Let me make something perfectly clear: I don't think that televisions have any place in restaurants. It's not because of the dissoultion of the American family, nor due to any concern about some technology over-saturation....no, it's just DISTRACTING. The flickering lights in ALL Of my peripheral vision makes me feel all twittery...and not relaxed.
However, I do recognize that there are some places that rely on televisions for the cultivation of a certain....well it's not quite ambiance....perhaps energy? If ever we should overlook at television, it is at a brew pub. And a pub with fresh greens? I am willing to overlook quite a bit.
I know that Upland Brewery is a bit of an institution in Bloomington, but I was not overly excited about it the first time I tried it. It can be noisy, and, well, there's all those televisions, and whatever I had there on my first visit was decidely un-memorable (see, I can't even remember what it was). But then....we went back, proving once again that it's always good to keep an open mind.
Have you TRIED the house salad at Upland? There are honest-to-goodness VEGETABLES in there, lots of them, nice and fresh, and beautiful greens, and what is absolutely, positively, my most favorite salad dressing ever. Ever. Sesame ginger--can I eat it with a spoon? I have to admit that I was so taken with my salad that I didn't attend quite as closely to my entree, but overall, I was thrilled with the general freshness, non-greasyness, and non-"we have a corporate kitchen filled with people who are just clocking in" style of food. I appreciated the creativity of the curried vegetables that were on special, and I was especially thrilled that all this could be had at a BREW PUB, where I was getting extra bonus points for being a good partner just for showing up. If this is what I can expect from Upland Brewery, I will definitely be back--and I promise to complain only a LITTLE about the televisions.
Overall rating: 8.8/10
Food: 8.5/10
Pricing: 10/10
Ambiance: 8/10
Rating scale: Food: 1=inedible, 10=unforgettable Pricing: 1=totally unresonable, 10=worth every penny Ambiance: 1=I'd better bring this home, 10=I want this to BE my new home
Location: 350 W. 11th Street Bloomington, IN
Tuesday, April 8, 2008
Sunday, March 9, 2008
If no one will make cajun food for us, we'll just have to do it ourselves!
Given that we live in a town of about 70,000 people, I would say that Bloomington has a pretty impressive diversity of restaurants. Unfortunately, the diversity does not include a cajun place (no intention of dissing Dats here, which does indeed dish up a decent $5 plate of beans and rice, but we're looking for a bit more). The other night (in the middle of yet ANOTHER wintry snowy cold snap) we decided that the perfect pick-me-up would be a bowl of hot, spicy, thick, gumbo. That meant that we were set to be the ones to do the cooking.
Gumbo is one of those dishes that has countless variations, held together by a very few commonalities. The first has to do with the base--gumbo starts with a nice dark roux, which both flavors the soup and serves as one stage of thickening. What goes in it after that--sausage, chicken, squirrel, crawfish, shrimp, greens, is open to variation. The only expectation is that the flavors have time to meld together and are treated to one more stage of thickening, either with file or okra. The classic in our house consists of andouille sausage, chicken (thighs are best here), and shrimp. Okra gets tossed in depending on whether or not we happen to have it (this round missed out, because the okra in our freezer had apparently been there for quite some time, and had shrunk to such an extent that they resembled green beans).
The roux is the first, most important part. You combine flour and some kind of fat--we typically use a clear oil, like canola, and cook over medium heat FOREVER until you're SURE that it is about to burn. It turns out that I should never be allowed to be in charge of the roux, because I would have taken it off the heat about five minutes before we actually DID, and I would have been wrong, wrong, wrong. The deeper the color of your roux, the richer, more roasty, the flavor, so cook it as long as you can stand it.
Then you add your veggies--our gumbo gets lots of onions, green peppers, and garlic, and cook that until you have a nice mass of veggie glue. Add your chicken (cut into bits) and give everything a chance to brown. Add your broth, and cook for about 30 minutes, until everything is softened and coming together. If you are using okra, now is the time to put it in, to give it a head start for about 5 minutes or so. Then add the (prebrowned) andouille, and the shrimp. Just cook until shrmip are cooked through--no one likes a rubbery shrimp.
The final piece is the file. File comes from dried and ground sassafrass leaves, and has quite a distinctive odor. It adds a slight flavor to the stew, but nothing distinctive. It helps to thicken your gumbo, but it does not like to be exposed to very high heat, or your nice thickening breaks and gets a bit stringy. Yuck. So what we do is add the file at the end of the cooking--when everything is done. Turn off the heat, add 1-2 tablespoons file, stir well to combine, put the lid on, and walk away. Leave it for about 5 minutes or so, and you are ready to enjoy.
Sunday, February 24, 2008
Une crêperie vraiment delicieuse!
When we first moved to Bloomington, there was a bit of dispute in our house about “Café et Crêpe.” This dispute, mind you, took place in the absence of any actual EXPERIENCE with the place (that’s just the kind of people we are…who needs actual data to support opinions?) When one of us, with much cajoling, whining, and frankly pathetic and underhanded manipulating, managed to convince the other one to go, it was clear that all foot-dragging had been a complete waste of precious good eating.
What was the hesitation? There was a bit of snobbery….who wants oversized, over-sugared, American-style crêpes? They are incredibly easy to make, and frankly, we have a copious supply of butter and sugar at our OWN house….and I know OUR crêpes aren’t likely to be 24 inches in diameter. AND there was the association of crêpes with SWEET things, a perception most likely born of our experience at little street side crêperies in France.
So….I must confess that my resistance (come on, it was clear that I was the resister) represented a significant error. Café et Crêpe offers the most amazing selection of SAVORY crêpes, with fillings that have a lovely balance of flavor and high-quality ingredients. The mushrooms have a hint of sherry in them, and they are always good about balancing vegetables with cheeses and not producing a gooey, gloppy, mess.
I have never had a savory crêpe there that I haven’t loved, and it is always difficult to decide what to have (although for me, the chicken Florentine often wins). It is good to be warned, however, that none of the savory crêpes arrive without a generous garlic bite, which is great with us, but not always thrilling to everyone. The OTHER wonderful thing about the restaurant (aside from the Algerian mint tea) are the salads that accompany every crêpe. Lots of fresh vegetables, a light vinaigrette, the perfect lunch or light dinner. And I should note, for those of you who love a little strawberry and nutella in your crêpe, there is an entire selection of sweet crêpes, so do not fear!
Interestingly (disappointingly), Café et Crêpe has weird hours. They don’t open until 11am, which might be fine for the late-night undergraduate crowd, but some of us are up and hungry way before 11 (those same ones of us who go to bed at 10pm, I suspect). The late opening seems especially odd in light of the fact that many of their crêpes contain some variant of scrambled eggs. However, we are willing to wait, twiddling our thumbs in anticipation, until the appointed hour arrives. The wait hasn't disappointed us yet!
Overall rating: 8 points
Food: 8/10
Pricing: 9/10
Ambiance: 7/10
GRADING SCALE:
Food: 1=inedible, 10=unforgettable; Pricing: 1=totally unresonable, 10=worth every penny; Ambiance: 1=I'd better bring this home, 10=I want this to BE my new home
Location: 316 E. 4th St.
What was the hesitation? There was a bit of snobbery….who wants oversized, over-sugared, American-style crêpes? They are incredibly easy to make, and frankly, we have a copious supply of butter and sugar at our OWN house….and I know OUR crêpes aren’t likely to be 24 inches in diameter. AND there was the association of crêpes with SWEET things, a perception most likely born of our experience at little street side crêperies in France.
So….I must confess that my resistance (come on, it was clear that I was the resister) represented a significant error. Café et Crêpe offers the most amazing selection of SAVORY crêpes, with fillings that have a lovely balance of flavor and high-quality ingredients. The mushrooms have a hint of sherry in them, and they are always good about balancing vegetables with cheeses and not producing a gooey, gloppy, mess.
I have never had a savory crêpe there that I haven’t loved, and it is always difficult to decide what to have (although for me, the chicken Florentine often wins). It is good to be warned, however, that none of the savory crêpes arrive without a generous garlic bite, which is great with us, but not always thrilling to everyone. The OTHER wonderful thing about the restaurant (aside from the Algerian mint tea) are the salads that accompany every crêpe. Lots of fresh vegetables, a light vinaigrette, the perfect lunch or light dinner. And I should note, for those of you who love a little strawberry and nutella in your crêpe, there is an entire selection of sweet crêpes, so do not fear!
Interestingly (disappointingly), Café et Crêpe has weird hours. They don’t open until 11am, which might be fine for the late-night undergraduate crowd, but some of us are up and hungry way before 11 (those same ones of us who go to bed at 10pm, I suspect). The late opening seems especially odd in light of the fact that many of their crêpes contain some variant of scrambled eggs. However, we are willing to wait, twiddling our thumbs in anticipation, until the appointed hour arrives. The wait hasn't disappointed us yet!
Overall rating: 8 points
Food: 8/10
Pricing: 9/10
Ambiance: 7/10
GRADING SCALE:
Food: 1=inedible, 10=unforgettable; Pricing: 1=totally unresonable, 10=worth every penny; Ambiance: 1=I'd better bring this home, 10=I want this to BE my new home
Location: 316 E. 4th St.
Monday, February 4, 2008
A tasty bar snack....56 degrees bar
In a most inauspicious location, tucked into a slightly shady strip mall on the east side of town, lies one of our favorite weeknight spots--56 degrees bar. This is the bar section of the restaurant Truffles, which will get its own review in its own due time...have some patience, we have JOBS here....
What is to love about 56 degree bar? It is NOT the location of the restaurant itself (aforementioned dingy lot), NOR is it the placement of the bar itself--directly in the line of blasts of cold air from the front door. And, admittedly, it is not the decor either, which, to our taste, is rather cold and unwelcoming, and a bit dated. BUT WAIT! There is something redeeming about this place, something which causes us to turn a blind eye to these other distracting characteristics.
The bar snacks.
This is a great place to get a delicious, non-greasy bite to compliment your martini (which, on Thursdays, are half priced). The prices are quite reasonable, and the food is very good. I have never had anything from the menu that I didn't like, although some things are better than others. The ultimate, in my opinon, is their version of a cubano (called something creative, like "cuban pork sandwich"), which consists of ham, pork, mustard, swiss, and dill pickle. Friends, there is nothing quite like a cubano--the saltiness and slight richness--to compliment an icy mouthful of vodka. And amazingly, such a combination is available just minutes from your front door--and you can even do your grocery shopping at Kroger before you head home. Now THAT'S convenience.
I should mention that they have other drink specials on other evenings, and thus it is possible to have an economical evening on many days of the week. The bar area has many tables, so you can go with a group or with your most beloved friend....there's room for everyone. Now if only they'd get rid of those harsh black tables....
Overall rating: 7.5/10
Food: 7/10
Pricing: 10/10
Ambiance: 6/10
Rating scale:
Food: 1=inedible, 10=unforgettable
Pricing: 1=totally unresonable, 10=worth every penny
Ambiance: 1=I'd better bring this home, 10=I want this to BE my new home
LOCATION: 1131 S. College Mall Road
What is to love about 56 degree bar? It is NOT the location of the restaurant itself (aforementioned dingy lot), NOR is it the placement of the bar itself--directly in the line of blasts of cold air from the front door. And, admittedly, it is not the decor either, which, to our taste, is rather cold and unwelcoming, and a bit dated. BUT WAIT! There is something redeeming about this place, something which causes us to turn a blind eye to these other distracting characteristics.
The bar snacks.
This is a great place to get a delicious, non-greasy bite to compliment your martini (which, on Thursdays, are half priced). The prices are quite reasonable, and the food is very good. I have never had anything from the menu that I didn't like, although some things are better than others. The ultimate, in my opinon, is their version of a cubano (called something creative, like "cuban pork sandwich"), which consists of ham, pork, mustard, swiss, and dill pickle. Friends, there is nothing quite like a cubano--the saltiness and slight richness--to compliment an icy mouthful of vodka. And amazingly, such a combination is available just minutes from your front door--and you can even do your grocery shopping at Kroger before you head home. Now THAT'S convenience.
I should mention that they have other drink specials on other evenings, and thus it is possible to have an economical evening on many days of the week. The bar area has many tables, so you can go with a group or with your most beloved friend....there's room for everyone. Now if only they'd get rid of those harsh black tables....
Overall rating: 7.5/10
Food: 7/10
Pricing: 10/10
Ambiance: 6/10
Rating scale:
Food: 1=inedible, 10=unforgettable
Pricing: 1=totally unresonable, 10=worth every penny
Ambiance: 1=I'd better bring this home, 10=I want this to BE my new home
LOCATION: 1131 S. College Mall Road
Saturday, February 2, 2008
Farm Bloomington
"So how long have we been talking about coming here?" I asked one of our friends tonight. "Months," she confirmed.
We have been looking forward to the launch of Farm since about September. We need a place that has good food, a liquor license, and a decent bar space. The ideal combination has been lacking; although there are places with good appetizers, they rarely have liquor licenses, and the places that manage to get liquor licenses tend to be less focused on quality than on quantity. So here we are, in a place with appetizers AND vodka, and we are....disappointed.
First, the Farm seems slightly schizophrenic--do we really need to buy a sponge at the same locale as our $36 steak? We think not. Not to challenge our rights to capitalize on consumerism, but let's strive for some sense of coherence.
And then there is the timing issue. Let's be clear: one's meal should not arrive before one's starter has been cleared. The kitchen must be informed.
Now to the details of the food itself--decidedly mediocre. The starters that our table had; the gravalax, ceviche, cesar, and mixed greens, were all quite good. But we weren't being charged "good" prices. This was no comparison, taste-wise, to the delights that one finds at Tallent, but the prices were more than commensurate. Remember, there is a delicate balance to be maintained between price, quality, and ambiance....The Farm is not, unfortunately, in balance.
Our entrees were equally uneven. The Farm burger was wonderful--plenty of goat cheese, lovely bread, and crispy fries. The skirt steak was also fine. But the elk special for the night--at $32--was quite a disappointment. Our general consensus was the the food was OK, but way overpriced.
It seems that either the Farm has to up the ante to match the quality of the food coming out at Tallent, or lower the prices to make the product better aligned with the price.
Overall rating: 6 points
Food: 7/10
Pricing: 4/10
Ambiance: 7/10
Food: 1=inedible, 10=unforgettable
Pricing: 1=totally unresonable, 10=worth every penny
Ambiance: 1=I'd better bring this home, 10=I want this to BE my new home
Location: 108 E. Kirkwood Ave.
We have been looking forward to the launch of Farm since about September. We need a place that has good food, a liquor license, and a decent bar space. The ideal combination has been lacking; although there are places with good appetizers, they rarely have liquor licenses, and the places that manage to get liquor licenses tend to be less focused on quality than on quantity. So here we are, in a place with appetizers AND vodka, and we are....disappointed.
First, the Farm seems slightly schizophrenic--do we really need to buy a sponge at the same locale as our $36 steak? We think not. Not to challenge our rights to capitalize on consumerism, but let's strive for some sense of coherence.
And then there is the timing issue. Let's be clear: one's meal should not arrive before one's starter has been cleared. The kitchen must be informed.
Now to the details of the food itself--decidedly mediocre. The starters that our table had; the gravalax, ceviche, cesar, and mixed greens, were all quite good. But we weren't being charged "good" prices. This was no comparison, taste-wise, to the delights that one finds at Tallent, but the prices were more than commensurate. Remember, there is a delicate balance to be maintained between price, quality, and ambiance....The Farm is not, unfortunately, in balance.
Our entrees were equally uneven. The Farm burger was wonderful--plenty of goat cheese, lovely bread, and crispy fries. The skirt steak was also fine. But the elk special for the night--at $32--was quite a disappointment. Our general consensus was the the food was OK, but way overpriced.
It seems that either the Farm has to up the ante to match the quality of the food coming out at Tallent, or lower the prices to make the product better aligned with the price.
Overall rating: 6 points
Food: 7/10
Pricing: 4/10
Ambiance: 7/10
Food: 1=inedible, 10=unforgettable
Pricing: 1=totally unresonable, 10=worth every penny
Ambiance: 1=I'd better bring this home, 10=I want this to BE my new home
Location: 108 E. Kirkwood Ave.
In the beginning....
This blog is being created in response to the popular media which, for understandable reasons, refuses to take a stand about Bloomington restaurants. On the one hand, we understand that a single bad review in a popular magazine might significantly undermine a restaurant, perhaps unconscionably. But at the same time, as recent Bloomington transplants, we are anxious for a place to hear legitimate exchange about the merits of various restaurants. Truly, we ask--how much money must we waste trying out different lack-luster joints before we stumble onto our favorites? It seems time to create a site for foodies to unite!
Our goal in this blog is to share reviews (and hope others will chime in with theirs). We often revisit restaurants, and change our minds—everyone has a bad night, right? The scale that we use in our reviews is a complex mélange of three important factors: Quality of food, cost of meal, and atmosphere (involving décor and service).
Our goal in this blog is to share reviews (and hope others will chime in with theirs). We often revisit restaurants, and change our minds—everyone has a bad night, right? The scale that we use in our reviews is a complex mélange of three important factors: Quality of food, cost of meal, and atmosphere (involving décor and service).
Subscribe to:
Posts (Atom)