Fun Playing With A Chicago Breakfast That Channeled the Catskills

I so apologize for the long delay between posts. Since my last post on May 19, we've been to NY and back, and to Cincinnati and back - cooking on both trips. Reports will follow eventually - but I didn't want to lose this report on a very cool Chicago spot that was our last taste of that city on our early May trip.

Donut Holes - the Amuse at Lou Mitchell's

Having been forced to dismiss the lawsuit against the city that tore up my labrum after the trial judge allowed the City to fundamentally change the case, literally moments before we were to select a jury, and knowing we'd be re-filing and starting again, I was determined to enjoy one last special taste of Chicago before we left to drive back to Cleveland. The only problem was that we'd had to meet with my attorney first thing Thursday morning, and we had to be checked out of our hotel room by noon to avoid extra charges. So - we sprinted across downtown to 565 W Jackson Blvd to sample a place recommended by a friend - Lou Mitchell's. 

Now, I suppose that there are a lot of locals who think this place is a tourist trap and nothing but. But let me tell you - one step into the dining room, one breath of the aromas, and one look at the tables, food and servers were enough for me! I felt transported to the world of "Catskilland" - a marketing term coined for New York's Catskill Mountain resorts in the late 1980s. My parents were married at the Nevele, and my childhood experience was indelibly inked by time spent "in the Catskills," at the Nevele and other resort hotels long gone. Since I married Bob nearly 15 years ago, I'd often hoped to take him to the Catskills to experience at least a taste of it; however, it is almost gone now (Kutshers Country Club  is the only "Borscht Belt" hotel still operating).

Fast forward back to Lou Mitchell's. It wasn't especially "Jewish" at all - but something about the look, the smell, the feel - I felt like I was back in The Mountains. It didn't hurt that our server was an older woman who understood completely when I asked for expedition, as we needed to walk a bunch of blocks back to our hotel before noon (and it was already after 11am). I wanted to take some atmosphere shots, but the stress and hurry made that impossible. The above freshly prepared donut holes are kept in a container by the entrance, and offered to patrons as they enter or wait for a table. Fortunately, we got to enjoy our nosh and get right to a table.

La Conga Delight (Bacon, Tomato and Cheese), Choice of Homemade Bread, Melted American Cheese, Crisp Bacon and Tomato, Fries

My selection - brought freshly cooked, hot, crispy and delicious. The house-made fries are simply lovely - creamy and crispy. And, the leftovers made a delightful road snack, holding much of their crunch though cold.

House-Made Coleslaw




Though I skipped the pickle, I adored this cole slaw.


La Conga Close Up



BLT Club, Crisp Bacon, Lettuce and Tomato on Homemade Golden Brown Greek Toast, Fries



Bob loved his choice (and my bite was fantastic) - crunchy, cheesy, creamy - and most importantly - made fresh with fresh ingredients.

Since the case has been started over again, I anticipate additional Chicago trips to resolve it. We have promised to return to Lou Mitchell's without a time clock ticking over our heads, to give it the respect and enjoyment that it deserves. Despite the rush - we had great fun sampling not only the tasty food and fabulous service - but the nostalgic atmosphere of Lou Mitchell's.

Fun Playing With [Prairie] Fire

Our Wednesday in Chicago was turned, by the judicial system, into a "start over."  After a year and a half of litigation, this was very disappointing. By 6pm, we knew that we were done, and that we'd be leaving the next morning. Mentally and physically exhausted, I spoke with my friend Ronnie, who proceeded to call over to the relatively new Prairie Fire to get us a table. As it turned out, they were fully booked on a Wednesday - and after sampling some of the wonderful food dished out by Chefs Sarah Stegner and George Bumbaris (the same folks behind the suburban Prairie Grass Cafe), I can understand why!

We started out at the bar with a couple of cocktails. My eye was drawn hither:


Pineapple Infused Fris Vodka

Our wonderful bartender, who's name has unfortunately slid through the sieve that was my brain, was kind enough to share a taste of this lovely nectar. Chef Sarah saw us at the bar, and sent out some nibbles while we waited for our table.


French Lentils Slow Cooked with Tomato Marmalade, Crumbled “Capriole Farm” Goat Cheese and Crispy Shallots 




Nueske's Bacon, Spring Onion and Goat Cheese Pizza

No sooner did these plates touch the bar than our table was ready. So, we headed for the table, with our food and drinks following smartly behind us. The service at Prairie Fire is simply superb - all teamwork, no waiting!

The food was worth a wait - the lentils were just the right texture, and infused with so many lovely flavors. The shallots provided a crunchy counterpoint, and the goat cheese melted in the mouth. The pizza was also very tasty - though I'm not sure that it was really "pizza" - the crust had just enough chew, and the toppings melded perfectly on the palate.



The bread was also exquisite, especially when topped with the heavenly, unsalted butter and immersed in the lentils.

The preliminaries had us dangerously close to full before the entrees could arrive!


Dinner special: Housemade Goat Sausage with potatoes and goat cheese, microgreens 


Bob's entree, a one-off, featured the most ethereal Goat Sausage.




Moussaka: Layers of Braised “Mint Creek Farms” Lamb, Potato, Eggplant and Golden Crusted Bechamel Sauce 



My entree was also delicious - amazingly tender lamb, layered with savory eggplant, potato and a decadent sauce that was determined to cheer me from the rotten day I'd had.  Half came back to the hotel room (and spent the night in an ice bucket before returning to Cleveland).

Though we should have been too full - we planned to order dessert. Then, our server appeared with the following:


Banana Creme Pie

 
Warm Sticky Toffee Date Cake with Ice Cream 

 

The pie was lovely, but the dessert winner was this amazing Date Cake with Toffee topping - as a sucker for anything toffee or butterscotch, I was a very happy camper. Even Bob the chocolate fiend agreed that this was one of the best desserts he'd had - the combination of date and toffee was simply sublime. We greatly appreciate the Chefs' generosity.

Chef Sarah had told us that the restaurant was anxiously awaiting a review by Chicago Tribune food writer Phil Vettel, which they'd been advised would be in the next day's paper. I'm pleased to report that Prairie Fire scored 3 out of a possible 4 stars, in a review available here. Though we would have preferred for this meal to have been a victory celebration, our dinner experience at Prairie Fire was just what the doctor ordered  after a wasted 400 mile trip - a comfy bar, delicious local food, very reasonable prices, and exquisite service. Hope that it continues to do well. We certainly had fun playing with [Prairie] Fire!

Fun Playing With Stuffed Deep Dish Pizza in Chicago

My law practice recently brought me to Chicago for a few days mid-week. The emphasis on this trip was business, not food, so we didn't play as much as usual. However, we still managed to try some Chicago specialties that are worth writing about.

Our first dinner - Giordano's Stuffed Pizza.I've had New York variations on this style before - where a second crust covers the top of the pizza and is baked over it. Chicago's version is different- combining the second crust with deep dish to make something unique.

House Salad

This portion was more than ample for two of us. I loved that the carrots were not out of a food service bag.


House Dressing

Taste  and consistency said "homemade"! Very good.


Small Cheese Stuffed Crust Pizza

When this first came to the table, I was a little confused - I expected a second crust on top. Further exploration explained the mystery.

Where's the top crust?

Aha! The top crust is actually under the cheese and sauce. Hmmm. Seemed a little unnecessary like that - adding extra chew and extra carb without adding much flavor to the party. Still, I cannot deny that, overall, this was a tasty pizza, which was still very palatable eaten cold the next morning after sitting out all night (our hotel room didn't have a refrigerator). My verdict is that I would neither seek out nor reject this kind of pizza.We would probably not return to the Jackson Boulevard location of Giordano's again, however, because the service was truly poor and there was not a manager to be seen. Despite the poor service, we had fun sampling Giordano's Stuffed Crust Pizza.

Fun Playing with Dim and Den Sum

Dim Sum, as many of you know, is a Cantonese reference to "The Heart's Little Treasures." In practice, Dim Sum generally consists of small plates of dumplings, cakes, rolls and other dainty goodies, usually labor-intensive to make, and quick and easy to eat. Cleveland-area Chefs Christopher Hodgson and Jeremy Esterly have turned the concept inside-out with their historic (read: first legal in Cleveland) food truck: Dim and den Sum. Combining modern communications technology (ie Facebook and Twitter), cooking technology (a mobile kitchen) and eclectic crafting on Slow Food, Soul Food, and Asian themes, these two young Chefs have created a new food sensation, which appears at various venues around the Greater Cleveland Area. Where and when they will be serving is where the social network tech comes in.

Last Thursday, I had an 11:30am appointment in Willoughby, and was rushing to get caught up on my  morning info-overload when I saw a post on the Facebook Wall of fellow blogger Cleveland Foodie:  "Want to try Dim and den sum? Work on the east side? They are coming to my office parking lot tomorrow at 11:30 - stop by!" An inquiry or two later, I learned that they would be serving until 1:30pm, "or until the food runs out." Hopeful that I could make it after my appointment, I found myself flying into the parking lot of 24865 Emery Road just about 1pm. And imagine my distress to see that they were obviously gearing up to drive out! As my mind considered parking in front of them to stop them from leaving, I was rescued by yet another Cleveland food blogger, Heidi Robb (of Life in Recipes), and another gentleman, who emerged from their vehicles just as I was hitting the driveway apron. Thank goodness, and lucky for us!

Why so lucky, you ask? Because we all got an awesome lunch for a little money!

The Uniquely Decorated Dim and Den Sum Truck

Chef Chris informed us that everything on the menu was still available except tater tots (because he'd already shut and cooled the fryer). And he was out of tomatoes. And singles. And we said: "no worries!"

First up - a sandwich for the gentleman:

Brisk-wich: Slow roasted brisket, asian baked beans, spring onion relish, pickles

Heidi ordered two sets of sliders:

Chicken slider: chicken confit, watermelon slaw, homemade hot sauce 

Pork Slider: Pulled Pork, kimchi-onaise, seaweed salad 

I did not get to taste any of those, but they sure looked fabulous! I had briefly considered taking my lunch back to my office to eat, but the sight and smell of the other items sealed it. Back in my car, as Dim and Den Sum rolled past my rear window, I dug into my packages!

Shortrib slider: Braised local shortrib, corn salsa, teryiaki sauce 

What a lovely introduction to Dim and Den Sum! Melt-in-your-mouth tender shortrib, crunchy fresh onions and corn (not super sweet, but better than I would expect for May), and mild teriyaki adding salty bite against the sweet salsa.  A toothsome appetizer.

PBLT: Slow roasted pork shoulder, thick cut bacon, tomato relish, sriracha mayo, red leaf lettuce

PBLT = Pork, Bacon, Lettuce and Tomato.

This DDS signature sandwich was a little sad to be missing it's tomato components - but pork fat definitely made up for it!

This last photo is included to show off the bacon more. It is a most worthy bacon - deeply tasty, not overly salty, and richly porky. Mine was just a tad undercooked, such that it was a bit too chewy, but I'm not holding that against it - conceptually, and in execution (but for the doneness of the bacon) it was a fabulous sandwich, which I anticipate happily eating again. The pulled pork was perfectly cooked and flavored, and the sriracha mayo made my lips tingle with pleasure. Though the menu described the greens as red leaf lettuce, my sandwich also had peppery micro greens, which added even more depth to the flavors, while the leaf lettuce added crunch. All in all, a lunch worthy of committing a parking violation to get!

Dim and Den Sum posts the info on where and when it will be serving to Facebook and Twitter, and provides menu and other information on its website. The website says that they are also available for catering or corporate events. I highly recommend playing with their food (I hear the tater tots with truffle are to die for!) if you have the opportunity to do so.

More Fun Playing With Burgers and Drinking Lemonade at Michael Symon's B Spot

Another three visits means another blog post about B Spot, located in Woodmere Ohio. This would be the fifth such post. First. Second. Third. Why so many posts, you may ask? It's simple. When I upload my photos to Flickr - nothing gets so many hits or comments as my photos from B Spot. Is it the food? Is it the photos? Is it Michael Symon? Beats me. All I know is that so long as it continues to be good - and so long as there are menu items I haven't written about yet - I'll be posting.

I wrote the above paragraph several B Spot visits ago, and it is still true. Though I don't want to overload a single post (which means I'm saving photos from my most recent visits for later), I do want to share some "breaking" news.

About two weeks ago, B Spot started serving made-from-scratch lemonade. Now, this is not just any made-from-scratch lemonade. This lemonade is sweetened with Ohio Honey instead of sugar. Ohio Honey is pure, raw honey harvested with love by local Slow-Food members Lucy and Charlie Wellhausen. And - it tastes delicious!



Sorry for the fuzzy photo. This one is better:

My dining companion and I really loved this lemonade. Now, since it is made from scratch from primo ingredients, it costs a little more than a soda ($3.50). And, when I sampled it a week and a half ago, I was told that there are no free refills. Please do not let this deter you from trying it. After all, you expect to pay this much (or more) for a craft beer, and you don't expect free refills there. This is a fabulous, refreshing, unique lemonade (you really can taste the honey). So - enjoy!

Returning to my exploration of the B Spot menu, I had sampled two out of the three types of wings - the sriracha and the lime & cilantro. There was one left to try, and a recent visit with my husband and  our friend Tom provided the perfect opportunity.


Roasted Garlic & Parm Wings

 

While these wings were mighty in size, texture and tenderness, they were our least favorite of the three varieties offered (I am evenly split in loving the other two). While I love garlic, especially when it is all caramelized and creamy as here, we all agreed that it did overwhelm the other flavors and textures a bit. Which isn't to say that we didn't devour them, because we did. The chicken meat is so plump and flavorful; I've never seen so much meat on a wing.

Tom also tried this Symon staple:


Tomato Blue Cheese Soup 


He was expecting something a little spicier - but reported the flavors were spot on. Since he had a cold, we didn't share!


My burger was the only one at this lunch that was new - as I predicted when Michael first told me about the weekly one-offs - the Smasher's Specials are making it impossible to complete my self-assigned task of tasting and photographing the entire menu!


Loaded Potato Skin Burger 

 

The burger patty sat atop sour cream and chives, and under half a baked potato stuffed with bits of real bacon, cheese. More sour cream was drizzled on top.

 

Thought the flavors were good, I felt that the sandwich needed a little more moisture. To the rescue came the Coffee BBQ sauce. Yes mom, you read that correctly. Coffee BBQ sauce. Me, who despises all things coffee, loves the Coffee BBQ sauce at B Spot.

Next visit to B Spot - even though I've shown you this one before, I really liked this photo of my dining companion's burger:


Thin Lizzy - burger with caramelized onions, cheddar, pickles (hold the mayo)

I was again seduced by the Smasher's Special:


Chicago Beef



Jus 


As it happened, another dining companion ordered the same, and his was a tad more photogenic:





This fabulous combination of tastes and smells had me totally channeling my favorite Chicago purveyor of this classic: Al's #1 Italian Beef. The perfectly spiced and cooked roast beef was piled on the burger, then topped with house-made giardiniera - a pickle of sweet peppers, hot peppers, and carrot. And provolone cheese, which isn't on a real Italian Beef, but which worked very nicely on the burger, oozed and goozed it's way down the sandwich. After a dip in the jus - it was heaven in my hand!



And from the last visit to B Spot for this post - yet another Smasher's Special, which did not have a catchy name, but damn did it taste good:

 
Burger atop cole slaw, topped with BBQ Beef, Cheeze Whiz and Onion Ring 

Let me start by saying that I am an absolute sucker for the B Spot cole slaw - I really wish they'd offer it as a free-standing side. So even though whiz isn't real food, I decided that I had to try this combo. I was not disappointed.

 

Though the BBQ beef could have easily overwhelmed the burger - it didn't - it merely complimented and moistened it from the top.





This one was finger-licking good.

Those darn specials! How will I ever get through the rest of the menu? Jamie - to the rescue!


Cheeseburger with Swiss

Though I think that by the end of this meal, Jamie was wishing he'd followed my lead! Not that he didn't love his burger (he did) - he just saw how amazing mine was!

And so, another round of playing with B Spot Burgers comes to an end. Though, my hairdresser is located two doors down from B Spot, and I seem to have another haircut coming up in my near future . . . .