boudreaulicious wrote:The bacon portion was 3 small pieces but lovely--as much as I love "artisanal" bacon--my main complaint is that it just isn't crunchy enough--this managed to be both.
David Hammond wrote:boudreaulicious wrote:The bacon portion was 3 small pieces but lovely--as much as I love "artisanal" bacon--my main complaint is that it just isn't crunchy enough--this managed to be both.
It seems crunch would have more to do with cooking method (or length of cooking) than provenance.
Santander wrote:David Hammond wrote:boudreaulicious wrote:The bacon portion was 3 small pieces but lovely--as much as I love "artisanal" bacon--my main complaint is that it just isn't crunchy enough--this managed to be both.
It seems crunch would have more to do with cooking method (or length of cooking) than provenance.
If this were true, turkey bacon would be a much better seller.
Thanks to each of you for the reports - I love having brunch options with a soul, and have been taking solace mostly in Nightwood since Cuatro closed.
boudreaulicious wrote:For some reason, "home" cured bacon (encompassing the chef prepared bacon that I find in the better brunch spots) often doesn't have the same crunch (or perhaps as much pure fat) as the commerical stuff. It's more meaty and, therefore, seems to not crisp up the same way. Am I imagining this?
boudreaulicious wrote:
For some reason, "home" cured bacon (encompassing the chef prepared bacon that I find in the better brunch spots) often doesn't have the same crunch (or perhaps as much pure fat) as the commerical stuff. It's more meaty and, therefore, seems to not crisp up the same way. Am I imagining this?
KennyZ wrote:
I think it's just a choice cooks make with bacon that they consider special. By slicing it a little thicker and cooking it to a point with a bit more chew, one can better bring out the flavor of the artisanal product. That said, for breakfast I prefer cheaper, crisper bacon too.
REB wrote:...their burger is still haunting me a few weeks and several burgers later, I wanted to put in a good word for it....is a burger where the meat is the story - - Slagel beef topped only with caramelized onions, cooked to medium rare. The beef was so good that nothing else was necessary. Even an aged Dietzler burger last Saturday night paled in comparison.
At $14 with fries, this isn't a cheap burger. But, given the quality of the meat and the housemade potato bun, I think it's worth the occasional splurge.
happy_stomach wrote:I'm generally not a fan of fish and chips. The portion was very generous, two huge pieces of haddock. I thought the fish was too moist for this preparation, but I loved the chips, which were served very hot from the fryer and crisp. (
Kennyz wrote:REB wrote:...their burger is still haunting me a few weeks and several burgers later, I wanted to put in a good word for it....is a burger where the meat is the story - - Slagel beef topped only with caramelized onions, cooked to medium rare. The beef was so good that nothing else was necessary. Even an aged Dietzler burger last Saturday night paled in comparison.
At $14 with fries, this isn't a cheap burger. But, given the quality of the meat and the housemade potato bun, I think it's worth the occasional splurge.
You're not kidding. Wow, that's a hell of a burger and it's going to haunt me too for some time to come. I loved it and everything else about my first visit to Owen & Engine this evening.
turkob wrote:When we asked the temperature that the chef recommends on the burger the waitress told us medium. We considered it, but went with medium rare and were glad we did. It's been a long time since I've ordered a premium burger that the chef recommends cooked anything but medium rare. I wonder if it was just the way the chef likes his burgers, or if there was something about this burger that benefited from longer cooking.
happy_stomach wrote:My first visit to Owen & Engine last night was OK to good.
Kennyz wrote:I recently had a second burger, and again I ordered it medium rare. This time, however, it was cooked well beyond that - probably the medium-well side of medium. The burger was still very juicy and beefy. I enjoyed it a lot, but still preferred the med-rare version, which I thought had even more flavor.
redhanded wrote: My one complaint is that they spooned the tartar sauce on top of the fish and I'm just more of a malt vinegar gal.
REB wrote:While the burger was great, the fries this time were disappointing. They were sadly soggy.
David Hammond wrote:REB wrote:While the burger was great, the fries this time were disappointing. They were sadly soggy.
One shouldn't have to ask for "crisp" fries, but I always do because that seems one small way to make sure I get fries that are not what fries should never be.
I was amused that I was focused on how the burger was cooked, only to be disappointed by the fries, which were really great during my prior visit to O&E. I suppose next time I'll have to emphasize both a rare burger and crispy fries. I suppose a few polite pleas to the server is worth it for a good meal.David Hammond wrote:One shouldn't have to ask for "crisp" fries, but I always do because that seems one small way to make sure I get fries that are not what fries should never be.REB wrote:While the burger was great, the fries this time were disappointing. They were sadly soggy.
Kman wrote:OH, that's not good. They certainly didn't do that when my wife and I dined there and we wouldn't have been happy if they had. I hope you provided feedback that tartar should be served on the side - I'd hate for glopping it on to the fish to become the new norm.
wendy wrote:Kennyz wrote:REB wrote:...their burger is still haunting me a few weeks and several burgers later, I wanted to put in a good word for it....is a burger where the meat is the story - - Slagel beef topped only with caramelized onions, cooked to medium rare. The beef was so good that nothing else was necessary. Even an aged Dietzler burger last Saturday night paled in comparison.
At $14 with fries, this isn't a cheap burger. But, given the quality of the meat and the housemade potato bun, I think it's worth the occasional splurge.
You're not kidding. Wow, that's a hell of a burger and it's going to haunt me too for some time to come. I loved it and everything else about my first visit to Owen & Engine this evening.
Count me a(nother) fan of the burger. My SO ordered the burger with 2 year aged cheddar and rasher. But here is the thing - he ordered it well done and it was STILL amazing. Our charming waiter Ryan said the burger was comprised of ribeye and shortrib cuts. The caramelized onions had great flavor from the homemade Worcestershire sauce.
I ordered the soup - a fish stew with a monster prawn/mussels/clams, stewed tomatoes, fennel, with a pinch of chile. Reminiscent of cioppina but with a sweetness.
Great beers rounded out an impressive first visit.
Chefcon wrote:My experiences there have benn pretty good. My real question for those who do not like the fish and chips, the best I have had in chicago for my money, where is a better place to get fish and chips?