobster meat surrounded by stark red shell on stark black pasta. It was indescribably delicious; I've never forgotten it.
Alas, I am certain that that chef left shortly after, because we never had a meal at the Outpost come even close, and eventually gave up on the place.

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

Was that when Kevin Shikami was the chef ... now at

Kevin
9 W Hubbard St
Chicago, IL 60610
(312) 595-0055

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Chicago Craft Beer Week!