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Best Thing You've Eaten [Lately]

Best Thing You've Eaten [Lately]
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  • Post #2461 - August 1st, 2018, 10:06 am
    Post #2461 - August 1st, 2018, 10:06 am Post #2461 - August 1st, 2018, 10:06 am
    Had the Lawrence Breakfast Sandwich at 3 Squares Diner this morning. Wowser. Lots could have gone wrong - too much bread-to-filling ration with the brioche bun, folded eggs are often dry, American cheese combined with jalapena butter does not seem like a natural fit to me - and yet it all came together perfectly and was really really good. The bun was the perfect size, the eggs were creamy, the jalapena butter pulled it all together. Nice, generous amount of bacon. Would order it again in a second. Also, their potatoes are terrific, seemed to be fried whole in a very hot oil, super crispy on the outside and very creamy on the inside.

    3 Squares Diner
    1020 West Lawrence, 60640
    (773) 293-6158
    INFO@3SQUARESDINER.COM
    Monday-Saturday 7a–9p Sunday 7a-3p
  • Post #2462 - August 1st, 2018, 10:17 am
    Post #2462 - August 1st, 2018, 10:17 am Post #2462 - August 1st, 2018, 10:17 am
    cleanplateclub wrote:Had the Lawrence Breakfast Sandwich at 3 Squares Diner this morning. Wowser. Lots could have gone wrong . . .

    When Sula reviewed this place, lots did . . .

    But there's something about the food at 3SD that on the surface appeals yet consistently fails to live up to its promise, no better demonstrated by a romaine salad with dry chunks of corn bread, corn, and tomatoes served in late June and tasting that way. Like a sandwich in an iconic hot dog's clothing, not much at 3SD is as it seems.

    Ouch.

    =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 #2463 - August 2nd, 2018, 9:11 pm
    Post #2463 - August 2nd, 2018, 9:11 pm Post #2463 - August 2nd, 2018, 9:11 pm
    I can’t really speak to anything else on the menu but the sandwich I had was mighty fine. Let me say that again - it was really good. I guess I’m not surprised at the bad review since on my one and only visit to Jam I remember being unimpressed - though I cannot remember the specific details- I just remember thinking I wouldn’t go back. Maybe I lucked out with my order.
  • Post #2464 - August 4th, 2018, 7:04 pm
    Post #2464 - August 4th, 2018, 7:04 pm Post #2464 - August 4th, 2018, 7:04 pm
    Sabatino's knocked it out of the f'ing park today.

    Starters of squash blossoms stuffed with ricotta and herbs and fried calamari were both on point.

    Entrées of pappardelle con funghi, veal scaloppini with mushrooms, and chicken Vesuvio were all done very well.

    Tiramisu (but really how do you fuck this up?) and cannoli were both perfectly executed.

    Been a fan for years and will continue as long as they keep this up!
  • Post #2465 - August 5th, 2018, 9:46 am
    Post #2465 - August 5th, 2018, 9:46 am Post #2465 - August 5th, 2018, 9:46 am
    2 things -

    1 - Brown butter sage gnocci at Antico in Bucktown. Not sweet, just right - lovely pillows, crispy sage. Delicious.

    2 - Garlic scallion lime chicken thighs (recipe on NYTimes Cooking). It took longer than they recommend, but the result was wonderful - really good combo of flavors. I will definitely add this to my rotation of dishes cooked regularly.
    Leek

    SAVING ONE DOG may not change the world,
    but it CHANGES THE WORLD for that one dog.
    American Brittany Rescue always needs foster homes. Please think about helping that one dog. http://www.americanbrittanyrescue.org
  • Post #2466 - August 7th, 2018, 10:15 am
    Post #2466 - August 7th, 2018, 10:15 am Post #2466 - August 7th, 2018, 10:15 am
    The best thing I have eaten lately has been the chicken adobo crepe at a bistro in the Portage Park area (Irving Austin Business District). The bistro is Bistro 6050.

    I have never had adobo.. nor have had it in a crepe. It was excellent. The chicken was so tender .
  • Post #2467 - August 8th, 2018, 8:11 am
    Post #2467 - August 8th, 2018, 8:11 am Post #2467 - August 8th, 2018, 8:11 am
    Cantelope--ripe, juicy, sweet--from a put-your-money-in-the-box farmstand in southwest Wisconsin. We wrapped it in prosciutto. Fantastic.
  • Post #2468 - August 11th, 2018, 11:51 am
    Post #2468 - August 11th, 2018, 11:51 am Post #2468 - August 11th, 2018, 11:51 am
    Broasted chicken at Fischer's Happy Hour, Northport, MI.

    Image

    7100 N Manitou Trail
    Northport, MI 49670
    (231) 386-9923
    http://www.fischershappyhourtavern.com/
    -Mary
  • Post #2469 - August 12th, 2018, 9:27 am
    Post #2469 - August 12th, 2018, 9:27 am Post #2469 - August 12th, 2018, 9:27 am
    Binko wrote:Nashville Hot Chicken Sandwich at Fry the Coop in Oak Lawn. Had the "Crazy" level hot, and, holy shit, if you're a chili head, this is the one for you. They did not tone it down at all, and I've had the extra hots from Prince's and Bolton's in Nashville. At least as hot as theirs. (And more. Apparently, this has Carolina Reaper pepper in the mix, so be warned. It's the spiciest chicken sandwich I've ever had anywhere.)

    But, aside of the heat, the flavoring was great: a mix of chili peppers, smoked paprika, brown sugar, salt, and I assume some black pepper. Chicken was breast meat, served as a sandwich in brioche bun with coleslaw and pickle, but managed to work. Not my first pick, but after taking two or three bites of that sandwich, I was glad that coleslaw was there to help temper the heat (though at the crazy level, relief was only very temporary.) Breast meat managed to be flavorful and moist without the texture of overbrined chicken. Crust was well-spiced, craggy, crispy, a little bit on the firmer rather than flaky side, but I liked it that way.

    Just loved it, through and through, and can't wait to try it again, maybe going down a level to the regular spicy.

    Fry the Coop
    5128 W. 95th St
    Oak Lawn, IL 60453

    Fry The Coop is expanding its fried chicken empire. After opening in Oak Lawn, ownership is bringing Nashville hot chicken to Elmhurst. 623 W. North Ave.

    https://chicago.eater.com/2018/6/22/174 ... ummer-2018
    "At a formal dinner party, the person nearest death should always be seated closest to the bathroom." George Carlin
  • Post #2470 - August 25th, 2018, 8:17 pm
    Post #2470 - August 25th, 2018, 8:17 pm Post #2470 - August 25th, 2018, 8:17 pm
    Gua bao at Taipei Cafe (2609 S. Halsted) - legit freshly steamed shell with rich braised pork, cilantro, pickled mustard greens, and ground peanuts with salt and sugar. I was thinking while teaching Madison this summer that Chicago doesn't have something of the caliber of Taiwan Little Eats, but the potent teas and perfect textures at Taipei are at least competitive.
  • Post #2471 - August 31st, 2018, 7:37 am
    Post #2471 - August 31st, 2018, 7:37 am Post #2471 - August 31st, 2018, 7:37 am
    Egg and Bacon Brioche from Pret A Manger.

    Not great cuisine, but I love this because it is great walking down the street food. I have written before about the McDonald's Cheeseburger this way, and this is along those lines.

    It is warm, fits perfectly in your hand, is soft and cheesy and eggy and a bit salty. The bacon is modest and adds just a bit of flavor. And it is easy to eat while walking from train to office when you did not have breakfast yet.
    o.jpg
  • Post #2472 - September 7th, 2018, 8:20 pm
    Post #2472 - September 7th, 2018, 8:20 pm Post #2472 - September 7th, 2018, 8:20 pm
    Passion fruit chiffon and strawberry pie at Hoosier Mama.

    Go now.
  • Post #2473 - September 14th, 2018, 10:57 am
    Post #2473 - September 14th, 2018, 10:57 am Post #2473 - September 14th, 2018, 10:57 am
    The meatball banh mi at Ruin Daily (328 S Jefferson). Every now and then I'll go to Ruin Daily to mix up my daily lunch routine, and I stopped in today for a sandwich. I got the meatball banh mi (I think it's listed on the menu as "banh meatball"), and it was the best sandwich I've had in a while. While not "authentic" per se, it hit all the right notes. Four big, moist meatballs cooked perfectly and lightly glazed with a sauce tasting of hoisin. Pickled jalapenos and raw shredded carrots on a substantial but not overwhelming bun. well worth the $10.
  • Post #2474 - October 2nd, 2018, 1:02 pm
    Post #2474 - October 2nd, 2018, 1:02 pm Post #2474 - October 2nd, 2018, 1:02 pm
    Oddly enough, I really enjoyed the Potbelly cheesesteak with provolone that I got yesterday. This sandwich is available for a limited time, probably in limited locations. With hot peppers, this was delicious. Due to a promotion through their app, the sandwich was free to me yesterday. This is the third "limited time" sandwich I've gotten free and the only one I might order again. The earlier ones, BBQ pulled pork and a gyros sandwich, were not good at all.
    -Mary
  • Post #2475 - October 8th, 2018, 8:28 pm
    Post #2475 - October 8th, 2018, 8:28 pm Post #2475 - October 8th, 2018, 8:28 pm
    Can I have two "bests" in the same day? The XLB at Hing Kee today were so good! Thin wrappers that didn't split, lots of soup, flavorful meat. The shaved noodles with beef at Slurp Slurp were also outstanding. Yay for wok hay!
  • Post #2476 - October 20th, 2018, 3:06 pm
    Post #2476 - October 20th, 2018, 3:06 pm Post #2476 - October 20th, 2018, 3:06 pm
    "Fried bologna" pizza (as described at the counter) at Bonci: burrata, mortadella, radish sprouts, French's yellow mustard.
  • Post #2477 - November 1st, 2018, 12:38 pm
    Post #2477 - November 1st, 2018, 12:38 pm Post #2477 - November 1st, 2018, 12:38 pm
    Interestingly enough, it was the {standard} pepperoni deep dish pizza at Pizzeria Uno on E. Ohio St. Image
    I was there for a Half Acre tap takeover. :)
    Learn what Bing prefers you not know: http://208.84.112.25/~pudgym29/bookmark4.html
  • Post #2478 - November 1st, 2018, 12:59 pm
    Post #2478 - November 1st, 2018, 12:59 pm Post #2478 - November 1st, 2018, 12:59 pm
    I ordered a special, large envelopes of pasta filled with crab in a vodka cream sauce w/mushrooms and pieces of lobster. Friggin off the hook delicious.
    Ristorante Agostino
    viewtopic.php?f=14&t=4619
    I did absolutely nothing and it was everything I thought it could be.
  • Post #2479 - November 8th, 2018, 3:46 pm
    Post #2479 - November 8th, 2018, 3:46 pm Post #2479 - November 8th, 2018, 3:46 pm
    F^{%in' shortribs, man.
    JB Market (Joong Boo Glenview) had some decent looking ones for $5.99/lb. I didn't splurge on the $10.99 ones which were better-marbled and a bigger meat-to-bone ratio.

    1) Salt, sear, put in the dutch oven lid
    2) Two small heads of garlic, cut longitudinally, placed cut side down in the pan until they're nice and brown
    3) Add onion, carrot and bell pepper (one of the last from my garden, and I don't keep celery around), cook until soft
    4) Cup of wine, cup of stock (duck, I had in my freezer), sprigs of thyme, a little water to come up to shoulder height, 275F oven.
    5) Four hours later, pull out the meat, garlic, and whatever of veg looks like it's worth eating (mainly carrots), strain everything else.
    6) Serve with garlic-smashed roasted potatoes
    7) Eat and sigh
    8) Leftovers even better the next day for lunch

    Boneless short ribs just don't have the flavor, the succulent texture. Not enough connective tissue. What else has that much meatiness and umami? Maybe shank?
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #2480 - November 8th, 2018, 6:24 pm
    Post #2480 - November 8th, 2018, 6:24 pm Post #2480 - November 8th, 2018, 6:24 pm
    JoelF wrote:Boneless short ribs just don't have the flavor, the succulent texture. Not enough connective tissue. What else has that much meatiness and umami? Maybe shank?

    Oxtails?
  • Post #2481 - November 9th, 2018, 6:33 am
    Post #2481 - November 9th, 2018, 6:33 am Post #2481 - November 9th, 2018, 6:33 am
    i love the lip smacking-ness of braised lamb shanks
  • Post #2482 - November 9th, 2018, 6:57 am
    Post #2482 - November 9th, 2018, 6:57 am Post #2482 - November 9th, 2018, 6:57 am
    Artie wrote:
    JoelF wrote:Boneless short ribs just don't have the flavor, the succulent texture. Not enough connective tissue. What else has that much meatiness and umami? Maybe shank?

    Oxtails?


    Tell you what, I don't know if they still do it, but Manny's on Jefferson used to do oxtail stew on Wednesday for lunch that hit all the right spots--flavor, connective tissue, middle of bone gelatin/marrow, even a little char on the outside. Not too wet, served with carrots, celery & potatoes, it put me in a wonderfully self-induced coma for the rest of the afternoon.

    Might be one of my favorite all-time meals, come to think of it...
  • Post #2483 - November 9th, 2018, 7:55 am
    Post #2483 - November 9th, 2018, 7:55 am Post #2483 - November 9th, 2018, 7:55 am
    jnm123 wrote:
    Artie wrote:
    JoelF wrote:Boneless short ribs just don't have the flavor, the succulent texture. Not enough connective tissue. What else has that much meatiness and umami? Maybe shank?

    Oxtails?


    Tell you what, I don't know if they still do it, but Manny's on Jefferson used to do oxtail stew on Wednesday for lunch that hit all the right spots--flavor, connective tissue, middle of bone gelatin/marrow, even a little char on the outside. Not too wet, served with carrots, celery & potatoes, it put me in a wonderfully self-induced coma for the rest of the afternoon.

    Might be one of my favorite all-time meals, come to think of it...


    Also, Manny's bone in short ribs are my go to order.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #2484 - November 9th, 2018, 7:55 am
    Post #2484 - November 9th, 2018, 7:55 am Post #2484 - November 9th, 2018, 7:55 am
    jnm123 wrote:
    Artie wrote:
    JoelF wrote:Boneless short ribs just don't have the flavor, the succulent texture. Not enough connective tissue. What else has that much meatiness and umami? Maybe shank?

    Oxtails?


    Tell you what, I don't know if they still do it, but Manny's on Jefferson used to do oxtail stew on Wednesday for lunch that hit all the right spots--flavor, connective tissue, middle of bone gelatin/marrow, even a little char on the outside. Not too wet, served with carrots, celery & potatoes, it put me in a wonderfully self-induced coma for the rest of the afternoon.

    Might be one of my favorite all-time meals, come to think of it...


    Also, Manny's bone in short ribs are my go to order.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #2485 - November 9th, 2018, 10:03 am
    Post #2485 - November 9th, 2018, 10:03 am Post #2485 - November 9th, 2018, 10:03 am
    Artie wrote:
    JoelF wrote:Boneless short ribs just don't have the flavor, the succulent texture. Not enough connective tissue. What else has that much meatiness and umami? Maybe shank?

    Oxtails?


    Every once in a while, I'll substitute oxtails in a galbijim (braised Korean shortribs) and that ends up turning out real well.
  • Post #2486 - November 10th, 2018, 3:21 pm
    Post #2486 - November 10th, 2018, 3:21 pm Post #2486 - November 10th, 2018, 3:21 pm
    Finally made it to Lola Tining's in Oak Park.
    Garlic rice, goat stew, and adobo pork belly, and sweet sausage were all fantastic and making me kick myself for not getting here sooner.
  • Post #2487 - November 11th, 2018, 6:31 pm
    Post #2487 - November 11th, 2018, 6:31 pm Post #2487 - November 11th, 2018, 6:31 pm
    Moody Tongue brewery's 12-layer chocolate cake! Wow! Six of us made it through one and a half slices, plus a round of well-made beers

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