Categories
food

Vinnie’s Subs Roast Beef

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We keep plugging away at Vinnie’s to see if anything can topple the Prosciutto and Mozz from the top spot. Nothing so far. This roast beef sandwich was good, but I just can’t get behind the cold, roast beef submarine as a regular part of my diet.

It’s quality, lean roast beef and the bread is fresh. But I wouldn’t order it when something as original as their homemade Tuna or the Prosciutto and Mozz are hanging around.

Here is the current Vinnie’s ranking:

  1. Prosciutto and Mozzarella
  2. Tuna
  3. Vinnie Special
  4. Roast Beef

I think I’m trying the ham next, with double spicy giardiniera.

Categories
food

Meier’s Tavern

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Yes, that’s a styrofoam plate. What, are you surprised that someone with my taste and style would eat from anything but fine china? I didn’t think so. I can’t fool you intelligent reader people. You know that fine china doesn’t matter to me. I care about taste, texture, atmosphere, fast cars, and fast wom…wait, just kidding about those last two things. Let’s talk about this burger.

My wife and I had just walked 18 holes so we were running a calorie deficit the size of Texas. We needed food, and we needed it fast. So we headed to the Hackney’s on Harms on this beautiful summer evening, figuring that they would have no problem fitting two people in with that massive outdoor patio they have. Wow, I was wrong. It was packed, I’m talking jam-packed. No parking spots, people milling around all over the place, cars parked on the street, dogs and cats living together. ‘Twas a nuthouse. So we left.

We hit Meiers Tavern at 235 West Lake in Glenview. We were a little nervous as we pulled up because the tavern was dead. We figured it would have pulled in some of the Hackney’s overflow, but there were only about 10 cars in the lot. However, I didn’t let this discourage me, I had heard good things about the place so I convinced my wife to accompany me. It was that, or she could wait in the car. Ha, just kidding.

The burger was great. A little small, but done right and with good flavor. They put plenty of American cheese on it and the grilled onions were buttery and flavorful. The bun was toasted nicely, I think they actually stuck it in the oven for a little because even the top was toasty. Nice touch.

The atmosphere is all bar. I get the feeling that people come here primarily to drink beer. The good burger is just a bonus. This suits me just fine. My wife was not quite as impressed and she struggled a little with the atmosphere, but she enjoyed her chicken sandwich. It helped that I was really nice to her for being such a trooper. I even offered to stop at Dairy Queen on the way home for a malt but she declined.

Great place, just know that it is a bar and you’re not going to get ceramic plates.

Categories
food

Carmichael’s Steak House

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Sure, Grant Achatz is a creative guy and Alinea is cutting edge. And Shawn McClain of Spring is very talented and has recently won a James Beard award. But let’s face it, the most innovative food in Chicago is emanating from Chicago steakhouses.

Take, for example, the appetizer above from Carmichael’s Steak House. It’s called the Buffalo Chicken Spring Roll. What kind of human thinks of combining chicken wings with an egg roll? Talk about thinking out of the box. Talk about being creative.

At what point does a chef stand in the kitchen and say, “Hey, let’s chop some chicken breast up, combine it with classic wing sauce, toss in some celery and carrots, stuff it into an egg roll, and deep fry it?” I’m not sure I can even guess.

I think maybe some chefs are trying to rebel against this molecular gastronomy trend. With the voice of Stentor, they are saying, “I will combine classic comfort food from America and Asia to raise the appetizer to new heights! To new heights I say!”

I didn’t think the egg roll could get any better than the Southwestern Egg Roll from Chili’s, but I was wrong, very wrong.

Carmichael’s is a great place. It’s at 1052 West Monroe in Chicago and there are a ton of reasons to go there. The burgers are very good. The outdoor patio is beautiful. The valet parking is free. It’s convenient to downtown but somewhat off the beaten path. It has a classic, lighted sign out front. Aren’t those enough reasons? Stop in and just be comfortable.

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food

Coalfire Pizza

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First, let me apologize. I’m new with this blogging package so my picture is not the usual size. Please click on it and you will get the full resolution version. Any input on this new format is much appreciated.

Alright, now let’s get to the food. The pictured pie is from a new pizza place in my neighborhood called Coalfire Pizza, located at 1321 W. Grand Avenue. It’s a rugged stretch of Grand Avenue but has a lot of great food. This place is a fine addition to the neighborhood and is probably the best Neapolitan style pizza I’ve had in town (barely edges out Spacca Napoli and Sapore di Napoli).

Coalfire is evidently the hottest, most even fire going. You pop the pizza in the coalfire oven and the bottom gets crispy while the top stays soft and gooey. That’s what it’s like. You get this crispy bottom combined with a soupy like top. Take another look at that picture. The tomato sauce, cheese, and olive oil mix with the top portion of the crust to form this viscous topping. It’s difficult to explain and quite original. I have not tasted anything like it in Chicago.

I got the sausage pizza. It had tomato sauce, mozzarella, Italian sausage (sweet or hot), and olive oil. It was $14.50. Very good. They have a strange service methodology though. You come in, take a seat, the hostess brings you a menu, then you actually go up and order/pay at the counter. Pretty odd. Then they bring the pizza out to you…I left a 15% tip. Is that too much? Too little? I don’t know.

The owners are local restaurant guys that grew up in Massachusetts (according to Metromix). I guess this is modeled after a pizza place out east. Definitely worth a visit, even if you are a Chicago-style pizza lover.

Categories
food

Hilldale Golf Club

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ATTENTION! ATTENTION! New Feature! I will begin reviewing dogs from local golf courses. This plump and juicy special was purchased from Hilldale Golf Club in Hoffman Estates, IL.

Very good. Note the grill marks. It was definitely made on the grill because I saw it with my own two eyes. Also note the blackened grill bits on the bun. That’s because the grill master put the bun on top of the grill for a few moments to warm it up. That’s a sign that someone cares about food preparation, even if they are caged in a makeshift kitchen between the 9th and 10th holes.

And man was it huge. We’re talking some serious girth. Take a closer look if you will, doesn’t it look thicker than your average dog? It was strangely huge. Not very spicy or flavorful though, but I tossed some mustard on it and it satisfied my hunger. A dog at the turn is becoming a must for me. Let me now if you’ve had any great dogs at local golf courses.

Categories
books

The Neon Rain

This is the start of another crime/thriller series with one main character, a genre that is my most reliable source of pop fiction. I start at book one and follow the character through each novel in succession. It’s probably my number one outlet for non-organized, brainless, leisure time. If I have a break, and it’s not long enough to think about what I should I do next, I just crack open a book like this.

The main character in this series is a New Orleans homicide detective named Dave Robicheaux and so far he is the main character in 16 books. In this book, Robicheaux is investigating the murder of a prostitute and stumbles upon a shady network of arms dealers and drug traffickers. He gets embroiled in their world and has to end up kicking some ass to extract himself from it.

It’s quite dramatic and over the top. A little too much so, that’s why I say the jury is still out on this series. Robicheaux encounters just about every possible bad guy in this book; a dirty cop that happens to be his partner, a retired general that still thinks he’s fighting a war, a Columbian drug lord, a Mafia kingpin, an ex-marine killer, an ex-CIA killer. You name it. At the same time, he falls in love with a woman he meets while escaping from two dirty cops (other than his partner), his brother gets shot in the head, and he revisits his alcoholism by going on a bender to end all benders. Wow.

It’s a good story though, but I didn’t read it under the best of circumstances. It took me a few weeks to read because I’ve been really busy lately. When this happens, I get confused and lost sometimes. I didn’t give the book much of a chance. But I will read the next few and decide if I’m going to press onward with the series.

The thing that will keep me in the series, in the short term at least, is that it has a lot of New Orleans character. This is important to me in the same way that Hillerman’s novels reflect the character of the Navajo reservation and Grafton’s novels capture the spirit of California’s central coast. I like the way Burke describes Robicheaux’s meals, all of which have a New Orleans flare. Descriptions of food always stick with me. Burke takes you to Cafe du Monde, out for oysters, and to a shack for a po’ boy sandwich, among other things. He paints New Orleans as a unique and beautiful place, albeit somewhat troubled and riddled with corruption. But it is Robicheaux’s home, and through his first person descriptions you get a feeling for the beauty and peace of the city.

Categories
food

Scoozi

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I’m glad that the goat was invented, because I love goat cheese. Isn’t it beautiful? I wonder if it’s really that starkly white or if the dairy industry universally takes all color out of it. They make American Cheese yellow, so what’s preventing them from whitening some cheese? It’s whiter than the white tablecloth and white china.

Pictured is the penne pasta with goat cheese and sausage from Scoozi. It had some tomatoes and spices tossed in also. When I got it, I stirred it up so that the goat cheese melted and created a tart, creamy tomato sauce. I wonder if that’s what the chef expected.

I love burying my face in a plate (or bowl) of pasta. This was a two-looker. That means I looked up twice while I was shoveling it in, once to tell my wife I loved her, and once because I thought she was trying to take some. That means I liked it. A one-looker is very rare and is reserved for something very special, like some pasta with pancetta. I’ve never had a no-looker, but there’s always tomorrow.

Scoozi is part of the LEYE group of restaurants. They do it right and I rarely have an issue with an LEYE restaurant. Except for Maggiano’s, where they just give you too damn much food, it’s a waste.

Well, thanks for hanging with me.

Categories
food

Home Depot Chicago Red Hots

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The other day, I had to cut a hole in some wood. No big deal really. I just needed to plug in my Mac in the new office space, which necessitated a small hole in the back of a shelving unit. So what’s a man do when he has to cut a hole in some wood? He goes to Home Depot. That’s right, he goes to Home Depot and buys a saw.

I like the Home Depot on North Avenue because it’s open 24 hours. But that’s not the only thing to like. I also like it because it has a Chicago Red Hots in the vestibule of the exit area.

We’ve all seen the signs for Red Hot Chicago, the maker of Chicago style hot dogs and other fine meat products. But I’m not so sure that this hot dog stand is associated with the Red Hot Chicago company. They have the words “Chicago Red Hots” prominently displayed as their name. However, it’s probably an independent shack of some sort that serves products made by Red Hot Chicago. This is all just speculation. I don’t really care. I was just focused on finding the right saw to cut a hole in some delicate backing material on a shelving unit without ruining the aesthetics of my new office space. For me, that’s some heavy construction, and requires a lot of thought.

So much thought, that I almost forgot to eat lunch. It was already around 2pm and I hadn’t had food since 8am, so I was hungry. When the burly security guard checked my receipt and let me pass, I made a beeline to the hot dog stand. I ordered up the all-beef polish sausage with mustard, hot peppers, and celery salt ($3.50). No tomatoes and pickles for me, sorry Chicago. It was good, real good. I can still taste it 6 hours later. I mean, I can really still taste it.

I thought it appropriate to use my newly purchased saw as the backdrop for my half-eaten sausage just so you could see how manly I am. Wow, Golic would be proud of me because I consumed it after setting it on the germ-ridden package without a napkin in between. Momma always said, “You have to eat a pound of dirt before you die.”

The polish sausage is classic Chicago street food. It’s even more classic when it comes from a hot dog stand. Dammit, I just bought a saw; and men that buy saws at 2pm on weekdays don’t hesitate to stop at hot dog stands for some lunch. That’s just the way it works.

Categories
books

On Writing Well

I need to become a better writer. Part one was to start writing a lot; just writing a lot and paying attention to the craft from an intuitive standpoint. That part started in January 2006 with this blog and has burgeoned into books, golf, and food.

Part two was to learn more about the craft and build writing skills. That started about a year ago with my re-reading of Strunk and White. But after Strunk and White I got arrogant. I was content to just write and write and read and read in hopes that volume would lead to improvement. I think it did for awhile, but now I’ve stopped improving.

I’ve stagnated. I can’t think of new words for great. I struggle with tenses. My creativity seems to be shot. So I’m going to start mixing in some instructional books with my fiction and non-fiction. Plus, I’ve started listening to Grammar Girl. She kicks.

I had high hopes for On Writing Well. The subtitle is The Classic Guide to Writing Nonfiction, which is right up my alley because that’s mostly what I write. It was an enlightening book, but I also struggled with it. The author is a nonfiction writer himself and believes strongly that nonfiction can be literature. The first third of the book contains instruction on form, grammar, and structure. The second third gives specific instruction on the various forms of nonfiction; like sports writing, writing your memoir, and writing for business. The last third is about high level, emotional, and motivational aspects of writing.

I learned a lot, but parts of it were a slow read. The first third (general instruction) and last third (voice and motivation) were very helpful, but the middle third (form-specific instruction) was a drag. I couldn’t stay interested in the instructional pieces for all of the different kinds of nonfiction writing. Zinsser gave a ton of examples but my eyes glazed over when I read them. I think I’ll reread this in a year. Maybe my frame of mind isn’t right at this time.

The most valuable learning moments in this book were the ones about “cleaning up your writing.” You see, I think I do have a cluttered up writing style. Wait, that’s a great example, why didn’t I say “I have a cluttered writing style”? Zinsser hates it when people start sentences with “you see.” He says it’s condescending to the reader. And he begs for us to use simple, plain English without extraneous words that have no value for the reader. He advocates decluttering mercilessly by rereading and rewriting to get to the point of efficient, straightforward, and informative writing. I’m working on it.

The last section about motivation, intention, voice, and quest is worth the wait. Zinsser gives a moving portrait of how he became a writer, why he loves it, how he teaches it, and why you should invest in the act of writing. It was very motivating.

I feel inadequate after reading this book. Most of the examples of poor writing that Zinsser identifies were (and are) perpetrated unknowingly by me regularly. Now that I know what they are, I will try and cut them out, but I don’t have the patience for re-reading and reviewing. I slap stuff on my blogs casually because they are mostly for me and nobody else really reads them. Maybe if I gave more a damn, more people would read them. I’m going to cut back on the volume and spend more quality writing and reviewing time for the next few months.

Categories
books

Little Black Book of Connections

You may recall that I read the Little Red Book of Selling last year. I liked it a lot. This black book about connecting and networking is just as good. Gitomer is my main man. He’s my Stephen Covey. He’s my Dale Carnegie. He’s my Lou Holtz.