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Boeufhaus - meat, steaks and more in Ukrainian Village

Boeufhaus - meat, steaks and more in Ukrainian Village
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  • Boeufhaus - meat, steaks and more in Ukrainian Village

    Post #1 - October 4th, 2015, 2:26 pm
    Post #1 - October 4th, 2015, 2:26 pm Post #1 - October 4th, 2015, 2:26 pm
    This post by Da Beef in the Roast Beef Sandwich thread immediately inspired me to move Boeufhaus up to the top of my lunch list. I'd had a couple of very nice dinners there but last week, I finally stopped in for lunch, which they've been serving for a few months now . . .

    Image
    Boeuf On Weck | slow roasted boeuf, horseradish, caraway, sea salt, jus
    A mighty fine sandwich . . . maybe could have used a touch more salt because, well, that's a lot of beef.


    Image
    Cheesesteak | shaved ribeye, white american, charred onion, D'Amato's roll
    I actually liked this sandwich better than the Weck but unlike the Weck, it was a bit skimpy. Great spear of vinegar pickle and chips, too (served with both sandwiches).


    Image
    Boeuf Fat Fries | sea salt, malt vinegar aioli
    A bit soft and kind of bland. The flavorful chips that were served with the sandwiches were way more enjoyable.


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    Green Salad | house greens, fine herbs, parmigiano reggiano, onion vinaigrette
    A nice green salad. :)


    Image
    Lunch Menu | 15.1001

    During lunch, any sandwich and a draft beer are $15, which is a good deal. And during our visit, the music was excellent, too. I'd love to go back and try some of the other sandwiches. And, as I posted up top, a couple of dinners I had here were very good and worthy of return visits. A 1-2 punch with pre-game drinks beforehand at Sportman's Club would make for an exceptional evening.

    =R=

    Boeufhaus
    1012 N Western Ave
    Chicago, IL 60622
    (773) 661-2116

    Sportsman's Club
    948 N Western Ave
    Chicago, IL 60622
    (872) 206-8054
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #2 - October 4th, 2015, 7:45 pm
    Post #2 - October 4th, 2015, 7:45 pm Post #2 - October 4th, 2015, 7:45 pm
    Have only been for lunch. Enjoyed the weck. Pass on the pastrami.
    "In pursuit of joys untasted"
    from Giuseppe Verdi's La Traviata
  • Post #3 - December 21st, 2015, 8:02 pm
    Post #3 - December 21st, 2015, 8:02 pm Post #3 - December 21st, 2015, 8:02 pm
    I returned to Chicago for the weekend for my yearly Julbord fix, and took a late dinner with my traveling companion at Boeufhaus on Friday. We shared some starters, sides and the 55-day ribeye steak. The steak, closer to rare than the medium rare we requested, was sliced before it arrived. We would have preferred to have cut our own meat, but I have eaten at very few steakhouses, and I wonder if there's a protocol I'm not aware of. Is it not preferable to serve the steak whole? Is a sliced steak an entailment of asking to share one, or are there other modern considerations to blame, like some need to serve an Instagram-ready plate? Lastly, the steak had that appealing funk we associate with long aging, but it wasn't as "beefy" as I expected; is the cut responsible for that? The extended age?

    We also ordered a torchon of foie gras; salad; spaetzle; mushrooms and some roasted veg. These were terrific, and the wines selected were fantastic (the presumptive somm/beverage director knew my tastes because I've been going to his store, Red & White, for some years). I was super-impressed by the wines and really liked the food, though the steak's kiddie-table presentation was a surprise.
  • Post #4 - December 21st, 2015, 8:20 pm
    Post #4 - December 21st, 2015, 8:20 pm Post #4 - December 21st, 2015, 8:20 pm
    A large, shared steak is often pre-sliced these days. Sort of a "retro" approach that for a long time was kept alive by Peter Lugar and not many other places. I'm sure they'd be happy not to pre-slice if you ask. They should probably inquire as to how you'd like it. I'm generally a fan. The pre slicing also tends to make it look less well done than it is, due to the oxygen reacting with the sliced meat.
  • Post #5 - December 21st, 2015, 8:23 pm
    Post #5 - December 21st, 2015, 8:23 pm Post #5 - December 21st, 2015, 8:23 pm
    JeffB wrote:A large, shared steak is often pre-sliced these days. Sort of a "retro" approach that for a long time was kept alive by Peter Lugar and not many other places. I'm sure they'd be happy not to pre-slice if you ask. They should probably inquire as to how you'd like it. I'm generally a fan.


    Thanks! I'll certainly keep this in mind for future steaks.
  • Post #6 - December 21st, 2015, 9:02 pm
    Post #6 - December 21st, 2015, 9:02 pm Post #6 - December 21st, 2015, 9:02 pm
    My friend and I shared a steak, and we appreciated that it came sliced and already divvied up on our two plates. A couple might prefer to do the divvying up themselves, but for two (platonic) pals, it was ideal to be spared this intimacy. I'm probably generalizing as to preferences, but that's my guess.

    It was plenty, and it was delicious.
    Pithy quote here.
  • Post #7 - December 21st, 2015, 9:44 pm
    Post #7 - December 21st, 2015, 9:44 pm Post #7 - December 21st, 2015, 9:44 pm
    syncretism wrote:I returned to Chicago for the weekend for my yearly Julbord fix, and took a late dinner with my traveling companion at Boeufhaus on Friday. We shared some starters, sides and the 55-day ribeye steak. The steak, closer to rare than the medium rare we requested, was sliced before it arrived. We would have preferred to have cut our own meat, but I have eaten at very few steakhouses, and I wonder if there's a protocol I'm not aware of. Is it not preferable to serve the steak whole? Is a sliced steak an entailment of asking to share one, or are there other modern considerations to blame, like some need to serve an Instagram-ready plate? Lastly, the steak had that appealing funk we associate with long aging, but it wasn't as "beefy" as I expected; is the cut responsible for that? The extended age?

    We also ordered a torchon of foie gras; salad; spaetzle; mushrooms and some roasted veg. These were terrific, and the wines selected were fantastic (the presumptive somm/beverage director knew my tastes because I've been going to his store, Red & White, for some years). I was super-impressed by the wines and really liked the food, though the steak's kiddie-table presentation was a surprise.

    Interesting because I also had the beef when I visited and also found that it just wasn't as beefy as I had hoped. It was very good, just not great. Everything else was fantastic, and I've returned just to sit at the bar for cocktails with friends (great cocktails!). In any event, I look forward to returning . . . and I will give the beef another try.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #8 - January 3rd, 2016, 9:23 am
    Post #8 - January 3rd, 2016, 9:23 am Post #8 - January 3rd, 2016, 9:23 am
    We went for New Year's Day brunch. They didn't expect the crowd they got but I did not hold that against them at all.

    We both chose specials. She had the burger which was fantastic. Cooked perfectly with amazing texture and beefy flavor. I had the cassoulet which was also very well done and a generous portion. The short rib filled beignets stole the show however. Served with a bit of jus, they were the perfect size and crispness. I could eat many of these!

    We will definitely be back, that boeuf on wreck was calling my name.
  • Post #9 - February 25th, 2016, 2:25 pm
    Post #9 - February 25th, 2016, 2:25 pm Post #9 - February 25th, 2016, 2:25 pm
    Fun mid-week visit to the 'haus last night and man, was it terrific. 5 man table so we were able to try quite a lot, although the only thing that was new to me was the specials board bone-in strip, which was, like every piece of meat I've had there (with the possible exception of duck breast on my first visit) perfectly cooked and beefy. It was also more than enough for 2 people - I think the server told us 27 oz. - and thus at $72 a relative steakhouse bargain (although as our server informed us in a really long intro and description of the specials, they don't consider themselves a steakhouse) . We also got the 35 and 55 day ribeyes and each was great. To my taste the 55 day tastes just right and it's hard to discern much aging on the 35, which is a bit odd but nice in a mixed crew with different tastes. Just great meat though and yes, I like it that they slice it up - especially given the group setting we had. Apps and sides were all faultless, save for a lack of salt on the fries (remedied by me).

    One of the many things that I really appreciate about Boeufhuas are the smaller portion sizes and commensurate pricing. I never walk out feeling like 20 lbs of shit in a 10 lb bag , which almost always happens to me at more traditional steakhouses. Part of it is sharing steaks which I've done every time I've been, but even more it's the non-gargantuan sized sides and apps (and lack of endless potato options, fried and cheesed every which way). I guess more non-steakhouse cred.

    We drank a lot, I didn't hear any complaints, and loved my Daiqueri and Old Fashioned. It was business but not the Magnum of Harlan crowd (which is good since it's not a steakhouse and not that sort of wine list) but we did have a nice Nebbiolo - not sure what exactly because I did the food order but not wine. I do remember the list being eclectic in a good way, if small.

    Anyway, I could go. It was a great meal, and it always astounds me how few people that I talk to have been here. If you haven't been you should go. Soon.
  • Post #10 - March 3rd, 2016, 10:11 pm
    Post #10 - March 3rd, 2016, 10:11 pm Post #10 - March 3rd, 2016, 10:11 pm
    i had a fantastic lunch here today: i've been wanting to eat a 'beef on weck' sandwich ever since i saw that wonderful PBS sandwich show years ago. back then i thought the name was hilarious, and even when i found out 'weck' was the name for a roll in a specific region of germany it still seems a wonderfully silly name for a sandwich. and it was terrific- excellent salty bun, great 'au jus' on the side, very tender rare, thinly sliced beef and a very fine side salad instead of the standard chips. i thought my friend's beef fat fries were not crisp enough and the aioli served on the side had broken, but her hanger steak was terrific and everything was enjoyable.
    anyway, i wanted to alert you all to the fact that as of about 2 weeks ago there is now a retail counter up front. the sausages were reasonably priced, i think, at $7.99/lb.. today there were toulouse, jager, blood sausages for sale; a country pate at $10.99/lb; a very tempting bone marrow butter as well as at least 1/2 a dozen cuts of beef. we had a very long conversation with john the butcher, who, like every young butcher i've ever met was very happy to share his tremendous knowledge of butchering with an audience.
    Last edited by justjoan on March 3rd, 2016, 10:51 pm, edited 1 time in total.
  • Post #11 - March 3rd, 2016, 10:32 pm
    Post #11 - March 3rd, 2016, 10:32 pm Post #11 - March 3rd, 2016, 10:32 pm
    Such a small point, but I thought the aioli that came with the steak frites had broken as well. The hanger was great though.
  • Post #12 - March 4th, 2016, 11:52 am
    Post #12 - March 4th, 2016, 11:52 am Post #12 - March 4th, 2016, 11:52 am
    Booooooooof.

    A group us ate here last Saturday for a...birthday? Is it still a birthday dinner if the birthday was several months ago? Regardless, good people, good food.

    The menu was done as a tasting so the names of the dishes won't necessarily match what's on the menu.

    CRUDITÉ Green goddess
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    PORK BELLY BITES with red pepper sauce
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    SHORTRIB BEIGNETS Braised Rib, Natural Jus
    Image

    ANOTHER THING WE ATE
    Image
    Do not ask for by name.

    TARTARE OF BOEUF House blend, caper, shallot, dijon, herbs,
    egg yolk, brioche
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    COUNTRY PATE
    Image

    CREAMY POLENTA “Tapenade” of escargot
    Image

    CECI BEAN CAVATELLI Haus merguez, caramelized shallot, fried ceci bean, caciocavallo, paprika jus
    Image
    A standout for me.

    55 DAY DRY AGED RIBEYE
    Image

    FILET MIGNON
    Image
    meat dishes came with a few sides
    CAULIFLOWER GRATIN Leek, gruyère, béchamel, herbed bread crumb
    Image
    Image

    FLOURLESS CHOCOLATE CAKE
    Image

    BERRY CREME BRULEE
    Image

    It's so satisfying when a place that's been super hyped up delivers on all accounts.
    Dearest Chicago on Web
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  • Post #13 - March 7th, 2016, 4:52 pm
    Post #13 - March 7th, 2016, 4:52 pm Post #13 - March 7th, 2016, 4:52 pm
    "That cauliflower gratin though". HBD! :twisted:
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #14 - January 16th, 2017, 7:27 am
    Post #14 - January 16th, 2017, 7:27 am Post #14 - January 16th, 2017, 7:27 am
    What's the deal with this place?
    One to three people may be seated at the bar.
    No. My SO can't do it. That's why we ask for a table.

    $50 charge to hold the reservation and "may" be nonrefundable if you cancel less than 24 hours before. Ok, I can sorta understand this. It's still B.S. though.

    Table of two subject to 90 minute limit. Three or more gets two hours.
    90 minutes? Really?
  • Post #15 - January 16th, 2017, 8:44 am
    Post #15 - January 16th, 2017, 8:44 am Post #15 - January 16th, 2017, 8:44 am
    hoppy2468 wrote:What's the deal with this place?
    One to three people may be seated at the bar.
    No. My SO can't do it. That's why we ask for a table.

    $50 charge to hold the reservation and "may" be nonrefundable if you cancel less than 24 hours before. Ok, I can sorta understand this. It's still B.S. though.

    Table of two subject to 90 minute limit. Three or more gets two hours.
    90 minutes? Really?

    Not understanding your complaint. You want a reservation and it's a tiny place --so to avoid getting screwed by holding a table that could go to someone waiting (guaranteed lost revenue for them), they ask for a deposit. or you can wait like everyone else. What would you have them do?
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #16 - January 16th, 2017, 9:56 am
    Post #16 - January 16th, 2017, 9:56 am Post #16 - January 16th, 2017, 9:56 am
    boudreaulicious wrote:
    hoppy2468 wrote:What's the deal with this place?
    One to three people may be seated at the bar.
    No. My SO can't do it. That's why we ask for a table.

    $50 charge to hold the reservation and "may" be nonrefundable if you cancel less than 24 hours before. Ok, I can sorta understand this. It's still B.S. though.

    Table of two subject to 90 minute limit. Three or more gets two hours.
    90 minutes? Really?

    Not understanding your complaint. You want a reservation and it's a tiny place --so to avoid getting screwed by holding a table that could go to someone waiting (guaranteed lost revenue for them), they ask for a deposit. or you can wait like everyone else. What would you have them do?

    I've been to Beoufhaus and thought it was very special--loved it. But projecting myself into the mind of the poster, I'd say one of those "may"s is an issue. (It would be for me.) If they take my reservation for a party of two or three, and I specify I want a table, I want to know that I will have a table, not that I may have one but may not.

    I get that I can choose to go somewhere else if I don't like their rules. I'm just saying I find that one off-putting.
    Pithy quote here.
  • Post #17 - January 16th, 2017, 11:14 am
    Post #17 - January 16th, 2017, 11:14 am Post #17 - January 16th, 2017, 11:14 am
    I haven't yet been to Boeufhaus, but it's on my radar. I'm not sure I understand some of the arrangements mentioned above, so perhaps those familiar with it can help me out by answering a few questions.

    hoppy2468 wrote:What's the deal with this place?
    One to three people may be seated at the bar.
    No. My SO can't do it. That's why we ask for a table.

    Do they have two-tops that they use for reservations for couples, or is it only a bar and larger tables (four-tops or more)? If they have two-tops, do you automatically get one if you have a reservation for two? This is standard procedure at any place that takes reservations. Did you have a reservation? If so, they should have given you a two-top, if they have them, or a four-top, if they don't. However, it is understandable that if a restaurant has advance reservations that fill all their two-tops, they can't provide one to a walk-in customer with no reservation, so they would offer the bar to walk-ins. Or, offer the next opening for a two-top, although that could require a substantial wait.

    hoppy2468 wrote:$50 charge to hold the reservation and "may" be nonrefundable if you cancel less than 24 hours before. Ok, I can sorta understand this. It's still B.S. though.

    This has become fairly standard at a lot of places these days. I've encountered it on Opentable for numerous places.

    As for the "may" part, although it's not usually stated, such charges are commonly left to the restaurant's discretion. There are reasons why a reservation may need to be cancelled at the last minute. A death in the family is the most obvious, but not the only one. A year and a half ago I had a reservation guaranteed with a credit card at Ardent, an upscale restaurant in Milwaukee, and incurred a serious unexpected injury (requiring several hours in the emergency room) that day. They were extremely gracious about letting me cancel with no charge when I called. I was able to eat there a year later, and when I thanked them for the ability to cancel, they were again very gracious, noting that sometimes "life happens" and they are happy to accommodate such incidents appropriately.

    hoppy2468 wrote:Table of two subject to 90 minute limit. Three or more gets two hours.
    90 minutes? Really?

    What is this "limit"? Is this a limit on the amount of time you occupy your table? Isn't this subject to the pacing of the meal, which is under their control? Is this announced when you are seated? I've never had that happen. I have been in a situation where a restaurant needed a table we were occupying for another reservation after we had completed our meal but had not yet asked for the check; they offered us a free round of drinks at the bar if we were willing to move, which seems fair.
    Last edited by nsxtasy on January 16th, 2017, 1:41 pm, edited 2 times in total.
  • Post #18 - January 16th, 2017, 12:34 pm
    Post #18 - January 16th, 2017, 12:34 pm Post #18 - January 16th, 2017, 12:34 pm
    I very much appreciate the credit-card-deposit option and I greatly prefer it over the non-refundable, ticketed configuration that's becoming more common these days. I think it's a reasonable, mutually-beneficial solution that protects the restaurant from last-minute cancellations, while also giving the customer some leeway should something unforeseen come up.

    As for wanting specific seating, I can see where that might be a problem. In the case of Boeufhaus, the folks over there are very nice and I'd simply suggest calling them. If sitting at the bar is an absolute no-go for you or anyone in your party, you could at least explain that to them and see what they can do.

    The time limit component is a bit uncommon, especially at this price point, but they're not going to remove you from the restaurant if they've yet to serve you food you've ordered. The limit is in place to prevent long-term lingering over coffee (or wine) after dinner while other diners are waiting for your table to turn. If you're planning an evening where you'd like to do that, Boeufhaus is probably not the best choice on that particular occasion. If, however, you have tickets to a game or a show after dinner, it's probably a non-factor.

    It's quirky but they're very up front with it all. And I'm ok with places not trying to be all things to everyone. There are certainly specific aspects of Boeufhaus that make it unconventional but in the end, it's a great, intimate, really distinctive spot that's an excellent place to go when your circumstances line up with the limitations caused by their tiny space.

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #19 - January 16th, 2017, 1:10 pm
    Post #19 - January 16th, 2017, 1:10 pm Post #19 - January 16th, 2017, 1:10 pm
    We (two people) always sit at the bar and rarely reserve, though moreso now that it's getting on people's radar. Never once had a time limit mentioned, but I don't know that the bar isn't treated differently. I know the bar is not an option for the person who raised the question, but we've had many a nice leisurely meal sitting there with fun interactions with the bartenders and the chefs and others who wander over. If we want steak, it's where we go as it fits our vibe and serves exceptional meat.
  • Post #20 - January 17th, 2017, 11:17 am
    Post #20 - January 17th, 2017, 11:17 am Post #20 - January 17th, 2017, 11:17 am
    I haven't been in awhile, but when I called them it seemed all these rules melted away. I asked for a reservation for 2 and made a reservation for 2- easy peazy. I am wondering if they have just been burned by too many people making reservations on OpenTable and then bailing at the last moment. It is easy to understand both sides of the coin. Save me some Ribeye!

    chico
  • Post #21 - January 21st, 2017, 4:13 pm
    Post #21 - January 21st, 2017, 4:13 pm Post #21 - January 21st, 2017, 4:13 pm
    For anyone interested in the food (advise if I should start a new thread, please) my friend and I popped in for lunch last Saturday. I'd wanted to try lunch here for a while but my friend's a pretty late riser so when he was available at a more normal hour I pounced on the opportunity.

    Parking was quite a chore that day but we eventually got lucky. Walked in and most of the tables were occupied but there was plenty of space at the bar which works great for us as it's usually one of our preferred seating spots when available. Bartender quickly provided us with menus and glasses of water then gave us time to review our choices. I asked about some of the draft choices I saw on the chalkboard and he described them and poured me some samples. While they were both tasty my friend had said the words "Bloody Mary" and my mind was made up. These were quite tasty renditions, steering to the spicier side which is just how I like them.

    Based upon feedback from another friend who'd been to Boefhaus before I suggested we get an order of the shortrib beignets to split as an appetizer. I opted for the Boeuf on Weck and my friend the Pastrami.

    First - those shortrib beignets are fantastic! Perfectly fried balls of dough filled with rich moist flavorful shortrib meat - with a side of a jus that must have been reduced to be so tasty. Even though they were still burn-your-mouth-hot right out of the fryer we couldn't stop ourselves from eating them.

    Next up, the sandwiches. Our bartender had told us they are served with house-made chips but that one could get the beef-fat fries for an upcharge, which I elected to do (friend stayed with the chips). Once the sandwiches arrived we each exchanged half of ours with the other to maximize the tasting opportunity. I started out with the Boeuf on Weck which is one of the tenderest beef sandwiches I can recall having. Horseradish accents on top of a juicy and delicious beefyness on a house made weck (roll). So the year just started but easily the best sandwich I've had in 2017 - and I'm guessing for a while to go yet. Moving on to the pastrami I quickly saw the error of my sequencing - after the relatively delicate taste of the roast beef the pastrami seemed salty by comparison. Texture and taste were everything I would normally want in a pastrami and I think it was just my palate reacting to the transition. It certainly didn't stop me from eating it! Oh, and the boeuf fat fries were perfectly cooked, crispy on the outside and creamy on the inside, properly seasoned and served with a side of a delicious aoli.

    When were done we both acknowledged we had "the itis" (Boondocks reference) and definitely wouldn't need to be eating anytime soon - but that we'd definitely be back, both with a spouse for lunch and to try the dinner menu. We lingered at the meat case up front and the hostess informed us she could have the butcher come up to help us but we declined - and suggested they should push the meat BEFORE the customers are seated and then hold it for them. :) Beautiful looking meat in the case, though, definitely an option for procuring some top notch steaks and other cuts.

    It's a very small place serving serious steakhouse food in a decidely non-steakhouse environment (had some great music playing while we were there). Everyone we interacted with there was friendly and professional and I look forward to my next visit.
    Objects in mirror appear to be losing.
  • Post #22 - January 21st, 2017, 4:47 pm
    Post #22 - January 21st, 2017, 4:47 pm Post #22 - January 21st, 2017, 4:47 pm
    Kman wrote:For anyone interested in the food (advise if I should start a new thread, please) my friend and I popped in for lunch last Saturday...

    [SNIP]

    It's a very small place serving serious steakhouse food in a decidely non-steakhouse environment (had some great music playing while we were there). Everyone we interacted with there was friendly and professional and I look forward to my next visit.

    Your last paragraph implicitly acknowledges that non-food commentary pertaining to a restaurant (environment, service, music, etc.) belongs in the discussion of a restaurant along with food-specific commentary. So no, no separate thread is necessary.
    Pithy quote here.
  • Post #23 - January 21st, 2017, 4:49 pm
    Post #23 - January 21st, 2017, 4:49 pm Post #23 - January 21st, 2017, 4:49 pm
    riddlemay wrote:
    Kman wrote:For anyone interested in the food (advise if I should start a new thread, please) my friend and I popped in for lunch last Saturday...

    [SNIP]

    It's a very small place serving serious steakhouse food in a decidely non-steakhouse environment (had some great music playing while we were there). Everyone we interacted with there was friendly and professional and I look forward to my next visit.

    Your last paragraph implicitly acknowledges that non-food commentary pertaining to a restaurant (environment, service, music, etc.) belongs in the discussion of a restaurant along with food-specific commentary. So no, no separate thread is necessary.

    It was a joke!

    =R=
    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain
  • Post #24 - January 21st, 2017, 5:13 pm
    Post #24 - January 21st, 2017, 5:13 pm Post #24 - January 21st, 2017, 5:13 pm
    Guys, quit your boeufing.
  • Post #25 - January 22nd, 2017, 3:01 pm
    Post #25 - January 22nd, 2017, 3:01 pm Post #25 - January 22nd, 2017, 3:01 pm
    cilantro wrote:Guys, quit your boeufing.


    :lol: :lol: :lol:
    Objects in mirror appear to be losing.
  • Post #26 - January 23rd, 2017, 10:08 am
    Post #26 - January 23rd, 2017, 10:08 am Post #26 - January 23rd, 2017, 10:08 am
    ronnie_suburban wrote:
    riddlemay wrote:
    Kman wrote:For anyone interested in the food (advise if I should start a new thread, please) my friend and I popped in for lunch last Saturday...

    [SNIP]

    It's a very small place serving serious steakhouse food in a decidely non-steakhouse environment (had some great music playing while we were there). Everyone we interacted with there was friendly and professional and I look forward to my next visit.

    Your last paragraph implicitly acknowledges that non-food commentary pertaining to a restaurant (environment, service, music, etc.) belongs in the discussion of a restaurant along with food-specific commentary. So no, no separate thread is necessary.

    It was a joke!

    =R=


    I know that, Ron (i.e., I didn't miss the snarky/facetious nature of Kman's opener, and so I recognized it as humor). But it touched on a serious point, which is a tendency on these boards to dismiss restaurant commentary that is not food-specific, and so I felt it worthy of a serious response. Apologies if my reply struck anyone as overly contentious.
    Pithy quote here.
  • Post #27 - November 29th, 2017, 12:01 pm
    Post #27 - November 29th, 2017, 12:01 pm Post #27 - November 29th, 2017, 12:01 pm
    Don't get out too much but wanted to bump Boefhaus for being my favorite spot in 2017. Need to get back soon.
  • Post #28 - November 29th, 2017, 5:59 pm
    Post #28 - November 29th, 2017, 5:59 pm Post #28 - November 29th, 2017, 5:59 pm
    AlekH wrote:Don't get out too much but wanted to bump Boefhaus for being my favorite spot in 2017. Need to get back soon.


    What if they've gone downhill since you were last there?
  • Post #29 - November 30th, 2017, 7:20 am
    Post #29 - November 30th, 2017, 7:20 am Post #29 - November 30th, 2017, 7:20 am
    would be a bummer for sure 8)
  • Post #30 - November 30th, 2017, 4:18 pm
    Post #30 - November 30th, 2017, 4:18 pm Post #30 - November 30th, 2017, 4:18 pm
    It hasn’t; bit rougher on the pocket book though.

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