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Nothing to chow about


Restaurants & Bars 7

Nothing to chow about

Vital Information | Nov 18, 2001 07:39 PM

The good news for me this weekend was I got into Harry Potter with Ms. VI and the kids, the bad news is that I had lousy chow. With nothing new to post about, I decided to go back and vent about some things in Chicago chow and Chicago Chowhound.

- I really did not want to say anything else on the Jimmy's Red Hot post by Annieb as I appreciate her voice on the board and have enjoyed her subsequent posts, but, but...the post still got under my skin. While I am positive that she did not mean harm in her post, I found the overall tone insulting to Rene and all the rest of us "sociology" guys. It was implied strongly that we'd rather stick to our hot dog stands than to venture into a rib joint and eat something truly gritty like a hot link served through bullet-proof glass. I think the posting of Rene and everyone else on this board speaks to our ability to eat what and where we want.

- I endorse Bryan's defense of Miller's Pub. I want to add that when you are judging Miller's Pub, you are judging it for what it is. It's not gourmet in the sense that Mod or 160 Blue or Spring are gourmet, but that does not mean that the food is lousy. You got to take a resturant for what it is, and Miller's will give a nice meal in a section of town underpopulated by chow. If you disagree provide some reason.

- Pat Bruno can complete 2 reviews a week, nearly every week. Phil Vettel of the Tribune seems to go weeks between reviews.

- Is it me, or has anyone else noted a few shills on the board of late?

- This week, the New York Times reviewed Patria, the leading proponent of "nuevo latina" cusine in New York. I read the review and contrasted Patria's food to similiar resturants in Chicago. I noticed that Patria's food seemed more grounded in genuine (authentic, real?) food than similiar local places. In general it seems to me that Chicago chefs are more prone to "interpretation". Not just in Latin resturants, but in any ethnicly influenced menu. The reason for this, I believe is that in other cities like New Orleans, LA, or New York, the chefs themselves are more tied by history to their cusines. I believe that Arun's in Chicago is the exception that proves my the rule in a city of Mas, Ben Pao, and rampant Francesca's.

With less than vital information tonight,


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