What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    The wild and the pure.
    Brandade and spaghetti carbonara
     


  2. mordecai

    mordecai Immoderator

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    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.
     


  3. kwilkinson

    kwilkinson Having a Ball

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    Brandade and spaghetti carbonara

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


  4. track309

    track309 Senior member

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


    Cadenhead's Old Raj & tonic
    [​IMG]
     


  5. Rambo

    Rambo Senior member

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    I'M IN MIAMI, BITCH
    Brandade and spaghetti carbonara
    What the hell is this? Is there glass involved?
     


  6. kwilkinson

    kwilkinson Having a Ball

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    [​IMG]
     


  7. mordecai

    mordecai Immoderator

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


  8. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    Brandade and spaghetti carbonara

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


  9. romafan

    romafan Senior member

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    pork chops (cutlet? [​IMG] - 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?
     


  10. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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.
     


  11. gdl203

    gdl203 Affiliate Vendor Dubiously Honored Affiliate Vendor

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    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.
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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


  13. pickpackpockpuck

    pickpackpockpuck Senior member

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  14. adambparker

    adambparker Senior member

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    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.
     


  15. ChicagoRon

    ChicagoRon Senior member

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

    When is Mclain going to release a cookbook, damnit?
     


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