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Best Thing You've Eaten [Lately]

Best Thing You've Eaten [Lately]
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  • Post #361 - November 12th, 2008, 11:12 am
    Post #361 - November 12th, 2008, 11:12 am Post #361 - November 12th, 2008, 11:12 am
    roast carved turkey sandwich (mayo, mustard, cranberry sauce, lettuce) at Jaffa Bakery Van Buren & Wells. :)

    was so happy to see a new one open near my new work, used to go to the one on Michigan when I worked over there.
  • Post #362 - November 15th, 2008, 12:33 pm
    Post #362 - November 15th, 2008, 12:33 pm Post #362 - November 15th, 2008, 12:33 pm
    Mint Creek Farm soft/medium boiled egg with fleur de sel:

    Image
    ...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 #363 - November 15th, 2008, 1:04 pm
    Post #363 - November 15th, 2008, 1:04 pm Post #363 - November 15th, 2008, 1:04 pm
    Las Legitmas y Acreditadas
    Tortas de Aceite de Ines Rosales
    Calle Real 102
    Castilleja de la Cuesta
    Sevilla, Espana

    These anise and sugar-sprinkled-olive oil cookies merit the old Lay's Potato Chip wager: "Betcha can't eat one!" Sadly, it wasn't in Seville that I ate them. But I was delighted to find them at the Price Chopper in Vernon, CT. Whole Foods carries them as well.
    Man : I can't understand how a poet like you can eat that stuff.
    T. S. Eliot: Ah, but you're not a poet.
  • Post #364 - November 15th, 2008, 4:15 pm
    Post #364 - November 15th, 2008, 4:15 pm Post #364 - November 15th, 2008, 4:15 pm
    I just inhaled a generous slice of an apple, pear, cranberry crumble pie made by Hoosier Mama Pie Company. We stopped for a coffee and hot cocoa at Metropolis on Granville and of course I can never resist pie. It was amazing, each bite was different from the last! This pie is the perfect fall dessert. My only regret is that I didn't take home the whole thing. I would have taken a picture but as I stated before I consumed it rather quickly and may have fallen into some kind of a trance. :D
  • Post #365 - November 15th, 2008, 9:32 pm
    Post #365 - November 15th, 2008, 9:32 pm Post #365 - November 15th, 2008, 9:32 pm
    A heavenly Italian sausage sandwich with green peppers and a touch of marinara from Bari's today for lunch. I was starved and it hit the spot with a cold beverage.
    trpt2345
  • Post #366 - November 16th, 2008, 11:05 am
    Post #366 - November 16th, 2008, 11:05 am Post #366 - November 16th, 2008, 11:05 am
    The Fried Duck Noodle Soup at Pho Xua... the perfect foil to the cold wind yesterday.
  • Post #367 - November 16th, 2008, 11:12 am
    Post #367 - November 16th, 2008, 11:12 am Post #367 - November 16th, 2008, 11:12 am
    Buffalo Oysters at the Rivershack in Old Jefferson, outside New Orleans. was featured on Diners, Drive ins and Dives.
    Basically Fried Oysters tossed in Buffalo Sauce, they were awesome!
  • Post #368 - November 16th, 2008, 11:47 am
    Post #368 - November 16th, 2008, 11:47 am Post #368 - November 16th, 2008, 11:47 am
    joeyb708 wrote:Buffalo Oysters at the Rivershack in Old Jefferson, outside New Orleans. was featured on Diners, Drive ins and Dives.
    Basically Fried Oysters tossed in Buffalo Sauce, they were awesome!



    I had something very different in mind when I first saw "Buffalo Oysters" in your post! :wink:
  • Post #369 - November 29th, 2008, 11:59 am
    Post #369 - November 29th, 2008, 11:59 am Post #369 - November 29th, 2008, 11:59 am
    .
    Dry-age bone-in rib-eye with sunny side up egg and black truffle puree.

    Image

    Starks Steakhouse
    521 Adams Street
    Santa Rosa, Ca 9541
    707-546-5100
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #370 - November 29th, 2008, 12:15 pm
    Post #370 - November 29th, 2008, 12:15 pm Post #370 - November 29th, 2008, 12:15 pm
    Apple Fritters at the Hopleaf.

    Rest of the menu is very good too-- wish it wasn't so hard to get a seat in there.
  • Post #371 - November 29th, 2008, 10:24 pm
    Post #371 - November 29th, 2008, 10:24 pm Post #371 - November 29th, 2008, 10:24 pm
    Pastrami Reuben at Kenny & Zuke's in Portland. Simply heavenly.
  • Post #372 - December 1st, 2008, 1:17 pm
    Post #372 - December 1st, 2008, 1:17 pm Post #372 - December 1st, 2008, 1:17 pm
    Pork shoulder ravioli with shaved white truffles at Cru in NYC. Just one course in a fantastic 6 course tasting menu, but to me the real standout of the meal.

    Cru
    http://www.cru-nyc.com
    24 5th Ave
    New York, NY 10011
    (212) 529-1700
    -Josh

    I've started blogging about the Stuff I Eat
  • Post #373 - December 1st, 2008, 3:07 pm
    Post #373 - December 1st, 2008, 3:07 pm Post #373 - December 1st, 2008, 3:07 pm
    An out of this world Grouper Sandwich from the Beachview Golf Resort restaurant on Sanibel Island, FL. This was described to me by locals as a "locals" joint an I can see why. At $10 it was a reasonably priced, generously sized (twice as large as the bun) fresh grouper filet on a large bun with very thinly sliced onions, tomatoes and green leaf lettuce. But for me it's the breading that really clinches the deal. It's the kind that we use in the northwoods of Ontario on fresh from-the-lake walleye filets - corn flakes, pancake mix and secret spices all mashed up in a sweet/savory amalgam. It complements the flavor of the grouper w/o overpowering it.

    If you're on Sanibel and close to Middle Gulf Road, you can call the Beachview and order a sammie for pickup. If you plan on dining in, get there before 6pm or it's swamped.

    Davooda
    Life is a garden, Dude - DIG IT!
    -- anonymous Colorado snowboarder whizzing past me March 2010
  • Post #374 - December 4th, 2008, 8:05 pm
    Post #374 - December 4th, 2008, 8:05 pm Post #374 - December 4th, 2008, 8:05 pm
    My family ran out and picked up this special celebratory dinner for me tonight:

    Fries: WASC, gravy: mine, Bundt: Simple Gourmet
    Image
    Sparky is learning multiplication and figured out a way to make the candles add up right :D

    Extreme close-up of french fries and giblet gravy:
    Image
  • Post #375 - December 9th, 2008, 11:36 am
    Post #375 - December 9th, 2008, 11:36 am Post #375 - December 9th, 2008, 11:36 am
    This wasn't actually even the best thing I ate Saturday, since that would be at least two things I ate at Chuck's that day, but setting that aside...

    Puerto Rican oatmeal at Nellie's, coconut reminding me of my favorite Mexican cereal. Yum.
    Watch Sky Full of Bacon, the Chicago food HD podcast!
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  • Post #376 - December 14th, 2008, 1:15 am
    Post #376 - December 14th, 2008, 1:15 am Post #376 - December 14th, 2008, 1:15 am
    Lox, home made by Ronnie_Suburban.

    Silky rich fish flesh, smooth subtle smoke, light cure, nuance of flavor reveling skill level worthy of a berth at Russ & Daughters.
    Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

    Low & Slow
  • Post #377 - December 20th, 2008, 11:21 pm
    Post #377 - December 20th, 2008, 11:21 pm Post #377 - December 20th, 2008, 11:21 pm
    **Filet Au poivre--Classic Cajun/French Steak Preparation, pan seared Filet Mignon tail with a peppercorn crust deglazed with cognac and an 36 hour Demi-Glace. Served with horseradish mashed potatoes and quick seared veggies . . . $15.95


    At Chuck's. If you see this special on the menu, definitely give it a shot. I'll be making a special trip if I see it again.
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #378 - December 21st, 2008, 1:48 am
    Post #378 - December 21st, 2008, 1:48 am Post #378 - December 21st, 2008, 1:48 am
    This scrumptious pie from DiFara, a mere 8-minute walk from my house in Brooklyn:
    Image
    Made all the more amazing by Mr. De Marco removing it from the oven
    with his bare hands!
  • Post #379 - December 21st, 2008, 8:30 am
    Post #379 - December 21st, 2008, 8:30 am Post #379 - December 21st, 2008, 8:30 am
    Black Truffle Macaroni and Cheese from Sweets and Savories in conjunction with the Beef Short Rib entree.

    Odd thing is, we went this Saturday night and the entire time there were only two other parties. Someone go eat at this place.

    Sweets and Savories
    1534 W Fullerton Ave
    Chicago, IL 60614
    (773) 281-6778
  • Post #380 - December 21st, 2008, 12:50 pm
    Post #380 - December 21st, 2008, 12:50 pm Post #380 - December 21st, 2008, 12:50 pm
    filefish jerky at Itto Sushi in LP. Chewy and smokey and a touch briny, complemented nicely by a spritz of lemon and a dollop of kewpie. Awesome stuff.
  • Post #381 - December 29th, 2008, 4:11 pm
    Post #381 - December 29th, 2008, 4:11 pm Post #381 - December 29th, 2008, 4:11 pm
    Went to Aigre Doux on Tuesday of Christmas week. I usually don't like fish at fancy restaurants but I'm glad I ordered this.

    Coconut Crusted Whitefish.
    snow peas, shiitake, green mango, coconut broth

    Hard to explain, but something about the mix of flavors and texture was great.

    Aigre Doux
    230 West Kinzie Street
    Chicago, IL 60654
    312-329-9400
  • Post #382 - December 29th, 2008, 5:03 pm
    Post #382 - December 29th, 2008, 5:03 pm Post #382 - December 29th, 2008, 5:03 pm
    Home made Latkes on the last night of Hanukkah.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #383 - December 29th, 2008, 6:45 pm
    Post #383 - December 29th, 2008, 6:45 pm Post #383 - December 29th, 2008, 6:45 pm
    Several bites of the shockingly good grilled hard salami and swiss on rye my wife ordered at Max's Deli in Highland Park.

    Max's Deli
    191 Skokie Valley Road
    Highland Park, IL 60035
    847-831-0600
  • Post #384 - December 29th, 2008, 7:24 pm
    Post #384 - December 29th, 2008, 7:24 pm Post #384 - December 29th, 2008, 7:24 pm
    Crawfish etouffee and gumbo at Cajun Connection in Utica.
    trpt2345
  • Post #385 - December 29th, 2008, 8:21 pm
    Post #385 - December 29th, 2008, 8:21 pm Post #385 - December 29th, 2008, 8:21 pm
    G Wiv wrote:Lox, home made by Ronnie_Suburban.

    Silky rich fish flesh, smooth subtle smoke, light cure, nuance of flavor reveling skill level worthy of a berth at Russ & Daughters.

    Dang! Did he let you eat all that? I thought he was going to let me come over and eat some.
    "I would gladly pay you Tuesday for a hamburger today."
  • Post #386 - January 4th, 2009, 8:36 pm
    Post #386 - January 4th, 2009, 8:36 pm Post #386 - January 4th, 2009, 8:36 pm
    Appetizers and charcuterie at mado: in particular, Sunchokes with preserved lemon and parsley, a beautiful fatty goose prosciutto, and lamb kidneys, which I'd have mistaken for sweetbreads if I hadn't been told different. Lovely.
  • Post #387 - January 5th, 2009, 12:17 pm
    Post #387 - January 5th, 2009, 12:17 pm Post #387 - January 5th, 2009, 12:17 pm
    1. Lamb and artichokes in egg-lemon sauce at Greek Islands.

    2. Morning Glory Muffins made by the missus.
  • Post #388 - January 6th, 2009, 10:08 am
    Post #388 - January 6th, 2009, 10:08 am Post #388 - January 6th, 2009, 10:08 am
    Mhays wrote:Appetizers and charcuterie at mado: in particular, Sunchokes with preserved lemon and parsley, a beautiful fatty goose prosciutto, and lamb kidneys, which I'd have mistaken for sweetbreads if I hadn't been told different. Lovely.


    How do you cook a whole striped bass almost big enough to swallow Jonah without drying most of it out? You bake it in a thick salt crust as they did at Mado on New Year's Eve. Highpoint of the meal (just slightly above that silky goose prosciutto).
    "The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
  • Post #389 - January 6th, 2009, 1:08 pm
    Post #389 - January 6th, 2009, 1:08 pm Post #389 - January 6th, 2009, 1:08 pm
    I tend to swallow my fish, not the reverse.

    Jonah
  • Post #390 - January 6th, 2009, 1:36 pm
    Post #390 - January 6th, 2009, 1:36 pm Post #390 - January 6th, 2009, 1:36 pm
    The salmon in mole verde at Sol de Mexico.

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