What did you eat last night for dinner?

[itsstillmatt]

Brandade and spaghetti carbonara

 

[mordecai]

Originally Posted by iammatt

Brandade and spaghetti carbonara
maybe my favorite food in the world besides raw oysters. at a restaurant near my house they make it with roasted tomatoes. incredible.

 

[kwilkinson]

Originally Posted by iammatt

Brandade and spaghetti carbonara

Was that cod caught and salted locally? Was it organic?

 

[track309]

Bar food- crabmeat sliders, bbq meatball sliders, & crawfish boudin empanada with pickled ginger remoulade sauce

Cadenhead's Old Raj & tonic

 

[Rambo]

Originally Posted by iammatt

Brandade and spaghetti carbonara
What the hell is this? Is there glass involved?

 

[kwilkinson]

 

[mordecai]

Originally Posted by Rambo

What the hell is this? Is there glass involved?
it's what Labelking uses to cover his nicks and cuts

 

[gdl203]

Originally Posted by iammatt

Brandade and spaghetti carbonara

Sounds like an odd combination and a lot of starch. Which was the appetizer/primo and which was the main?

 

[romafan]

pork chops (cutlet?

- no bone), broccoli sauteed w/ garlic, roasted potatoes, pepper jelly.

* photos above (and this couple taking pix of their cappaccino @ Joe) lead me to ask a question: is there a new food-foto fetish thing going on?

 

[itsstillmatt]

Originally Posted by gdl203

Sounds like an odd combination and a lot of starch. Which was the appetizer/primo and which was the main?
No starch in brandade. That was first, spaghetti next. I don't know why we wanted both, though. It just seemed like it would taste good.

 

[gdl203]

Interesting. What you call brandade and what I call brandade seem to be two different things. Our brandade is based on salt cod and potatoes, like a parmentier.

 

[itsstillmatt]

(Leftover) brandade croquettes, pistou soup, lamb with white beans.

 

[pickpackpockpuck]

White bean soup (from this Michael Chiarello recipe: http://www.foodnetwork.com/recipes/m...pe/index.html). Really good. Perfect fall comfort food.

 

[adambparker]

Made it back to Green Zebra. Great menu right now.

1st course
Hen of the woods pate, crostini with date "mostarda" (more of a date preserve spread)
Fresh burrata with crispy lentils, julienned peppers and pickled red onions

2nd course
Roasted pumpkin soup (a bit too much acid in this one, which cut the heaviness of the cream nicely, but threw off the flavor balance)
3-onion soup (vidalia, leek and ramps)

3rd course
Udon in sweet and sour broth
Poached duck egg with smoked potato puree and sourdough toast

Dessert
Pecan pie, goat milk ice cream with carmel and goat cheese sauce

Drinks
Left Coast imperial stout (lasted me the whole dinner)
House-made concord grape soda


The mushroom pate was spectacular - wouldn't have thought of the date preserve-mushroom combination, but will be making it at home now
Their burrata is always good - they switch up the condiments seasonally, but it's almost always on the menu
Onion soup was to die for - the ramps really added something to the traditional french onion soup
Udon was very good - great broth, just the right amount of heat
Poached duck egg - this is one of their signature dishes, which I hadn't had in the previous 3-4 times I've been, but it lived up to the hype

Probably our favorite place in town - with tax and tip it came in just over $100, which is an absolute steal for the quality. Never ceases to amaze me what a good deal this place is. If you're in Chicago and haven't been, go now.

 

[ChicagoRon]

I've been planning a return trip soon... thanks for the tip -

When is Mclain going to release a cookbook, damnit?