Here and there
November 20th, 2009 by Cliff Bostock in Food & Life, Gossip, RestaurantsI dined alone at Stella in Grant Park Thursday night. I had a Caesar salad and a white pizza featuring zucchini, bacon and mozzarella, streaked with balsamic vinegar. The restaurant is slated to close and be resurrected as a Doc Chey’s Noodle House within the next few months. (The same people own both restaurants.) Meanwhile, the chef has left the restaurant to open her own venue in Florida.
I asked a server why the owners think Doc Chey’s will do better than Stella and she told me that “foot traffic” is much higher at all locations of the noodle house. She said some limited remodeling will occur before the transition. …
In my quest for new burgers, I dined Monday night at Roxx Tavern and Diner on Cheshire Bridge Road. On Mondays, the restaurant offers a build-your-own-burger special. You start with a $5.95 Angus beef, turkey or veggie burger and add toppings of your choice.
Weirdly, the restaurant doesn’t offer a list of ingredients and their cost. You just choose whatever you like that is mentioned in the regular menu of kitchen-designed burgers and you’ll have to ask what each ingredient costs. I chose this Angus patty with caramelized onions. feta cheese and bacon. I ended up saving a couple of bucks. It was quite good, if a bit undercooked. …
Speaking of burgers, the Shed at Glenwood featured a slider at its regular Wednesday “slider night” that included duck confit and fresh cranberries that had been marinated in port wine, jalapeño peppers and cloves. I keep craving it. …
Entice, a “Caribbean tapas restaurant and lounge,” is soon to open on Ponce de Leon Avenue near the Spaghetti Factory. …
Marketing Ploy of the Week: Over the weekend, the Ansley Publix appeared to repackage its small cobb salad in the large container, lowered the price a dollar and claimed it was on sale. Ugh. …
It appears Vesuvius, the new pizzeria on Edgewood Avenue, will not open tomorrow night, Friday, as hoped. Maybe next week. …
So light, so airy, so incredibly fattening. …
So noisy, so airy, so inedible. …
(Photo by Cliff Bostock)
November 20th, 2009 at 1:59 pm
“Vesuvius”
I wonder if people will remember this name or for pronounce it for that matter.
November 20th, 2009 at 3:56 pm
I wonder if you will ever stop posting nonsense Foodiedouche……….
November 20th, 2009 at 4:29 pm
Just a little background on the name – “Modern pizza has been attributed to baker Raffaele Esposito of Naples. In 1889, Esposito who owned a restaurant called the Pizzeria di Pietro baked what he called pizza” – Mount Vesuvius is in Naples…just wanted a fun different name associated with the history of pizza. Also for something different we named all the pizzas after different volcanoes located throughout the universe.
November 20th, 2009 at 6:36 pm
FoodieDouche, why is this a hard word to remember or say? Is it because you have an fourth grade education and the palate of a common hog?
November 21st, 2009 at 12:48 am
That burger is undercooked? Not by my standards.
Actually, I am sort of particular about ordering my burgers rare or medium-rare, in the sense that I don’t order a burger anything below medium if I don’t trust the meat source, but in that case, I just don’t order a burger at all.
I’ve eaten medium-rare burgers at Roxx and not been disappointed. Most often, even at the places where I have the option of medium-rare or rare, I still get a burger that is cooked through. Tragic.
I love the bloody burger, but you are free to eat whatever you like, and I encourage you to eat it any way that pleases you.
But I eat my kitfo raw, and there is literally no way for me to verify how safe that meat is, so I am forced to enjoy my Russian Roulette via food, as it were.
I wish I had been born in an era before massive food contamination was such an issue, due to mass production, but if that were the case, I never would have enjoyed the freedom to live the way I wanted to, because women had almost no rights back then, so I would have had to eat whatever my husband could catch or procure.
The upshot of this is that this is a very rich discussion we’re having, and I appreciate it in every way.
November 21st, 2009 at 1:34 am
i can’t wait til it opens!
since varasano’s has opened, i use it now as the standard to which i judge other pizza joints. now that i have learned from his table tent instructionals, i now have the tools.
November 21st, 2009 at 12:05 pm
Jezuz Henry Christmas Foodiedouche do you act like a retard on purpose?