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Phoenix Flame Cafe- Modern Mediterranean and Latin in Niles

Phoenix Flame Cafe- Modern Mediterranean and Latin in Niles
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  • Phoenix Flame Cafe- Modern Mediterranean and Latin in Niles

    Post #1 - January 7th, 2021, 11:14 am
    Post #1 - January 7th, 2021, 11:14 am Post #1 - January 7th, 2021, 11:14 am
    Had a delicious carryout meal last night from Phoenix Flame Café in Niles (it's tucked behind the Village Creamery; on Waukegan at Oakton). We tried tacos, an empanada, a steak wrap, and the mixed flame (from the menu: two sliced pork, two short rib and one thin Mediterranean sausage served with seasonal vegetables and phoenix potatoes).

    Everything was very tasty and flavorful, especially the sauces. Food was packed with care and included garnishes. The fries were fresh cut and excellent; phoenix potatoes were roasted and well seasoned wedges. The meat in the mixed flame plate was all outstanding (forced to choose, I’d say the short rib was my favorite) and our favorite taco was the shrimp.

    Spoke with one of the owners when we picked up and he was kind and friendly. Looking forward to trying more of the menu!

    https://phoenixflame.net/menu

    Phoenix Flame Café
    8010 N. Waukegan Rd, Niles
    Tuesday- Sunday 11 AM – 9 PM
    847-779-3474
  • Post #2 - January 7th, 2021, 3:59 pm
    Post #2 - January 7th, 2021, 3:59 pm Post #2 - January 7th, 2021, 3:59 pm
    Could you expand on what makes the sausage "mediterranean"?
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #3 - January 7th, 2021, 4:38 pm
    Post #3 - January 7th, 2021, 4:38 pm Post #3 - January 7th, 2021, 4:38 pm
    JoelF wrote:Could you expand on what makes the sausage "mediterranean"?


    I can try! It's a thin sausage, served in a coiled shape, and to me the dominant spice is cumin.
  • Post #4 - January 7th, 2021, 4:48 pm
    Post #4 - January 7th, 2021, 4:48 pm Post #4 - January 7th, 2021, 4:48 pm
    I have no idea what these sausages were, but I make a lot of different sausages. If you put in the seasonings of that region, you have a sausage of that region. Certainly, that is what a cajun ( andoullie ) sausage is, or chorizo.

    https://www.food.com/recipe/mediterrane ... age-438151
  • Post #5 - January 7th, 2021, 6:50 pm
    Post #5 - January 7th, 2021, 6:50 pm Post #5 - January 7th, 2021, 6:50 pm
    la* wrote:
    JoelF wrote:Could you expand on what makes the sausage "mediterranean"?


    I can try! It's a thin sausage, served in a coiled shape, and to me the dominant spice is cumin.

    Didn't mean to sound too cynical. The Med is a big place. It could have been Spanish butifarra, Greek loukaniko, Balkan cevapcici, North African Merguez, kefta kebab...
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang

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