LTH Sunday Dinner & (optional) Exchange 1/12 @ D4 Café
LTH Sunday Dinner & (optional) Exchange 1/12 @ D4 Café
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LTH Sunday Dinner & (optional) Exchange 1/12 @ D4 Café
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Post #1 - December 16th, 2024, 8:50 pmKatie C on Yelp wrote:D-4 Cafe was amazing! I was visiting from San Francisco and knew this was my chance to eat some authentic Bosnian food. My Bosnian partner looked up a couple of places and I'm so glad we found this one.
The cevapi was perfectly spiced on the soft warm pita. That was the best Bosnian coffee I've had too! The Burek was so fresh, it took about 20-30 to make but was so worth it.
It's a quiet, humble restaurant with a mom n pop duo making the food! As their son told me and thanked me for coming, the food is made with love.Flks L. on Yelp wrote:The owners are from Bosnia, and they serve authentic Balkan food.
I ordered cheese pita, shopska salad, and yogurt. The salad was a great mix of fresh veggies, topped with chunks of feta cheese.
Cheese pita was stuffed with cheese, was fresh and crips. You can tell it was just made. Delicious.
The restaurant seems to have a bar as well - I see a few types of options for those that like to accompany the meal with a drink.
There are other 5-star reviews, but who cares? Let's review the Bosnian food and atmosphere ourselves, with the LTH Sunday Dinner Group January 12, at 6 pm. Some of us will be exchanging dishes to take home and consume, details of that are here.
Join us! All are welcome. (But please post in this thread if you'll be joining us, so we can give the restaurant a head count.)
Attending:
nr706
Cathy2
Moetchandon
Dave & Merle
Giovanna
Exchanging:
Cathy2
nr706
Dave
January 12, 5:30 pm
D4 Café & Bar
5806 N Western Ave
Chicago, IL 60659
(773) 293-7360Last edited by nr706 on January 7th, 2025, 11:29 pm, edited 5 times in total.
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Post #2 - December 16th, 2024, 8:59 pmI will be there and exchange.
Thanks!
Regards,
CAthy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #3 - December 17th, 2024, 6:38 amI’m in for dinner.
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Post #4 - December 18th, 2024, 8:24 pmMerle and I are in for dinner and exchange.Never order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #5 - December 30th, 2024, 3:48 pmDave148 wrote:Merle and I are in for dinner and exchange.
Will Merle exchange, too?
I made borscht today, which will be my exchange. I will have dillk and sour cream on top to stir in. If you don't want one or the other, let me know.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #6 - December 30th, 2024, 4:38 pmI am planning on joining you for dinner (no exchange, tho).
Giovanna=o=o=o=o=o=o=o=o=o=o=o=
"Enjoy every sandwich."
-Warren Zevon
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Post #7 - December 30th, 2024, 7:14 pmGiovanna wrote:I am planning on joining you for dinner (no exchange, tho).
Giovanna
Wonderful!Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #8 - December 30th, 2024, 8:23 pmCathy2 wrote:Dave148 wrote:Merle and I are in for dinner and exchange.
Will Merle exchange, too?
NahNever order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #9 - January 7th, 2025, 10:41 amMaking a spaghetti sandwich to exchange. (I know, it sounds a little weird.)
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Post #10 - January 7th, 2025, 10:43 amnr706 wrote:Making a spaghetti sandwich to exchange. (I know, it sounds a little weird.)
I believe my Mom has talked of this sandwich, but I want to think it was Chef Boyardee between the covers.
Mom has been known to enjoy a mustard sandwich, too.
Looking forward to your unique take on this.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #11 - January 7th, 2025, 5:36 pmHi,
I just looked at their website and made a phone call to verify: they close at 7 pm on Sunday. I think our 6 pm start time might be cutting it close.
Looking forward to this dinner.
Regards,
Cathy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #12 - January 7th, 2025, 11:30 pmMoved the start time to 5:30 pm
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Post #13 - January 9th, 2025, 8:18 pmJust made a batch of “Slow Cooked Melted Eggplant and Tomatoes” for your dining pleasure.Never order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #14 - January 10th, 2025, 5:19 pmDave148 wrote:Just made a batch of “Slow Cooked Melted Eggplant and Tomatoes” for your dining pleasure.
This sounds exciting!Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #15 - January 11th, 2025, 3:26 pmReservation for 6 @ 5:30 under "Tom." (They wanted to be sure we know it's the Bosnian place, not the Irish place by the same name. We know.) See you there!
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Post #16 - January 13th, 2025, 7:10 amCathy2 wrote:Dave148 wrote:Just made a batch of “Slow Cooked Melted Eggplant and Tomatoes” for your dining pleasure.
This sounds exciting!
Recipe = https://nourishevolution.com/melted-eggplant-tomatoes/Never order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #17 - January 13th, 2025, 9:05 amPix and a write up here.
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Post #18 - January 17th, 2025, 3:34 pmDave148 wrote:Just made a batch of “Slow Cooked Melted Eggplant and Tomatoes” for your dining pleasure.
I cooked half pound of farfalle (butterfly) pasta, then heated the sauce adjusting the salt, pepper and Italian seasoning, mixed in pasta, some pasta water and a generous quantity of ricotta for our lunch today. It was delicious.
Thanks!
Regards,
CAthy2Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #19 - January 17th, 2025, 8:24 pmCathy2 wrote:Dave148 wrote:Just made a batch of “Slow Cooked Melted Eggplant and Tomatoes” for your dining pleasure.
I cooked half pound of farfalle (butterfly) pasta, then heated the sauce adjusting the salt, pepper and Italian seasoning, mixed in pasta, some pasta water and a generous quantity of ricotta for our lunch today. It was delicious.
Thanks!
Regards,
CAthy2
Merle poured it over my homemade meatballs for tonight’s dinner.Never order barbecue in a place that also serves quiche - Lewis Grizzard
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Post #20 - January 17th, 2025, 10:30 pmMerle is onto something!Cathy2
"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways,
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Post #21 - January 18th, 2025, 6:10 amCathy2 wrote:Merle is onto something!
She’s a trendsetter.Never order barbecue in a place that also serves quiche - Lewis Grizzard
