Stuck in the no man's land between Christmas and New Year's with office work moving at a glacial pace and energy levels reaching epic new lows, I find myself pondering where to go for dinner this coming weekend. While I normally am the adventurous sort pertaining to culinary matters, there are times when the simple comforts of the familiar are too appealing to ignore. These are the times when branching out into new territory seems a bit too much work or possibly bears too much risk. These are the times that demand a tried and true experience.
Perhaps you know what I mean. For example: late one might craving a bit of frozen confectionery, you open the freezer and find yourself facing a container of Moose Tracks ice cream (my current favorite) or a new variety with the unfortunate name of Ukrainian Goulash. Hmmm, which to choose, which to choose? You already know you've experienced some wonderful times with a bowl of Moose Tracks and have reveled in the thick strands of fudge laced throughout the creamy goodness. Conversely, the unknown and unfamiliar Ukrainian Goulash might actually harbor some al dente pasta or other non-ice cream like ingredients.
Too risky. I'll go with the Moose Tracks.
So. Therein lies my dilemma. I have mentally compiled a listing of my favorite places to dine, and they are, in no particular order:
Gino's in Merrillville
Tony's Place in Valpo
Big Daddy's Genuine BBQ in Valpo
My Very Own Kitchen in Valpo
Teibel's in Schererville
An eclectic sampling, to say the least. No common thread running through these selections. And like the aforementioned ice cream quandary, I find myself asking: which to choose, which to choose?
Gino's is a bit too pricey considering the current status of my budget. Teibels is a bit too distant to brave the holiday traffic. My very own kitchen involves a bit too much effort for my present state of slothfulness. So that leaves Big Daddy's and Tony's... BBQ or pizza.
Ahh, two food groupings never destined to be considered healthy or figure friendly, both earning legions of devotees and both inspiring passionate debate concerning which is the best in their respective genres, and quite simply: two of the best places to eat in Valpo.
Eureka! I have it. One place for lunch and the other for dinner. I must be a genius.
Thursday, December 29, 2011
Friday, December 9, 2011
El Salto Redux
Visited: December 3, 2011
I admit I was somewhat reluctant to visit El Salto after my last meal at this venerable Valpo establishment. My previous experience resulted in a poor review on Urbanspoon and when the suggestion for lunch here was made, I kind of rolled my eyes and went along... but sometimes you've got to go along just to get along!
Anyway, this visit proved that the Hoosier Epicure can change his mind. I ordered the Sunday lunch burrito special; one beef, one chicken and they were very tasty. The meat had been grilled until smokey and tender, then stuffed into soft flour tortillas. Two thumbs up! The chips, beans, and rice were all the same, frankly the same you seem to get at any Mexican joint. But the burritos were definitely good and a vast improvement over previous dishes. Service was quick, efficient, and unobtrusive. The tall walls of the booths create somewhat of an intimate atmosphere and allow for private conversation, if that's your thing.
The official name is El Salto Authentic Mexican Restaurant. So is it authentic? Doubtful. It it good? Yeah, not bad. I will go again without hesitation.
I admit I was somewhat reluctant to visit El Salto after my last meal at this venerable Valpo establishment. My previous experience resulted in a poor review on Urbanspoon and when the suggestion for lunch here was made, I kind of rolled my eyes and went along... but sometimes you've got to go along just to get along!
Anyway, this visit proved that the Hoosier Epicure can change his mind. I ordered the Sunday lunch burrito special; one beef, one chicken and they were very tasty. The meat had been grilled until smokey and tender, then stuffed into soft flour tortillas. Two thumbs up! The chips, beans, and rice were all the same, frankly the same you seem to get at any Mexican joint. But the burritos were definitely good and a vast improvement over previous dishes. Service was quick, efficient, and unobtrusive. The tall walls of the booths create somewhat of an intimate atmosphere and allow for private conversation, if that's your thing.The official name is El Salto Authentic Mexican Restaurant. So is it authentic? Doubtful. It it good? Yeah, not bad. I will go again without hesitation.
So there. I have proven I have an open mind... sort of.
Value: 7 out of 10 Not bad, deceptively large amount of food.
Cleanliness: 8 out of 10 Did not leave our booth, but everything looked good.
Food Taste: 7 out of 10 This is just for the burritos... the other stuff: ehh!
Service: 9 out of 10 They are there when you need them, speedy quick.
Ambiance: 7 out of 10 More taste (and decorating budget) than El Charro
Value: 7 out of 10 Not bad, deceptively large amount of food.
Cleanliness: 8 out of 10 Did not leave our booth, but everything looked good.
Food Taste: 7 out of 10 This is just for the burritos... the other stuff: ehh!
Service: 9 out of 10 They are there when you need them, speedy quick.
Ambiance: 7 out of 10 More taste (and decorating budget) than El Charro
El Salto
3530 Calumet Ave
Valparaiso, IN 46383 3530 Calumet Ave
(219) 462-0100
Tuesday, November 15, 2011
Zaza Ristorante Italiano
Visited: November 12, 2011
With spouse and two friends in tow, we visited Za Za for the first time for dinner on Saturday night. Our mutual first impression was to remark on how tiny the dining room appeared. Judging from the depth of the building, we were all surprised at its compactness. That issue notwithstanding, it was decorated tastefully in an effort to evoke an old world feel.
We were seated promptly because our arrival was relatively early in the evening and our server hustled a basket of warm, sliced bread to our table along with some flavored oil for dipping. Two salads and two bowls of pasta fagioli followed. The salads were typical in appearance but I had opted for the soup with high expectations. We were not impressed with the soup. It had been served lukewarm and was not consistent in taste with other pasta fagioli I have sampled. It could be that this is in fact the authentic version and I am simply ignorant since I have never been to Italy. Who knows?
Two of our entrees arrived, piping hot and steaming, but the other two were delivered almost six or seven minutes afterward. It was awkward and no comment, apology, or explanation were offered.
So in summary I would have to say I experienced a mixed bag of results: some really good food juxtaposed against some rather average food. Some really good service right beside some major gaps. Would I return? Our friends thought not... for me, the verdict is still out.
But I fully understand that with some places a single visit cannot alone be an accurate representation. So we'll just see.
Value: 6 out of 10 (just a bit on the pricey side for what was delivered)
Ambiance: 7 out of 10 (Sinatra singing "Bad, Bad Leroy Brown" on the sound system...)
Food Taste: 6 out of 10 (the entree and dessert alone would have been higher, however)
Cleanliness: 7 out of 10 (picky, picky, I admit it!)
Service: 5 out of 10 (the large gap in entree delivery is problematic)
Zaza Ristorante Italiano
3534 Calumet Ave
Valparaiso, IN 46383
(219) 465-6800
With spouse and two friends in tow, we visited Za Za for the first time for dinner on Saturday night. Our mutual first impression was to remark on how tiny the dining room appeared. Judging from the depth of the building, we were all surprised at its compactness. That issue notwithstanding, it was decorated tastefully in an effort to evoke an old world feel.
We were seated promptly because our arrival was relatively early in the evening and our server hustled a basket of warm, sliced bread to our table along with some flavored oil for dipping. Two salads and two bowls of pasta fagioli followed. The salads were typical in appearance but I had opted for the soup with high expectations. We were not impressed with the soup. It had been served lukewarm and was not consistent in taste with other pasta fagioli I have sampled. It could be that this is in fact the authentic version and I am simply ignorant since I have never been to Italy. Who knows?
Two of our entrees arrived, piping hot and steaming, but the other two were delivered almost six or seven minutes afterward. It was awkward and no comment, apology, or explanation were offered.Finally able to dig in, I will say that the chicken was very good. Served on an al dente bed of linguine and smothered in a chunky, tomatoey (if that's a real word) sauce, the dish was rather enjoyable. Of the four entrees, two were rated quite good while the other two were merely satisfactory.
When dessert was offered, we were tempted beyond our ability to withstand and caved. We shared a chocolate mousse while our friends opted for a "ball" of gelato covered in chocolate. Both of these desserts--while somewhat pricey--were very good.
The inevitable comparison between Pestos and Za Za naturally arises: both are Italian restaurants located within a few hundred yards of each other. Although I am not any kind of an authority on Italian food, I get the impression that Za Za tries to project the image of being more "authentic" while Pestos has learned what makes diners in NWI tick. For me, the overall experience at Pestos is better (the automatic gratuity fiasco incident momentarily set aside), and I think my dining partners would agree.
But I fully understand that with some places a single visit cannot alone be an accurate representation. So we'll just see.
Value: 6 out of 10 (just a bit on the pricey side for what was delivered)
Ambiance: 7 out of 10 (Sinatra singing "Bad, Bad Leroy Brown" on the sound system...)
Food Taste: 6 out of 10 (the entree and dessert alone would have been higher, however)
Cleanliness: 7 out of 10 (picky, picky, I admit it!)
Service: 5 out of 10 (the large gap in entree delivery is problematic)
Zaza Ristorante Italiano
3534 Calumet Ave
Valparaiso, IN 46383
(219) 465-6800
Monday, November 14, 2011
JD Crepe Company Update
Guess what? After spending 30 minutes or so writing an urbanspoon review of JD Crepe Company where I described the blatant lack of handwashing and bare hand-to-food contact, they (urbanspoon, that is) sent me an e-mail informing me they had deleted the entire review. The e-mail read, in part:
I think the solution is for me to go back and video the "handwash-gate" incident and include it on this blog then send it to urbanspoon and see if proof will make a difference.
Sorry. I apologize. I am all fired up right now. I have an innate distrust of and do rebel against authority of all types, so when I see what I perceive as abuse by those with "power" it frustrates me.
"Incidents like this are impossible for a restaurant to defend (or disprove) and can profoundly affect their reputation, so we don't include them."Really? I mean, really? Every single negative thing ever posted in any review is impossible for a restaurant to defend or disprove and can profoundly affect their reputation! EVERY SINGLE THING! A host of ignorant reviewers can spew out a litany of mean spirited and spiteful comments full of misinformation and maliciousness but an objective and intelligently written review describing a major health code violation is not allowed to be heard on that forum.
I think the solution is for me to go back and video the "handwash-gate" incident and include it on this blog then send it to urbanspoon and see if proof will make a difference.
Sorry. I apologize. I am all fired up right now. I have an innate distrust of and do rebel against authority of all types, so when I see what I perceive as abuse by those with "power" it frustrates me.
JD Crepe Company
Visited: November 12, 2011
I recently posted a review on Urbanspoon regarding my visit to JD Crepe Company. I feel somewhat guilty about posting such a negative review because there are possible repercussions for the business owner. However, I watched in mute fascination/horror at what unfolded before me that day. See the review for details about gloves and handwashing. Here is the quote from the 2009 FDA Food Code used by the State of Indiana:
So I am not making this up. This is not merely my opinion. This is the State talking here.
Beyond that, let's discuss the food. I ordered a cuban panini. Perhaps I should have known better than to order a sandwich at a crepe place, but it was not tasty at all. To be fair, my fellow diner ordered a different panini and pronounced it quite delightful. Nevertheless, my sandwich cost $6.50 just by itself--well, it did come with two slices of pickle.
I just don't know. Perhaps I was put off by the whole bare hand touching of the food thing after handling money, etc. but I did not enjoy my experience in the least.
Value: 5 out of 10
Cleanliness: 1 out of 10 (Bare Hand to Food Contact, not good)
Ambiance: 6 out of 10 (Would be fun to watch if not for the above)
Food Taste: 5 out of 10 (But that may just be my selection during this visit)
I recently posted a review on Urbanspoon regarding my visit to JD Crepe Company. I feel somewhat guilty about posting such a negative review because there are possible repercussions for the business owner. However, I watched in mute fascination/horror at what unfolded before me that day. See the review for details about gloves and handwashing. Here is the quote from the 2009 FDA Food Code used by the State of Indiana:
Preventing Contamination by Employees
3-301.11 Preventing Contamination from Hands.
(A) Food employees shall wash their hands as specified under § 2-301.12.
(B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. P
So I am not making this up. This is not merely my opinion. This is the State talking here.I just don't know. Perhaps I was put off by the whole bare hand touching of the food thing after handling money, etc. but I did not enjoy my experience in the least.
Value: 5 out of 10
Cleanliness: 1 out of 10 (Bare Hand to Food Contact, not good)
Ambiance: 6 out of 10 (Would be fun to watch if not for the above)
Food Taste: 5 out of 10 (But that may just be my selection during this visit)
Wednesday, November 2, 2011
Food for Thought
Don't you think we have become too competitive?
Think about it for a moment: we have taken what should be one of the most pleasurable experiences granted us by our Creator--the preparation and eating of food--and turned it into a series of competitions. No longer is cooking and dining simply a time of refueling and togetherness with friends and family. It is now a high stress endevour, filled with anxiety and angst. We have cooking competitions, eating contests, chef vs. chef, restaurant vs. restaurant, even city vs. city!
The internet has turned diners into would-be food critics and the readers of their missives into unwitting disciples of ignorant drivel; thus spawning and perpetuating the popularity of Urbanspoon and Yelp, among other review sites. Everyone clamours to have their opinions heard--myself included--which I fully realize and acknowledge. The difference lies in this, I think: most believe their opinion is the lone accurate and correct voice of reason out there while I think my words are simply an opinion, nothing more.
Competition has changed our culture in other nefarious ways as well. I remember as a kid how much fun we had playing baseball, catching frogs down at the pond, creating pioneer era forts out of old appliance boxes, or just running around outside getting dirty and sweaty. These days, the bulk of the exposure of too many children to the great outdoors is organized soccer, little league, or other sports. We now have timed and organized "play dates" in sanitized and policed play areas. Children must attend the proper pre-school to give them a leg up in elementary school, to give them a head start in high school, which will help them become accepted into a premier university, all to set them up in a career where their success is measured by the size of a paycheck. Could we be sending the message to our children that even "playtime" is a competition? Childhood is a fragile time. If we imprint on the young ones that life is a contest rather than a time to savor the wealth and variety of creation, do we not inflict on them a disservice? Not everyone can win the Superbowl or the World Series, but everyone can sure enjoy the simple pleasures of friends, of a good meal (both preparing and eating), of family time. Eh?
While I know this will peg me as a "things were better in the old days" kinda person, I am not that naive. For the most part, I like what technology has wrought, what modern medicine can do, what choices we have available today.
But a part of me longs for the days when I could prepare and eat a meal without having to rate it. How 'bout you?
Think about it for a moment: we have taken what should be one of the most pleasurable experiences granted us by our Creator--the preparation and eating of food--and turned it into a series of competitions. No longer is cooking and dining simply a time of refueling and togetherness with friends and family. It is now a high stress endevour, filled with anxiety and angst. We have cooking competitions, eating contests, chef vs. chef, restaurant vs. restaurant, even city vs. city!
The internet has turned diners into would-be food critics and the readers of their missives into unwitting disciples of ignorant drivel; thus spawning and perpetuating the popularity of Urbanspoon and Yelp, among other review sites. Everyone clamours to have their opinions heard--myself included--which I fully realize and acknowledge. The difference lies in this, I think: most believe their opinion is the lone accurate and correct voice of reason out there while I think my words are simply an opinion, nothing more.
Competition has changed our culture in other nefarious ways as well. I remember as a kid how much fun we had playing baseball, catching frogs down at the pond, creating pioneer era forts out of old appliance boxes, or just running around outside getting dirty and sweaty. These days, the bulk of the exposure of too many children to the great outdoors is organized soccer, little league, or other sports. We now have timed and organized "play dates" in sanitized and policed play areas. Children must attend the proper pre-school to give them a leg up in elementary school, to give them a head start in high school, which will help them become accepted into a premier university, all to set them up in a career where their success is measured by the size of a paycheck. Could we be sending the message to our children that even "playtime" is a competition? Childhood is a fragile time. If we imprint on the young ones that life is a contest rather than a time to savor the wealth and variety of creation, do we not inflict on them a disservice? Not everyone can win the Superbowl or the World Series, but everyone can sure enjoy the simple pleasures of friends, of a good meal (both preparing and eating), of family time. Eh?
While I know this will peg me as a "things were better in the old days" kinda person, I am not that naive. For the most part, I like what technology has wrought, what modern medicine can do, what choices we have available today.
But a part of me longs for the days when I could prepare and eat a meal without having to rate it. How 'bout you?
Wednesday, October 26, 2011
Pretentious
I wrote in an earlier entry how I dislike pretentiousness; whether in food, in conversation, in consumerism, and even in writing. People generally love to make themselves look better than perhaps they really are or at the very least, to portray themselves in as favorable a light as possible. I guess I can't really blame folks for this, for who doesn't want to look good? Of course, when pretension emerges in written form, the results run the gamut from the merely laughable to the downright foolish.
So what does any of this have to do with the focus of this blog? Truthfully... not much. But I was reading a review on Urbanspoon (I won't mention the author, you'll have to find it yourself... a Valpo restaurant review: hint, hint) and I came across the following nugget. It is sooo cheesy--no pun intended--that I felt compelled to comment. Anyway, here it is and you can judge for yourselves:
The writing issues aside, who here has had a "subtle" blue/bleu cheese anyway? These cheeses are many things, but subtle just ain't one of them! And by the way; in the United States, "blue" is the accepted form of spelling for this type of fromage anyway.
Okay, okay, calm down! Find your center. There... blood pressure returning to normal.
Sorry about that. I momentarily lost control due to the near overwhelming combination of bad writing, misinformation, questionable taste, and pretentious thinking.
So what does any of this have to do with the focus of this blog? Truthfully... not much. But I was reading a review on Urbanspoon (I won't mention the author, you'll have to find it yourself... a Valpo restaurant review: hint, hint) and I came across the following nugget. It is sooo cheesy--no pun intended--that I felt compelled to comment. Anyway, here it is and you can judge for yourselves:
"The two cheeses (blue - not bleu - crumbled on top) did not mesh well and also had no subtlety, brawling in my mouth for dominance rather than working together like a melody."This is bad on so many levels, I don't even know where to start. What initially struck me was how utterly pretentious this little gem appeared and how one presumes the author smugly posted it believing himself to be a budding Hemingway or Fitzgerald. I love the phrase "brawling in my mouth..." Wow! One can only imagine opposing wedges of cheese--perhaps a Mr. Gorgonzola and a Mr. Stilton--with sleeves rolled to expose bulging biceps, slugging it out on a damp, taste bud infested tableau surrounded by the ever present teeth silently cheering their favorites on to victory.
The writing issues aside, who here has had a "subtle" blue/bleu cheese anyway? These cheeses are many things, but subtle just ain't one of them! And by the way; in the United States, "blue" is the accepted form of spelling for this type of fromage anyway.
Okay, okay, calm down! Find your center. There... blood pressure returning to normal.
Sorry about that. I momentarily lost control due to the near overwhelming combination of bad writing, misinformation, questionable taste, and pretentious thinking.
Friday, October 21, 2011
Big Daddys Genuine BBQ
Visited: October 11, 2011
I confess: I have been to Big Daddys more than a few times... okay, maybe alot since they opened. Having been born in the south and lived there for a time, not to mention frequent trips to southern climes on a regular basis, I dine at many, many BBQ joints. Some are mere holes in the wall that make you wonder if they have ever even heard of the concept of a health inspector and conversely, some grand BBQ palaces complete with white tablecloths and attentive servers. I have personally seen the pros and big BBQ names in action (they too put their pants on one leg at a time). From Texas to Tennessee to Florida, and many points in between, I have eaten my fair share of BBQ.
There is one thing I have observed during my travels and as I have matured. BBQ--like chili--inspires yet polarizes those who consume it. It is improbable that we will ever agree on the definition of good BBQ or the perfect BBQ restaurant, or even the proper pit in which to smoke it. It is unlikely we will ever convince the opposing camp of the error of their ways and bring them out of the darkness. But that's okay! It makes for a more interesting journey. I like what the restaurant "Smoque" has put in their website under their "BBQ Manifesto":
"...BBQ is a perennial subject of debate and controversy. People argue ingredients and techniques, make claims about the superiority of regional styles, and even dispute the meaning of BBQ itself. Strong opinions about BBQ are firmly rooted in the passion of its devotees..."
Realizing all that, Big Daddys is epitomizing what southern BBQ is all about: quality meats hickory smoked over low heat until tender served with creative side dishes, everything prepared from scratch. The food here accurately reflects what you will find throughout the top notch southern BBQ spots and let me tell you, it is really good stuff! The portions are huge and the taste is incredible. I love how I can actually taste the meat, smoke, and spices without it being drowned in sauce. After pretty much working my way through the entire menu, some items really stand out for me: the St. Louis dry rubbed ribs, the cowboy beans, and the baked corn. I was there on the recently introduced all you can eat rib night last Tuesday and found the ribs to be smokey, meaty, moist and tender. WOW! The owners are constantly handing out samples to encourage you to try new things and everyone is very friendly. The smoked chicken is out of this world and I have taken leftovers home and made an awesome chicken salad with it!
 |
| Nice Rack (of St. Louis Ribs, mmm) |
Like every other restaurant in the world, they could tweak a couple of things: I would prefer a couple of more choices of sauces, I am not wild about plastic cutlery and the paper served under the food seems to disintegrate during the course of a meal. Early on I think they had trouble with some consistency like any new place but I think the kinks have been worked out for the most part. The owner talked about installing a fire pit outside at one time, which would be cool, but as of last Tuesday it was still AWOL. And what good BBQ place doesn't serve a cobbler or a pecan pie or something? Not that I would have any room to eat it, I guess.
Summary: For those who really know and appreciate the true southern BBQ experience, Big Daddys has nailed it. For the rest of you who just don't get it, there's always that pulled pork slider down at White Castle...
Service: 8 out of 10 They take care of you
Cleanliness: 7 out of 10 Everything seems clean.
Food Taste: 9 out of 10 The real deal, would be perfect with some greens...
Value: 9 out of 10 Almost too much food
Ambiance: 7 out of 10 But hey, this is a BBQ joint after all!
Big Daddy's Genuine Barbecue
3304 Calumet Ave
Valparaiso, IN 46383
219-242-8163
Tuesday, October 18, 2011
Joy of Kneading
I love bread. Don't you?
Put aside--if you can--even if just for a moment, the high carb discussion and think about a loaf of crusty bread pulled from the oven just begging to be sliced then slathered in butter and jam. The first slice falls away to the cutting board, a bit of steam rises from the pillowy interior (I can never wait until it cools), the enticing aroma draws family members from their various electronic gadgetry... mmm. We gather around the cutting board clamoring for a slice, ipods and cell phones momentarily forgotten, and we laugh and talk.
As the baker, I get the heel. An ethereal combination of crustiness and steamy tenderness, this first slice I claim as my own with the excuse that it must be "tested" to ensure its suitability for consumption by the common folk. I can't believe they still buy into that malarkey after all these years. Funny how the heel remains untouched in a store bought loaf of white bread though.
When I was much younger my wife's grandmother was known for her delicate crescent rolls, always anticipated at any family gathering. Served piping hot at Thanksgiving or Christmas dinner, this was a special treat to be savored and fondly remembered because they wouldn't make an appearance again for months--an eternity in the eyes of the youngsters seated at the table with their cheeks packed with that buttery goodness. The recipe was never fully revealed and went with her to the grave.
Scouring cookbook after cookbook, I came across a recipe for crescent rolls which included two of the ingredients I knew were included in the original: mashed potatoes and potato water. I was sure I was on the right track, but further reading unveiled a new technique that surprised me. This dough rose overnight in the refrigerator! Who had ever heard of that?
Now I have become the family crescent roll maker. The young ones fawn over and flatter me at family gatherings in an attempt to wheedle an early sample out of the hoard I come bearing. I let them know the rolls are numbered and must be accounted for at dinner time. Then I set the sack down on the counter and leave the kitchen full well knowing the rolls will be pilfered by young and old alike. I have taken to baking about three times the amount needed to allow for pre and post dinner snacking.But it is with a touch of regret I never fully learned the old recipe. Or maybe it was her technique, I just don't know. Her rolls always seemed more tender, more evenly browned, more uniform in shape. They were the essence of baking: simple ingredients and technique combined with care to form a heavenly treat. They were perfect.
Monday, October 17, 2011
The Home Fires Are A-Burnin'
Just so you know, the Hoosier Epicure does not visit restaurants every day of the week. There are days when cooking at home are far more gratifying and fulfilling than any other dining option. For those who cook, you will certainly know what I mean--at least for those who enjoy cooking.
There's something magical about cooking: the transforming power of yeast working on a few cups of flour and a bit of water, the tantalizing crusty browned edges of cheesy potato casserole, the sizzle of bacon when it hits a hot cast iron skillet, the anticipation of a warm cookie laden with chunks of chocolate and chopped walnuts cooling on the rack, the succulent and savory first slice of a roast beef always bringing back memories of a favorite meal from my childhood.
I do not cook at home as often as in the past. Kids are gone for the most part, career is consuming what little time remains, and--if truth be told--the energy level just ain't what it used to be . But when guests are on the docket, I still love to pull out all the stops. Not that I intend to impress our visitors with highbrow, haute cuisine... not by any means. I dislike pretentiousness: food, like so many other aspects of life is better when it is authentic. Genuine. What I mean by that is that we want our guests to know they are important to us so we take the time and effort to prepare food that reflects who we are and do it with care and attention to detail.
It doesn't matter whether it is a simple burger cooked over charcoal or a delicate baked flan oozing with caramel sauce. If it is worth buying the ingredients and putting in the effort, it's worth doing it right. And while I'm on this soapbox, I might as well add that this is what separates average restaurants from superior ones: they take the time and effort to do it right.
And let me add, there are certain restaurants around town that do this very thing. I guess it is pride of ownership on the part of the restaurateur--and to him or her it is more than making a living--perhaps much more in some cases. It is an unveiling of their creativity, a laying it on the line for the public to experience and enjoy.
So here is one of my favorite fall spreads when we have guests: a piping hot spinach/artichoke dip with pita bread or tortilla chips, citrus glazed shrimp grilled over charcoal, baby back ribs smoked until they are almost too tender to transfer from the rack to the platter, twice baked potatoes loaded with herbs and cheeses, carrots and parsnips tossed in olive oil and coarse sea salt then roasted until they begin to caramelize around the edges, fresh crescent rolls baked from scratch hot from the oven and slathered in butter or jam, and maybe a chocolate bread pudding cooked in a bain-maire then topped with fresh whipped cream.
Hungry? So am I.
Wednesday, September 28, 2011
Viking Chili Bowl
Visited: Too Many Times to Count
The Chili Bowl is within a two minute drive from my office so I find myself frequenting this place more times than I care to admit. It appears to be a hangout for old codgers (...and just what is a codger, you may ask? Obviously, one who codges...duh!) so my patronage thus gives me reason to worry that I myself am in danger of gaining membership into the codger fraternity. (The initiation ritual is troubling, I hear. All that chugging of prune juice...)
First of all, don't go to the Chili Bowl expecting gourmet food... you won't get it. Don't go to the Chili Bowl expecting sophisticated service... you won't get that either.
However, if you want huge volumes of food for a relatively low cost served by those who eventually know what you're going to order long before you even do because they have been working there since the dawn of time, then you'll enjoy your experience at the Chili Bowl. I seem to gravitate toward the bacon/turkey on a croissant sandwich, 'cause after all, anything is good with bacon on it. You can get it with soup and french fries to boot, in reality way too much food for lunch. In general, the soups are quite tasty and filling. You'll find an expansive menu, causing one to ponder the size of the freezer required to maintain an inventory large enough to service such a vast array of choices.
Breakfast: Ahh, here is where they shine. I will go out on a limb and say that the Viking Chili Bowl has the very best pancakes in town... maybe in the whole world. They have great hash browns, they actually follow your orders regarding how you want your eggs cooked, and they have pretty good coffee.
It seems certain restaurants in Valparaiso have a penchant for wall murals and the Chili Bowl is no exception. Some are good, executed with taste and skill. These are not. Sorry to the artist, but tacky, tacky, tacky. The stains in the ceiling tiles need to be repaired as well. Hey, I'm just telling it like it is.
Would I go back? Yeah, see you there tomorrow.
Value: 9 out of 10 Lots of food, not lots of cash
Food: 7 out of 10 But not fancy-shmancy
Ambiance: 5 out of 10 Lose the murals, then we'll talk
Service: 9 out of 10 Friendly & they keep the coffee a-comin'
Cleanliness: 6 out of 10 Could use a bit more diligence
Viking Chili Bowl
105 U. S. Highway 30
Valparaiso, IN
219-462-0800
The Chili Bowl is within a two minute drive from my office so I find myself frequenting this place more times than I care to admit. It appears to be a hangout for old codgers (...and just what is a codger, you may ask? Obviously, one who codges...duh!) so my patronage thus gives me reason to worry that I myself am in danger of gaining membership into the codger fraternity. (The initiation ritual is troubling, I hear. All that chugging of prune juice...)
First of all, don't go to the Chili Bowl expecting gourmet food... you won't get it. Don't go to the Chili Bowl expecting sophisticated service... you won't get that either.
However, if you want huge volumes of food for a relatively low cost served by those who eventually know what you're going to order long before you even do because they have been working there since the dawn of time, then you'll enjoy your experience at the Chili Bowl. I seem to gravitate toward the bacon/turkey on a croissant sandwich, 'cause after all, anything is good with bacon on it. You can get it with soup and french fries to boot, in reality way too much food for lunch. In general, the soups are quite tasty and filling. You'll find an expansive menu, causing one to ponder the size of the freezer required to maintain an inventory large enough to service such a vast array of choices.
Breakfast: Ahh, here is where they shine. I will go out on a limb and say that the Viking Chili Bowl has the very best pancakes in town... maybe in the whole world. They have great hash browns, they actually follow your orders regarding how you want your eggs cooked, and they have pretty good coffee.
It seems certain restaurants in Valparaiso have a penchant for wall murals and the Chili Bowl is no exception. Some are good, executed with taste and skill. These are not. Sorry to the artist, but tacky, tacky, tacky. The stains in the ceiling tiles need to be repaired as well. Hey, I'm just telling it like it is.
Would I go back? Yeah, see you there tomorrow.
Value: 9 out of 10 Lots of food, not lots of cash
Food: 7 out of 10 But not fancy-shmancy
Ambiance: 5 out of 10 Lose the murals, then we'll talk
Service: 9 out of 10 Friendly & they keep the coffee a-comin'
Cleanliness: 6 out of 10 Could use a bit more diligence
Viking Chili Bowl
105 U. S. Highway 30
Valparaiso, IN
219-462-0800
Wagner's Ribs
Visited: Many Times
I used to really like Wagner's, back in the day. I liked them when they were out on Route 30 and I still liked them when they moved into Valpo. But after visiting the Holy Land of BBQ (Memphis, for those of you not in the know) and Smoque in Chicago, and Big Daddy's BBQ in Valpo, and Woody's in Iowa, and countless other hole-in-the-wall places througout the deep south, I no longer care for Wagner's.
For BBQ, that is.
I still think they offer up a pretty decent burger and a variety other sandwiches, but I have since become educated on what true BBQ is all about. I think I have had my best BBQ experience at Corky's in Memphis, Tennessee... mmmm! Good stuff, let me tell you. The difference is smoke and plenty of it. You either smoke your meat to get it tender and tasty, or you devise some other method. And any other method would not be true BBQ. If you haven't tried true, authentic BBQ, you owe it to yourself to give it a shot.
I used to really like Wagner's, back in the day. I liked them when they were out on Route 30 and I still liked them when they moved into Valpo. But after visiting the Holy Land of BBQ (Memphis, for those of you not in the know) and Smoque in Chicago, and Big Daddy's BBQ in Valpo, and Woody's in Iowa, and countless other hole-in-the-wall places througout the deep south, I no longer care for Wagner's.
For BBQ, that is.
I still think they offer up a pretty decent burger and a variety other sandwiches, but I have since become educated on what true BBQ is all about. I think I have had my best BBQ experience at Corky's in Memphis, Tennessee... mmmm! Good stuff, let me tell you. The difference is smoke and plenty of it. You either smoke your meat to get it tender and tasty, or you devise some other method. And any other method would not be true BBQ. If you haven't tried true, authentic BBQ, you owe it to yourself to give it a shot.
Anyway, while Wagner's still has some items of interest for me on the menu, their BBQ offerings lack appeal. The "pulled pork" sandwich with waffle fries is a typical Wagner's lunch special, but it is not typical of what you would find in the south. There--and depending on the region--you would find meat not swimming in sauce. The smoked meat would stand on its own and not gain its flavor from the sauce. Actually, in certain parts of the Carolinas, you would find a helping of cole slaw piled onto your sandwich.
Summary: Go to Wagner's for anything and expect a decent meal, but don't go if you expect authentic, southern style BBQ.
Value: 6 out of 10
Food: 5 out of 10
Cleanliness: 7 out of 10
Ambiance: 8 out of 10
Service: 7 out of 10
Wagner's Ribs
2310 LaPorte Avenue
Valparaiso, IN
219-465-9247
Tuesday, September 27, 2011
Pesto's Redux
Visited: Sunday, September18, 2011
A group of us visited Pesto's last Sunday to gorge ourselves on the buffet... I really gotta quit doing that, gorging that is. Regardless, here is the lowdown: the breadsticks are fantastic--warm and buttery, the pizza is pretty good too, however it is hit and miss on the pasta choices. A couple of the dishes were really good and a couple of them were marginal.
But that's okay! It is unrealistic to ask any random diner to give a thumbs up to each and every dish set before him or her, right? Right.
I like Pesto's... really like it. See my earlier posting for proof. I have dined at Pesto's since before they moved to their current location. They are not perfect, what restaurant is? Mario Batali doesn't have anything to worry about, I am sure. Food, cleanliness, ambiance, etc. were all on par with all my previous dining experiences.
Okay: now the other shoe drops. Since I am not used to dining with larger parties, I was caught unawares by the automatic addition to our bill of an 18% gratuity. Our server, a young woman named M___, did not mention it and since we all had the buffet, we were not reminded of it on the menu. Nevertheless, when the bill was paid, we dutifully added our gratuity and it was accepted without so much as a comment about the now $42 or so dollar tip she had received for her sterling efforts in keeping our beverage glasses full. Ka-ching.
Yeah, I know it was our fault for not paying closer attention, which we should have done. But it was pretty obvious we had made a mistake and neither the server or the management made a comment. It was just money in her pocket, I guess. This shows a fundamental lack of integrity on the part of the server and a lack of training on the part of management. They should train the server to clearly identify that gratuity is added to large parties... unless, of course, they simply do not care.
I despise the practice of automatic gratuities. It forces the diner into an awkward situation if service is sub par, and ultimately insulting to the intelligence and honesty of the average diner. While I know servers in general will probably disagree with this sentiment, the fact is, an auto grat is a server's license for mediocrity.
Lesson learned.
A group of us visited Pesto's last Sunday to gorge ourselves on the buffet... I really gotta quit doing that, gorging that is. Regardless, here is the lowdown: the breadsticks are fantastic--warm and buttery, the pizza is pretty good too, however it is hit and miss on the pasta choices. A couple of the dishes were really good and a couple of them were marginal.
But that's okay! It is unrealistic to ask any random diner to give a thumbs up to each and every dish set before him or her, right? Right.
I like Pesto's... really like it. See my earlier posting for proof. I have dined at Pesto's since before they moved to their current location. They are not perfect, what restaurant is? Mario Batali doesn't have anything to worry about, I am sure. Food, cleanliness, ambiance, etc. were all on par with all my previous dining experiences.
Okay: now the other shoe drops. Since I am not used to dining with larger parties, I was caught unawares by the automatic addition to our bill of an 18% gratuity. Our server, a young woman named M___, did not mention it and since we all had the buffet, we were not reminded of it on the menu. Nevertheless, when the bill was paid, we dutifully added our gratuity and it was accepted without so much as a comment about the now $42 or so dollar tip she had received for her sterling efforts in keeping our beverage glasses full. Ka-ching.
Yeah, I know it was our fault for not paying closer attention, which we should have done. But it was pretty obvious we had made a mistake and neither the server or the management made a comment. It was just money in her pocket, I guess. This shows a fundamental lack of integrity on the part of the server and a lack of training on the part of management. They should train the server to clearly identify that gratuity is added to large parties... unless, of course, they simply do not care.
I despise the practice of automatic gratuities. It forces the diner into an awkward situation if service is sub par, and ultimately insulting to the intelligence and honesty of the average diner. While I know servers in general will probably disagree with this sentiment, the fact is, an auto grat is a server's license for mediocrity.
Lesson learned.
Wednesday, September 21, 2011
Urbanspoon
Indiana Epicure has recently joined Urbanspoon, a restaurant review site, under the name Hoosier Epicure. I was forced to take that name only because I could not get the Indiana Epicure name to take. It is obvious I enjoy food... not computers!
The premise behind Urbanspoon is seemingly simple: give diners a forum to rate and review restaurants.
I like that notion.
What I do not like are the self-proclaimed experts spewing venom in a most hateful manner about subjects of which it is obvious they know little. I am somewhat discouraged by what I read on Urbanspoon: mean spirited rantings, some with questionable motives and agendas. Case in point: there is one fellow from Valparaiso who trashes certain restaurants with particular zeal based on dubious qualifications to do so. It turns out, upon doing a little investigative sleuthing (mainly consisting of reading his profile), this conflict-of-interest reviewer has a side venture which benefits when his "targets" suffer. Or how about the Valparaiso reviewer who trashes a popular breakfast destination because he assumes he knows who is "involved" with it. (He is wrong, by the way.)
There is no integrity in a review from someone like this.
Thankfully, there are those reviews written which remain free of spite and malicious agendas. Reviews which offer insight--both positive and negative--and are genuinely helpful. Reviews which offer constructive criticism with the goal of educating, not destroying the livelihood of the restaurateur. Discerning readers of Urbanspoon should take the time to learn the reviewers and the type of reviews they write, filtering out those lacking and following those of value.
So there it is: Urbanspoon reviews should be taken with a grain of salt... preferably coarse sea salt.
The premise behind Urbanspoon is seemingly simple: give diners a forum to rate and review restaurants.
I like that notion.
What I do not like are the self-proclaimed experts spewing venom in a most hateful manner about subjects of which it is obvious they know little. I am somewhat discouraged by what I read on Urbanspoon: mean spirited rantings, some with questionable motives and agendas. Case in point: there is one fellow from Valparaiso who trashes certain restaurants with particular zeal based on dubious qualifications to do so. It turns out, upon doing a little investigative sleuthing (mainly consisting of reading his profile), this conflict-of-interest reviewer has a side venture which benefits when his "targets" suffer. Or how about the Valparaiso reviewer who trashes a popular breakfast destination because he assumes he knows who is "involved" with it. (He is wrong, by the way.)
There is no integrity in a review from someone like this.
Thankfully, there are those reviews written which remain free of spite and malicious agendas. Reviews which offer insight--both positive and negative--and are genuinely helpful. Reviews which offer constructive criticism with the goal of educating, not destroying the livelihood of the restaurateur. Discerning readers of Urbanspoon should take the time to learn the reviewers and the type of reviews they write, filtering out those lacking and following those of value.
So there it is: Urbanspoon reviews should be taken with a grain of salt... preferably coarse sea salt.
Silver Spoon - Valparaiso, In
Visited September 21, 2011 @ 7:45 am
This was my first visit to Silver Spoon so I had no idea of what to expect. Joining a friend for breakfast, we were greeted by a clean, contemporary setting which immediately told me something about what was in store. The decor is quirky yet tasteful and pleasing to the eye, all designed to instill comfort yet maintain a sense of edginess. If the owner did the interior design and layout on his or her own, my hat is off to them--it bears the mark of professionalism throughout. It so happens I did not make any inquiries regarding ownership or the story behind the place.
Our server was very attentive without being overbearing, just right in my opinion. Of course, at the time, we were the only patrons so he had little else to do. (We were soon joined by other diners)
We ordered coffee which was not piping hot, but warm enough to be okay. After examining the menu, I decided on a simple breakfast of buttermilk pancakes with maple syrup and a side of maple chicken sausage. Through the open kitchen, I could see the staff busy with our order. Everything seemed well orchestrated and efficient.
With our coffee cups kept filled, our food was delivered quickly. The pancakes were the thinner variety and had a unique taste. Quite tasty without leaving me feeling stuffed to the gills. The chicken sausage wasn't quite what I had expected and I would opt for something else upon my next visit.
My friend had a skillet meal and I unfortunately do not recall the name, but it looked great and he really enjoyed it. I do not know what his meal cost so I have failed in my reporting duties on that count. However, I had some stressful issues I was discussing throughout breakfast and didn't pay that much attention... so shoot me already!
Okay: three pancakes, three sausage links, and coffee. How much, you may ask? $12.50 plus tax. Is that too much? In Chicago, perhaps not. In Valparaiso, well...
Summary--I will definitely be back. It is obvious the staff cares about what goes on and the quality of the food served (initial coffee temperature notwithstanding) and I can appreciate that. I would like to try the lunch menu offerings and I certainly intend to.
Ambiance: 10 out of 10 - a very pleasant environment
Service: 9 out of 10 - smooth and professional
Food Taste: 6 out of 10 - but this was due to my choice, I think
Value: 6 out of 10 - the verdict is still out on this
Cleanliness: 10 out of 10 - seemingly flawless from what I saw
Silver Spoon
15 East Lincolnway
Valparaiso, IN
Phone: 219-242-8035
This was my first visit to Silver Spoon so I had no idea of what to expect. Joining a friend for breakfast, we were greeted by a clean, contemporary setting which immediately told me something about what was in store. The decor is quirky yet tasteful and pleasing to the eye, all designed to instill comfort yet maintain a sense of edginess. If the owner did the interior design and layout on his or her own, my hat is off to them--it bears the mark of professionalism throughout. It so happens I did not make any inquiries regarding ownership or the story behind the place.
Our server was very attentive without being overbearing, just right in my opinion. Of course, at the time, we were the only patrons so he had little else to do. (We were soon joined by other diners)
We ordered coffee which was not piping hot, but warm enough to be okay. After examining the menu, I decided on a simple breakfast of buttermilk pancakes with maple syrup and a side of maple chicken sausage. Through the open kitchen, I could see the staff busy with our order. Everything seemed well orchestrated and efficient.
With our coffee cups kept filled, our food was delivered quickly. The pancakes were the thinner variety and had a unique taste. Quite tasty without leaving me feeling stuffed to the gills. The chicken sausage wasn't quite what I had expected and I would opt for something else upon my next visit.
My friend had a skillet meal and I unfortunately do not recall the name, but it looked great and he really enjoyed it. I do not know what his meal cost so I have failed in my reporting duties on that count. However, I had some stressful issues I was discussing throughout breakfast and didn't pay that much attention... so shoot me already!
Okay: three pancakes, three sausage links, and coffee. How much, you may ask? $12.50 plus tax. Is that too much? In Chicago, perhaps not. In Valparaiso, well...
Summary--I will definitely be back. It is obvious the staff cares about what goes on and the quality of the food served (initial coffee temperature notwithstanding) and I can appreciate that. I would like to try the lunch menu offerings and I certainly intend to.
Ambiance: 10 out of 10 - a very pleasant environment
Service: 9 out of 10 - smooth and professional
Food Taste: 6 out of 10 - but this was due to my choice, I think
Value: 6 out of 10 - the verdict is still out on this
Cleanliness: 10 out of 10 - seemingly flawless from what I saw
Silver Spoon
15 East Lincolnway
Valparaiso, IN
Phone: 219-242-8035
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