Craftbar – Great Vibe and Some Excellent Choices

Posted on October 2, 2013 by jfoodeats

(Sorry for the lack of photos…it was a family event)

Located on Broadway, three blocks north of Union Square, Craft Bar is a bustling restaurant with excellent service and delicious food. The restaurant has a constant vibe that gives great energy to the atmosphere. There are both booths and tables, but be forewarned on the booths, they are long and four people occupy only three of the sides so the two people on each end are fairly far apart. If you are looking for conversation amongst all four guests, opt for a table which are much more intimate and allow for easy conversation. We did, and the four of us spent three relaxing, unrushed hours enjoying many of the dishes.

Our server was excellent, knowledgeable, friendly, and was quick to offer suggestions, and each of his recommendations were perfect. The only drawback to the service was what I would describe as aggressive bussers; maybe they were assigned too many tables but they constantly reached across the table versus walking around. These intrusions were disruptive to the flow of the conversation. They need instructions to just walk behind each guest versus intrude.

We immediately ordered both the Cheese and Meat assortments to enjoy as we looked through the numerous small and large plate offerings.

The meats consisted of Pastrami Wagyu Beef Tongue (brined & confit beef tongue with pastrami spice) with a dab of spicy beer mustard; Chicken Liver Paté (roasted and puréed with shallot and bourbon) with strawberry jam; Country Pate (Duroc pork, morello cherry and quatre epices) with cherry mostarda; and Smoked Pig’s Head Terrine (brined and smoked pig head) with pickled mustard seed and Calabrian chile. The first two were exceptional. The thin slices of tongue were melt in your mouth tender with rich flavor and the paté was decadently delicious, smooth and rich with flavor. The slice of the country pate brought a good amount of flavor but was not in the same league as the first two and the Smoked Pig’s Head was more about texture than flavor, it was overly gelatinous and delivered no flavor.

The five cheeses included portions of Harbison (Cow) from Jasper Hill, Greensboro, VT; Pawlet (Raw Jersey Cow) from Consider Bardwell Farm, West Pawlet, VT; San Andreas (Raw Sheep) from Bellwether Farm, Sonoma County, CA; Hudson Red (Raw Cow) from Twin Maple Farm, Ghent, NY; and Point Reyes Bay Blue (Cow) from Point Reyes Farmstead, West Marin, CA. Each of these was delicious, and choosing one as a favorite is difficult as everyone at the table enjoyed all of them.

For my appetizer I ordered the Marinated Montauk Squid with lentil salad, pickled shallots, and pickled celery. This was a very refreshing dish, with beautiful colors and vibrant flavors. The amount of squid was scant, almost to the point of a scavenger hunt halfway through the course and I would have preferred much more squid. For those who are adventurous there is a duck heart and dumpling option. My daughter ordered the hearts and they were prepared medium rare; the flavor and texture reminded me of liver with incredibly rich, almost gamey flavor. The Lumache Pasta with a Bolognese Duroc pork Ragu, soffritto, and Parmigiano was very good. I really liked the choice of the pasta which held the sauce perfectly. I found the Bolognese was a little too salty but it was rich in flavor. The highlight of the meal was the Veal Breast Roulade, which was served with a potato purée, Hen of the Woods mushrooms, heirloom tomatoes, and watercress. I rarely find a veal breast on any menu and I asked the server his opinion prior to ordering. He smiled and said he never had a problem recommending this dish. He was correct. The veal was tender, with incredible flavor and the accompaniments were excellent choices to add flavor and texture. This rendition receives a perfect ten in my books.

Leave room for dessert as one of the choices, the Blueberry & Almond Cake with candied ginger purée, toasted almond Anglaise was outstanding and also recommended by our server. With loads of butter, this cake is slightly crispy on the exterior but the softness and flavors of the cake was outstanding and the blueberries added the sweet component. I would eat several pieces with a cup of coffee. Not in the same league was the Praline Chocolate Cake with Vanilla Ice Cream, and Candied Pecans. The flavors did not work well together, almost fighting each other. I would shy away from the Chocolate Cake.

I would absolutely return to Craft Bar and try other dishes. I really enjoyed the evening.

323 Main Street (Westport) – Looking for an Identity

Posted on September 28, 2013 by jfoodeats

After several visits, 323 Restaurant & Bar in Westport is a bar/restaurant looking for an identity. It is unclear whether this is a bar with a dining room, or vice versa. Equally unclear is the cuisine which includes Italian, Seafood, Southern, and simple grilled meats. The interior was converted from a neighborhood bar, Bogies, and now includes with a 66-seat dining area to the right and an equi-large room to the left with a U-shaped bar and tables. The décor is eclectic-rustic-formal with wood beams overlooking tables covered with clothes. HDTV with a ballgame on the wall in one room and art on the walls in the other. But most important was the experience. On a recent weekend night visit there were limited guests (4 tables) and the vibe was dull but the service was alive. I hope they can decide on a direction before it is too late.

As far as the cuisine was concerned I enjoyed some of the dishes, a few of the components in the others required a little attention (some of these items have already been modified from when I originally sampled) and others were not at all to my liking.

The “New England Clam Chowder” on one visit was one of the best chowders I have tasted…a great start to the meal. The creamy bisque was rich in flavors from the fish stock and included an abundance of clams. On a subsequent visit the broth was overly pungent, the clams were very chewy and the potatoes were mushy, almost as if it simmered too long.

The “Grilled Octopus” with Chorizo hash and olive tapenade delivered some excellent flavors and textures. The octopus was braised and then finished on the grill. It was extremely tender and the olive tapenade was a good complement. The hash lacked the appropriate spiciness and would have benefited from more chorizo to add additional spice. The menu subsequently eliminated the hash. The “Salad of Thumbelina Carrots,” et. al. was a big hit. Included in the potpourri of colors were breakfast radishes, beets, kumquats and avocados. Each was sweet and incredibly delicious; I loved the textures and flavors of each of these vegetables. I was not as fond of the ginger yogurt that accompanied the salad and thought it did not complement, and almost fought with, the sweetness of the vegetables.

The grilled meat entrees were the highlight. The best overall dish was the 323 Burger. Eight ounces of short rib and brisket blend was served with pancetta, onion jam, American cheese, pickles and 323 sauce served on a Wave Hill brioche. Served with French fries or onion rings, the burger was perfectly prepared, delivered great flavor and the accompaniments were delicious. The hand-cut onion rings were delicious but on my two visits the seasoning was uneven. The “Dry Aged Boneless NY Strip” was fantastic. It was served with broccolini with raisins, and pignoli duck fat potatoes. The steak, from Pat LaFrieda in NYC, was prepared perfectly and delivered great flavor and texture; this was one of the best steaks in the area. The potatoes were delicious; crisp on the exterior and creamy on the interior; I was not fond of the broccolini and raisin accompaniment which was undercooked. The “Salmon a la Plancha” with spring vegetable ragout, julienned pear and a black truffle sauce was flavorful. A simple salmon filet sat atop a variety of beans, peas and onions and hidden beneath the vegetables was the highlight of the dish, a truffle sauce. The sauce was earthy and delightful when paired with other ingredients.

Unfortunately there were an equal number of very disappointing dishes. My least favorite dish was the “Hand Cut Fresh Tagliarini” with Guanciale, English peas, spring onion and Parmesan cheese. The pasta was overcooked, gummy in texture and the sauce was lacking the richness I would expect from the description. The “Chicken Saltimbocca” was incredibly bitter and was returned to the kitchen. The Lobster Roll was non-memorable with limited meat and flavor and it almost joined the chicken in a return to the kitchen.

The desserts were all disappointing. On one visit the “Chocolate Torte” with butterscotch, sea salt and vanilla gelato was served with burnt edges and on a subsequent visit, the flavor and texture were lacking; the Panna Cotta with crumble was served two different ways. On one visit it was delicious and on a subsequent visit the crumble topping had a burnt flavor.

Overall the grilled meats and burgers that 323 served were delicious while the non-“grill” items did not deliver the same level of satisfaction.

323 Restaurant & Bar · 323 Main Street · Westport, CT. · 203.222.0323

Tony’s Deli (New Canaan) – My Go-To Sandwich Shop

Posted on September 26, 2013 by jfoodeats

Tony’s deli has two locations, Ridgefield and New Canaan, and the latter location is our go-to sandwich shop in town. With its recent relocation across the street to the storefront next to Zumbach’s, Tony’s is smaller but still serving some creative and delicious sandwiches and wraps. The sandwich menu is enormous, over 50 different pre-determined recommended combinations. Ordering a platter to enjoy with friends on a boat, by the pool or to snack on when buddies come over to play poker, I always go to Tony’s.

Over the years I’ve kept some of the combinations as Tony designed them, while others have been modified to meet the tastes of my friends and family. A few I really like:

My breakfast sandwich of choice is the Bacon, egg and cheese on a roll. A true classic, with a fried egg, a slice of white American cheese and a couple of strips of bacon on a seeded Kaiser roll. It may not be a difficult sandwich, but Tony’s does a great job.
White Russian – Roast beef, tomato, cole slaw, Russian dressing, bacon, horseradish and melted Swiss on a wedge. I was not crazy about the spiciness that the horseradish brought, so I started to order without. I like this version much better.
Ferrari – Fresh Mozzarella cheese, prosciutto, roasted peppers, olive paste, sundried tomatoes, pesto, fresh tomatoes, balsamic vinegar on a wedge. Like the White Russian, after a couple I was not that impressed with the Prosciutto and started ordering without. This vegetarian alternative is a favorite in the house.
New Canaan Rams Special – Roast beef, Russian dressing, horseradish, Cheddar cheese, lettuce and tomato. My alternative to the White Russian when I am looking for that English beef and horseradish combination.
Pine Street Special – Turkey, ham, roast beef, cheddar cheese, lettuce, tomato, bacon, avocado and mayonnaise. This sandwich is full of flavor and the bacon and avocado add that salti-creaminess to a meat and cheese sandwich.
Right Off The Boat – Sopressata, imported Provolone cheese, cappicolo, sweet peppers (hot peppers are also available), tomato, onion, oil and vinegar. After one I gave up, Boar’s Head Italian meats just did not cut it for me.
Cranberry Turkey Wrap – Turkey, sprouts, tomato, bacon, Swiss cheese, Mayonnaise and cranberry sauce. This one has great flavor but gets a little messy with the mayo and cranberry sauce so ask for extra napkins
Russian Turkey Wrap – Turkey, Russian dressing, cole slaw, bacon, Swiss cheese and tomato. Put anything in a wrap and it is low-cal and healthier. If I need to avoid the wedge, this is my basic go-to wrap.

There are numerous grilled and breaded chicken sandwiches, but most of them are dressed with Blue Cheese and other dressings that are not my favorite. Maybe a little re-design of those in the future will bring them to this list.

NOLA Oyster Bar – Outstanding Seafood in SONO

Posted on September 8, 2013 by jfoodeats

I re-visited NOLA Oyster Bar a few months after its opening to enjoy some of the newest additions to the menu. Chef Dan Kardos is clearly in charge of the kitchen and his culinary talent is evident as he creates some of the most delicious cuisine in Fairfield County.

The Seafood Tower, a dedication to cold shellfish (plus tuna), was the first course served to our table. The generous portions included Cherrystone clams, snow crab legs, Copps Island oysters, shrimp, and charred Hamachi crudo. A house made mignonette sauce accompanied the oysters. All of the items on the Tower were delightful. The crudo was marinated in white and dark balsamic vinegar plus a combination of lime and tangerine juices; it was tantalizing. The crab legs and shrimp were sweet with just a touch of seasoning to emphasize the natural flavors. The Copps Island oysters were a little bitter with very little salinity, but the addition of the mignonette sauce drastically changed the flavor profile from bitter to delicious.

It is rare that I rave about a vegetable dish, but the Brussels sprouts at Nola were outstanding. Fried and then topped with a sweet maple glaze, it was almost impossible to stop eating them. Chef Kardos then added more crunch with a smattering of chopped pistachios and bacon. The Brussels sprouts should be a communal order to share and enjoy with everyone at the table.

The “Chopped Salad” included corn, peas, beets, wax beans, Brussels sprouts and topped with grated Queso Fresco cheese. This was no ordinary green salad; it offered several vegetables from Urban Oaks with differing textures and just a touch of spiciness. It was a delicious salad.

The “Cornmeal Fried Oysters” were served with collard greens, Jalapeño mayonnaise, Tasso ham and topped with a spicy corn relish. The oysters were crunchy on the exterior with a good sized belly that released the delicious liquor when bitten. The Tasso offered a smooth complement and sweet corn, pickle and red pepper relish was a perfect addition. The Jalapeño mayonnaise added just the correct level of spiciness.

The “Poached Lobster & Cornbread Waffle” is one of my favorite combinations in the area. It included butter-poached lobster, griddled scallions, Queso Fresco cheese topped with a brown sauce. The waffles were sweet, crispy on the exterior and moist and soft on the interior. The lobster was full of sweet buttery flavor, the scallions brought a little bitterness and the melted cheese created smoothness to the dish. The dish was finished with one of the best brown sauces north of the French Quarter.

My adventure through NOLA’S seafood continued with two other outstanding dishes. The “Shrimp & Grits” started with paprika dusted shrimp that were perfectly sautéed and paired with sliced Jalapeños to deliver a good kick. To mellow the flavors the dish contained slices of Tasso ham and all of these ingredients sat atop creamy grits. The “Griddled Scallops” were served atop a smooth and delicious celery root puree, and Chef Kardos changed the direction of a traditional scallop dish with the addition of several uncommon ingredients, strawberries and melon. The dish was further enhanced by a touch of honey, almonds, and finished with slices of speck. This was a great combination of flavors and textures. The honeydew brightened the dish and the honey brought sweetness, but I was not as excited about the strawberries.

To finish the meal, I sampled the “Chocolate & Peanut Butter Pot De Crème” that was topped with whipped cream and roasted peanuts, which was much too sweet for my palate. I was less enthusiastic about this dessert.

After several months, NOLA Oyster Bar has taken its position as one of the go-to restaurants in Fairfield County.

Really Liked

Brussels Sprouts
Poached Lobster
Shrimp & Grits
Fried Oysters
Griddled Scallops
Seafood Tower

Liked

Chopped Salad

Did Not Like

Chocolate & Peanut Butter Pot au Creme

This review was originally posted on http://www.ctbites.com at:

http://www.ctbites.com/home/2013/9/8/nola-oyster-bar-revisiting-an-excellent-seafood-spot-in-sono.html

Los Poblanos (Norwalk) – A Little Gem with Excellent Food

Posted on August 27, 2013 by jfoodeats

Locating this little gem is a little difficult. If you are heading towards Westport on Route 1, make a right at the light where Pennzy’s Spice is located and Los Poblanos is one of the five storefronts immediately to your left. Park behind the building and enter from the rear. There are three four-person booths and a couple of tables. The walls are brightly painted adorned with regional posters and a Spanish language TV offers a little entertainment.

The menu is brightly colored with various Mexican offering. I wanted to sample Los Tacos and ordered four of them. Once delivered the first item I noticed was the amount of filling, Los Poblanos significantly fills the soft tacos. Green (cilantro) and orange (I would guess habanero) sauce accompany the tacos. The cilantro sauce was great and complemented the flavors and the orange was a little too spicy for my palate but had great flavor.

I decided to work my way from least to most spicy and started with The Carnitas (pork) taco. The cubed pork was simply sautéed and topped with diced raw onion and cilantro. The flavors were mild, and mine included a few cubes of pork fat. The addition of some on the green cilantro sauce created a great balance of flavor and very mild in heat.

The Pollo tonga (shredded chicken) taco was smothered in a red sauce that upon first bite I thought was too mild as well. But the heat of the pepper slowly arrived about 30 seconds later, no a burn, but a mild reminder that this was Latin food. The addition of cilantro again balanced the flavors.

Looking to increase the heat level I moved to the Chorizo (Mexican sausage) taco. I was a little surprised about two items, the presentation and the heat level. Normally chorizo is sliced to create circles, but Los Poblanos served their sliced in a julienne. Likewise the heat level was much less than expected, I would characterize these as a very mild chorizo but the flavor was outstanding. The taco was topped with sliced and diced onion

The last taco was the Al pastor (spicy pork). At last I found some spiciness. The same pork that I enjoyed in the Carnita was sautéed and then tossed with a spicy red sauce. This created a great depth of flavors with a good level of spiciness. This was my favorite taco of the four.

Overall I was impressed with Los Poblanos and look forward to returning and enjoy additional options.

La Sorpresa y Mas (Norwalk) – Colorful but Disappointing

Posted on August 24, 2013 by jfoodeats

I ventured for a quick lunch to see if all of the recommendations I have heard recently were deserved. As I approached this very off the beaten path location, which is more residential than commercial, the first item I noticed was the bright colors of the exterior. Parking is limited for about 10 cars and a little maneuvering is required.

Once inside, to the left there is a bakery with a hot salad bar (not self-served) and to the right is a dining area with ten to fifteen tables. Two HDTV oversee the dining area and during my visit they each were broadcasting an international soccer game.

The menu is as colorful as the exterior, full of a variety of Columbian cuisine. For some reason I was less than adventurous and ordered the Churrasco (medium rare), a grilled steak with Chimichurri sauce. It was served with arroz (rice), tostones (green plantains), frijoles (beans) and ensalada (salad).

The server brought a bowl of bean soup instead of the salad. The flavor of the soup was full of smokiness and with loads of al dente beans and pork, the soup was delicious.

The steak arrived while I was only halfway through the soup and my initial reaction was not positive. From the outside there was a lot of fat and grizzle and there were several slits through the main section, probably to check for the doneness. After a few bites my initial thoughts were confirmed, this was a fairly weak piece of meat, about 40% grizzle/fat, and it was medium-rare in certain spots and medium-well in others. On a positive note, the Chimichurri was outstanding. The rice and plantains were delivered as I was halfway through the steak. I liked the rice which brought just a bit if sweetness but the plantains were incredibly bland and boring.

Overall, I was not overly impressed with the food at La Sorpresa y Mas, the service was friendly but very disjointed. I blame myself a little for not ordering one of the dishes the regulars were enjoying at other tables. It is worth a revisit in the future but I am not rushing back.

61 Cedar St – Norwalk, CT 06854 – (203) 838-9809

Bodega Taco Bar (Darien) – Outstanding Tacos

Posted on August 10, 2013 by jfoodeats

A quick trip to Bodega Taco Bar in Darien was a great choice for lunch.

As I waited I ordered the original guacamole that is “Slapped to Order.” It arrived with a basket of house-made tortilla chips. The guacamole was delicious, but a little citrusy for my taste. It was chunky, with a good array of textures from the avocado, tomato, and jalapeños. The chips were more than enough for the portion size.

It’s lunch so Tacos were the choice. The question was…how many and which? I decided on four and chose one from each food group. I ordered (1) “Baja” – panko crusted mahi mahi, pico de gallo, lemon aioli, (2) “Cochinita Pibil” – slow cooked pork, refried beans, pickled red onion, cilantro, (3) “Crispy Korean Chicken” – red pepper paste, Asian slaw and (4) “Argentino” – hanger steak asada, charred onion, salsa de chili de arbol, cilantro.

In order of my preference. The Baja was my favorite. The crispy fried fish was fantastic, and the toppings made this a perfectly delightful, bright flavored taco. Close behind was the Argentina, in which the flavors were the opposite of the Baja. They were rich and deep and earthy which the cilantro popping the flavors. I had no idea what to expect with the Korean Chicken but the menu should add the word spicy somewhere to give a head’s up. This taco delivered quite a kick to the unaware palate. Once I knew about the heat, bite #2 was more enjoyable, but there was a drop from the first two in my preference. Again, my least favorite was the pork. It may be me as I am probably the only person I know that is not a fan of the pork at Bodega or Valencia. I find it very bland. I should learn to travel down a different path in all of my future visits.

I really like the vibe, the décor, the servers, everything about Bodega. It will definitely make the power rotation.

Haute Dish (MSP) – More Mac N’ Cheese Please

Posted on August 1, 2013 by jfoodeats

Almost three years ago I visited and wrote that Haute Dish showed good potential; so it was time to return. Again, after my recent meal where I thought one dish was fantastic and the other was an over-thought disappointment, I believe the “good potential” opinion still stands.

The interior is speakeasy modern with a large portrait at the entrance welcoming the guests. The long bar extends along the right wall and a long row of banquettes along the left with a separate dining area in the rear. Service was excellent. My server was both knowledgeable and opinionated. As much as I wanted to order the General Tso’s Sweetbreads (as it turns out I ordered the sweetbreads at the previous visit), he kept nudging me to the Mac n’ Cheese, which was a great recommendation. I wish he would have steered me away from the burger, but I was pretty determined to give this burger a try.

The “MAC N’ CHEESE” was not your mom’s green box or Velveeta variety. I cannot remember the last time I ordered this comfort food in a restaurant, but I assumed a plated bowl with a heaping mound of steaming pasta, engulfed in sauce and topped with some sprinkled breadcrumbs. What arrived was a nicely plated horizontal interpretation of this classic dish. The jumbo rigatoni shaped pasta was perfectly prepared to al dente and topped with King Crab, celery and truffle oil. The incredibly smooth cheese sauce was primarily Taleggio cheese and it was delightful. There were several chunks of sweet crab that were perfectly prepared. The kitchen then added a little unmentioned ingredient, roe. Each time one burst in my mouth it added a great textural sensation. The celery, scallions and bread crumbs added a little zip and crunch. This rendition of MAC N’ CHEESE was delicious…I may need to begin a search for other great offerings.

When the “FLAVOR COUNTRY BURGER” arrived all I could do was stare. It looked like a culinary totem pole. Granted the menu states “with everything, no temps or substitutions ever!” but this was layer upon layer of toppings. Included in the tiers were pickles, tomato, cheese, mushrooms, onions, bacon with mayo-horseradish…all served on a buttery brioche bun. Accompanying the burger was a small portion of fries. The meat was delicious (although a little over-salted), the kitchen hand formed the meat to retain the looseness of the grind and the flavor was reminiscent of excellent grass fed meat. Unfortunately the toppings were just too many; they overwhelmed the great meat flavor. Each was delicious in its own right (I especially liked the spicy pickles) but there are times when too much is too much and this was one of those occasions. The brioche bun was one of the best I have ever tasted and was a perfect choice for the meat. The fries were horrible. They were dense, almost hard in texture, not from being over- or undercooked, and the kitchen topped the fries with either a paprika or a different red pepper spice, which I did not like at all.

Overall I still believe that Haute Dish has potential but they need to know when to stop. The Mac & Cheese was a beautiful combination of textures and flavors and a brilliant interpretation while the burger was just too much and did not work at all. The fries?…all but a couple went back to the kitchen.

The Pig Ate My Pizza (MSP) – No He Didn’t…I DID

Posted on July 28, 2013 by jfoodeats

I was disappointed when I heard that one of my favorite restaurants, Travail, had closed. This was an incredibly creative group of chefs that consistently amazed me with their talent. But then I discovered that they were just modifying their approach. Of course the normal order of progression is moving from crudos, braises and burgers to pizzas, it is a perfect transition. Happens all the time. I questioned by sanity during the 12 mile drive that took 40 minutes, but my desire to see what this culinary group were cooking far surpassed the movement of Mickey’s hands on my watch.

I sat at the bar and the bartendress pushed the Cider Ham Rules pie pretty hard to all the guests but I first wanted a carnivore’s delight so the first pizza was the Piggie Pie. Normally served with a thick brioche crust, I opted for the thin-crusted alternative. The toppings included large slices of prosciutto, pepperoni and lots of sausage hidden under the cheeses. The flavors were outstanding. Each was delicious on its own with the saltiness and spiciness of the meats perfectly complementing the sweetness of the tomato sauce. Not to be outdone, the chefs at TPAMP used a cheese blend of provolone, parmesan, Asiago, and Gouda (plus one that I forgot) that created an incredibly delicious combination. But the kitchen still had a few tricks and flavors up their sleeves, they finished the pie with a little basil oil and then perked the flavors with a few baby oregano leaves. And let’s not forget the crust. It brought great flavor and texture.

With one down and my hunger not yet fully satisfied I acquiesced and ordered the Cider Ham Rules. Fortunately the restaurant was more filled at this point and the timeframe before #2 arrived was sufficient to regain some internal space. When it arrived, it was not as expected; it was more fully covered than the Piggie Pie. Adorning this pie were compressed apples, a fried apple chip, waffle fries, oyster mushrooms, and various cuts and renditions of pork. As much as I wanted to love this version to the same degree as the first, the sweet-savory combination left the sweet as an “also-ran” component. The flavors of both renditions of the apples were completely lost and the waffle fries were a cute addition but from a taste perspective, not to my liking. The rich, deep flavors of the pulled pork, chunks of pork, hoisin sauce and oyster mushrooms were outstanding and absolutely delicious. I thoroughly enjoyed the savory aspects of this pie, but not as a sweet-savory combo.

The staff and service were still Travail quality perfection. Knowledgeable, friendly, always available for a question and were spot on in each aspect of the service. Minneapolis now has another great pizza joint (the fourth on my list), when four years ago there were none.

The Juicy Lucy @ 5-8 Bar (MSP) is a Big 0-0 for Me

Posted on July 27, 2013 by jfoodeats

OK, maybe it’s me, but I just don’t get it. After several discussions and disagreements in the office on where to enjoy the best Juicy Lucy, I ventured back to 5-8 Club to see if I could be convinced that their burger was a great choice. This may be heresy to some, but this was not a meal that would make me rush back, in fact, it is more a DNR.

Let’s get to the positives. I think the joint is an incredibly friendly neighborhood watering hole. It is separated into two rooms, one with a bar and the other entirely tables, with the walls teeming with relics of the 40s 50s and 60s. I sat as a solo diner amongst single dads taking their young kids out for a bite, elderly couples splitting French fries and soccer moms racing to that open table. I was now firmly ensconced in pure Americana…a smile came to my face.

The waitress arrived, an energetic and incredibly hard-working high school / college teenager working for car money, college money or just entertainment money. She was great. The menu stated that the JL was 8-ounces, a pretty good sized patty, so my order was a JL with bacon and American, some fried onion straws, which I adore, a hot dog and an Arnold Palmer.

The fried onion straws were excellent. A huge mound of thinly sliced, deep-fried onions (enough for multiple guests) was crispy and perfectly salted. They were so good that there was no need to dip in any ketchup.

Good news over…

Now let me be honest about my view on the JL…the patty was just horrible. There is absolutely nothing positive I can say about the meat. First the size…the menu says “8 ounces” and I would be hard pressed to believe it was more than five ounces. Then the kitchen cooks the doneness to greater than super well done, bordering on incinerated, losing all chance that it will retain any juiciness. And the flavor was tasteless. So the burger meat receives the trifecta, three zeros on taste, preparation and size. And the bacon was a perfect complement to the burger, two meager slices of overcooked bacon. On a slightly positive note, I did like the American cheese, really well melted and with just a touch of pungency. The pickles slices were also a positive; the roll was a pretty basic, what was to be expected in a bar.

Now onto the hot dog. For full disclosure, I am a fan of a Kosher, natural casing dog so this was definitely not in my comfort zone. The hot dog was in the same category as the burger; an oversized, badly prepared “Ball Park” imitation; it was barely warm, and also served on a basic package roll. One bite and I was finished.

With so many other choices for great burgers in MSP, I would be hard pressed to place this on a top-25 places to have a burger.

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Eating and Enjoying

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