Chinese Odds and Ends

Chop Suey literally means odds and ends or assorted pieces.  A Chinese dish that consists of meat and vegetables cooked quickly in a starch thickened sauce, Chop Suey has been widely adapted to suit Western tastebuds making it a part of American cuisine.

 At China Palace the Beef Chop Suey is fresh, fresh, fresh. Consisting of thinly sliced beef, bean sprouts, mushrooms, bamboo shoots, pea pods, slivers of green peppers and carrots, Chinese cabbage and water chestnuts coming together in a silky brown sauce and served with a steaming bowl of rice. Other Chop Suey options at China Palace are: Vegetable, Roast Pork, Shrimp, Chicken or the House Special.  And as can be expected, a fortune cookie arrives at the end of your meal!

Koko Prelude

Spicy Ahi Tartare can be found on the menu at Koko Sushi Bar & Lounge under Preludes.  This delectable appetizer can be shared or easily consumed by oneself. A simplistic japanese plate presentation highlights a mound of Maguro Ahi that has a kick of heat from finely diced peppers and modestly embellished with a cucumber garnish. The plate is sprinkled with yuzu citrus soy and served with light puffy triangles of baked wonton chips. 

Diner notes that may be helpful:
Tartare=preparation of chopped sushi grade raw ahi
Ahi=high grade tuna that is best served raw or rare
Maguro (mah-goo-roh)=Japanese term for Bluefin tuna, a most commonly known fish eaten in sushi dining
Yuzu Soy: also know as Ponzu sauce, is a soy sauce blended with Yuzu fruit, an east Asian citrus, that has a distinctively sweet, sour, and slight salty flavor good for all kinds of seafood.  

Titletown Classic with an Honest Pint

Preserving 100 years of history in the former landmark Chicago and Northwestern Railroad Depot building, Titletown Brewing Company serves up hearty food and microbrews.

A staple on Titletown's menu  is listed as a "Titletown Original". The Cranberry Turkey Melt features layers of Smoked Turkey, Provolone cheese, and Baby Spinach layered between slices of their freshly baked Zucchini Bread spread with Cranberry Onion Marmalade. Pictured here with a side of Titletown's Cucumber Salad.  

The microbrew to wash it all down?

Rye The Helles 

Titletown's beer notes describes this as a malty golden lager in the Munich Helles style but with the addition of malted rye, whose spicy, almost tangy flavors compliment those of clean, grainy pilsner malt. Light in body with a clean lightly sweet finish.

DINER NOTE: Titletown serves an "Honest Pint" by pouring a pint (16ounces) of their beer in a 20 ounce glass.  This insures the best possible flavor.  A properly poured pint needs to have at least one inch of head (foam) so serving their beer in 20-ounce glasses provides a full 16-ounce pint with the proper head.

Cheez! Over 50,000 Sold!

One of the more popular sandwiches ordered at Kavarna is The Cheesy Artichoke. Their menu claims over 50,000 sold!  This hot wrap sandwich begins with an herbed tortilla, spread with cream cheese and filled with artichoke hearts, marinated tomatoes, black olives and provolone which is then toasted to create a warm melted bundle of goodness. It comes with crunchy kettle chips or can be upgraded to a side serving of fruit.

Diner Note: The Cheesy Artichoke is also available gluten free. 

Pasta Trilogy - Rajun Cajun Alfredo (3 of 3)

A robust Creole cream sauce stars in the Rajun Cajun Alfredo entree on the menu at Hagemeister Park.  Chicken breast strips, slices of spicy andouille sausage and shrimp are sautéed in the  spiced Alfredo sauce then tossed with steaming linguini.   An herbed vegetable medley of broccoli, yellow carrots and green beans compliment this dish along with a warm crescent breadstick.

Pasta Trilogy - Baked Lobster Mac & Cheese (2 of 3)

Black & Tan Grille  offers a decadent comfort food on their lounge and dinner menu.  Baked Lobster Mac & Cheese is a casserole dish of creamy white cheddar melding with chunks of Maine lobster and Cavatappi macaroni noodles that is topped with a grated blend of Romano, Parmesan, and Asiago cheeses and toasted crumbs, baked golden and served piping hot.  

Maine Lobster Chunks

Creamy White Cheddar coated Cavatappi Noodles

Pasta Trilogy - Spicy Drunken Noodle (1 of 3)

Spicy Drunken Noodle, Pad Khee Mao in Thai, features fresh large, wide rice noodles stir fried with tomatoes wedges, slivers of onion, sweet basil leaves, and fresh minced chili peppers.  This dish was accompanied by a crab rangoon which is filled with cream cheese, imitation crab meat, and onion, wrapped and deep fried in a wonton skin and served with a sweet more than sour dipping sauce.
Located in the historic Broadway district, Bangkok Garden Restaurant, serves up  "authentic Thai food".  Each dish is cooked to order and spicy dishes, like the Spicy Drunken Noodle, can be varied to your taste by specifying mild, medium, hot or extra hot.  Peppers can be served on the side.  
Diner Side Note:
A glass of Robert Mondavi Private Selection Sauvignon Blanc, which is a medium dry white available on Bangkok Garden's drink list, went very well with this dish.  Bangkok Garden Restaurant  also has a large selection of tropical drinks.