Saturday, May 26, 2018

Our Meets Are Sorely Missed


Chicago Chop House
60 W. Ontario St.
(312) 552-7729
chicagochophouse.com

Meets In Attendance:  Adelman, Goodman, Levy

Meet Bloom was primed for a homecoming, but unforeseen circumstances forced a cancellation, as it did with Meet Mullen, who had family in town.  This left Adelman, Levy and Goodman as the Red Meet triumvirate yet again (we had dined at Gibson’s Italia for our last outing, sorry for the non-post). 

Levy showed up with new specs, which he wears well despite his new tribulation with impaired vision.

Goodman was chastised for being too paranoid about mentioning a party (in honor of Bloom’s homecoming) in which he was invited but not Levy and Adelman.  He took their ribbing too seriously and of course, ended up looking like a senseless goon.  But he learned to forgive himself and went back to his whiskey.

The “Steak House Where Chicagoans Dine” was what we usually heard while asking for reviews from friends who have dined there previously, so the Meets had high expectations going in.

No cold seafood was ordered, and we opted for the Fried Calamari, which Goodman found pleasing, but to indifference from Levy and Adels.  We split a Chop House Salad which was gloriously covered with bacon bits and a mild, creamy Parmesan dressing.  All 3 Meets tore into it with gastrointestinal fury.

The steaks are certainly what separates the Chop House from its competitors, as they touted their in-house dry-aging process, to which the Meets bought in and summarily ordered their steaks as such. Levy was pleased with his customary Peppercorn crust on his 12-ounce, bone-in filet and considered the cut good enough for his house dog to finish the dregs on the bone. 

Adels was impressed with his 12-ounce Grand filet and remarked that this was the saving grace of the meal, as the sides we ordered (Mashed Potatoes, Broccoli, Brussels Sprouts) were bland and didn’t complement the meal well.

Thursday, October 26, 2017

Strangers and Shoe Shines

Prime and Provisions
222 N. LaSalle St., Chicago
(312) 726-7776
primeandprovisions.com

Meets Goodman and Adelman were the first two to arrive and took a table near the bar, where the Cubs proceeded to lose a playoff game on a nearby TV.  Meets Mullen and Levy attended soon after. 

Levy and Adelman got into their usual patter, with Levy asking for small favors under the table.  Adelman suggested a new entry into the ‘Rolodex of Love’.

The Stranger is a move by which you sit on your hand (whichever one you toss off with) until it gets numb.  Once the numbness sets in, you start the self-abuse.  It’s supposed to feel like someone other than yourself is twanging your wire.
 
The attending Meets will inform me of their respective experience with this.  Now back to our meal.

Our server, Roxy, was attentive and kept our tumblers full throughout the night, not once having to wait for a refill.

We opted away from the usual seafood starters and took on some Thick-cut Bacon and Fried Chicken with a chili Bourbon Maple glaze for dipping.  The winner at the table was the chicken by a landslide, fried to perfection with a crispy, tooth-cracking skin of greasy love.  To a man, the Meets agreed that the only other thing that was needed was a side of waffles… and a bowl of the Bourbon Maple Glaze.

When it came to the meat, the cuts were satisfactory.  However, Mullen found his Bone-In Ribeye to be overcooked, closer to a medium than medium rare.
  
Prime and Provisions does have a game changer with the roasted garlic on the side, ready for smothering over our respective cuts.  Goodman took full advantage of this, extracting every last oily clove, smothering it on every bite of his 10-ounce filet, leaving an exhausted garlic carcass on his plate.

A dessert of Peanut Butter and Whipped Milk Chocolate Pie was buttery smooth and absolutely ravaged by all Meets.

Aside from familiarizing ourselves with The Stranger, the highlight of the night occurred post-meal as a derelict approached us outside at the valet stand, offering shoe shines and his own brand of gospel.  The man was ‘saved’ from the evils of drugs and gangs, choosing the straight and narrow path.

Meet Mullen, the most charitable of the Meets, obliged himself to a shoe shine from the man, with little regard for the lack of small bills in his fold.  Long story short, Mullen’s charitable nature cost him $40 for a shine that probably involved nothing more than wipe down with water and vinegar.


Thursday, August 17, 2017

The Ted Foxman of Salts

707 N. Wells Street, Chicago
(312) 600-6305

The title of this post is in honor of Ted Foxman.  All-around nice guy and classmate of ours from HPHS.

Bloom came back to town with a vengeance, pre-emptively switching the venue from a chain steakhouse (Shula’s) to a local boutique (GT Prime).  It turned out to be the right call - two points for Bloom.

We looked at the menu and quickly noticed that this was not the typical sort of steakhouse that we were used to:  only 6 cuts of meat offered in 4-ounce or 8-ounce options, hot and cold tapas-style plates and no seafood selection except for a 1-lb. Alaskan King crab offering – served warm.  The $80 gamble on the crab didn’t pay off and the horseradish that it was served with reminded Levy and Adelman of their bubbe’s Passover gefilte fish.

The hot and cold plates turned out to be full of comestible indulgences.

The beef tartare with malt vinegar chips was a clear table favorite as Adelman led the charge for extra chips post tartare.  Levy and Goodman agreed on the rabbit leg confit with the potato puree to which they licked the plate clean.  Bloom’s call on the grilled octopus was a solid ‘amuse bouche’ as he phrased to the rest of the Meets.

Most notable were the ‘finishing salts’ that came with our cuts of meat, as we were looking for more sodium with our meal to this point.  There were three salts to choose from:  a fragrant hibiscus, Icelandic sea salt, or Murray River (Australia).  Goodman opted for all three in a medley atop his 8-ounce beef strip.

Levy’s bison tenderloin was arguably the most tender of the cuts chosen at the table, as confirmed by Goodman.

Unlike any steakhouse we’ve been to since RMC’s inception, our cuts came to the table pre-sliced.  Above everything, this is what made GT Prime unique and primed for a return by the Meets.