tag:blogger.com,1999:blog-28757383600993215512024-03-21T13:21:03.741-07:00The Belgo-American Restaurant FraternityChristianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.comBlogger21125tag:blogger.com,1999:blog-2875738360099321551.post-13690244229543915482011-12-26T16:08:00.000-08:002011-12-27T20:10:37.937-08:00Mai VillageMai Village has been an anchor of University Avenue's Asian food scene for more than 20 years. It used to occupy the site down the street where you can now find Little Szechuan. Several years ago, Mai Village's owner took a chance--building a new building at 394 University that accommodates about as many people as any restaurant I can think of on University. But while the sheer size of Mai Village is striking, the gorgeous details of its interior are truly memorable.<br />
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Once inside, patrons enter the restaurant on a bridge over a koi pond, with a stunning wood sculpture on the wall next to University. The interior is filled with dark wood imported from Vietnam. The restaurant feels remarkably cozy for such a large space. It can accommodate groups, but there are plenty of small tables, too.<br />
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With no interest in fighting day-after-Christmas shoppers, we opted instead for a Mai Village lunch with our friend Craig. The crowd on this day was a little lighter than what you'd see on a non-holiday. And you can usually count on Mai Village to have plenty of politicians, lobbyists, and other St. Paul mover-and-shakers on hand (to the extent that St. Paul moves and shakes...).<br />
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My past experience--confirmed today--is that Mai Village's food is dependably good. There are restaurants with entrees that are more unique or zestier, but Mai Village offers a wide assortment of solid, fresh-tasting, generous dishes. Christian and I tried old favorites: noodle salads, also known as bunh (Christian's contained eggrolls, and mine had sauteed chicken). Craig had the beef curry, requested to be medium spicy. Not much kick to the curry, Craig said, but he enjoyed it a lot. As I sit here recalling the sauteed chicken bunh, I could go for another large bowl of it right now. Mai Village offers a variety of reasonably priced Vietnamese fare: soups, fried rice, chow mein, lo mein, and many meaty or vegetarian entrees.<br />
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But, again, Mai Village's true contribution to University Avenue is its atmosphere. It offers a great place for conversation, or to sit by a window and watch life go by on University Avenue, or to overhear wonks at an adjoining table planning some future reform of the health care system.Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-24594214867740783242011-12-03T22:24:00.000-08:002011-12-09T04:45:52.704-08:00Caffe BiaggioTonight BARF-SUAVE had a chance to sample the foods of <a href="http://www.caffebiaggio.com/" target="_blank">Caffe Biaggio</a>. This was an outing with our spouses, so we had to refrain from checking the texture of food with our fingers, belching the Belgian national anthem, and making obnoxious comments about things that did not meet our high standards. We kept it civil.<br />
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On the way to Biaggio's, which is located at 2356 University Avenue, St. Paul MN 55114 we enjoyed the almost finished lanes on either side of the Central Corridor light rail. We arrived without a reservation but were promptly seated by the friendly maitre d'. One interesting detail which I remember from earlier visits is the availability of loaner reading glasses at the front counter. Decifering the small print on a menu in dark surroundings can be a challenge for people in our age category. In the current instance, this crutch for the weak-eyed was hardly necessary for neither was the print small nor was it a candle-lit place. Not overly bright, but, like my dad used to say, with "enough light to see what you're eating."<br />
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Caffe Biaggio is run by John D'Agostino and Shari Breed. As the son of Giovanna (better known to the locals as Mama D), John is a restaurateur of some pedigree. Mama D <a href="http://www.startribune.com/lifestyle/taste/41427957.html" target="_blank">passed away in 2009</a> and John, with Shari, carries on the legacy with a menu that borrows from simple Italian country cooking.<br />
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We started the meal with a glass of chardonnay for the ladies, a New Castle Brown for Joel and a Martini for myself. No complaints, the wine wasn't corked, the ale wasn't flat and the martini was well mixed.<br />
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For appetizers we selectedMixed Marinated Olives, deep-fried ($7) and Arancine ("little oranges"), deep-fried risotto balls filled with mozarella ($9). If you ask me, this is the kind of appetizer I'd expect at a sports bar, but I won't complain because I did not make the selection and there were more high-falutin options available. Furthermore, the appetizers were tasty!<br />
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This was followed by salad, roasted beets with walnuts, gorgonzola & warm fig vinaigrette over greens ($8 for the small plate) for Lynn and me while Peggy and Joel opted to split the butternut squash with bacon, cranberries, pecans and warm cider dressing over greens, ($8). The salads received high praise from everyone present. I personally do have a weak spot for beets and while I am not a big fan of blue cheese, the presence of the Gorgonzola was understated and pleasantly harmonized with the sweetness of the fig vinaigrette.<br />
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We ordered a bottle of the chardonnay and soon thereafter our main plates arrived. Peggy and Joel had picked the Mediterramean red snapper with artichoke hearts, sun-dried tomatoes, olive oil, garlic and red onions atop red pepper polenta corn cake ($17). Both agreed that the fish was just OK, its consistency not being very flaky and both thought the taste was pretty bland. However, they found the polenta that came with the fish outstanding.<br />
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It seems that Lynn and I picked better. Lynn had opted for the cioppino, the San Francisco version of various regional Italian fisherman's stews ($24). In this case it was of shrimp, scallops, crab, lobster, mussels served with garlic bruschetta. I had a chance to sample the stew and found the flavor delicious. Lynn loved it. The bruschetta looked delicious too, it was thickly covered with pureed roast garlic.<br />
I had the osso bucco, the famous braised veal shank ($24). It was perfectly executed, served over farro cooked risotto style. As it should, the meat was moist and falling off the bone. a little fork poked out of the hollow part of the bone, an invitation to get at the delicious marrow. The flavorful broth permeated the farro, which had a crunchy consistency and a nutty flavor.<br />
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My only regret for this dinner was that because of the amount of food we were unable to sample the dessert menu.Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-37041324151106907572011-08-05T22:11:00.000-07:002011-08-06T11:56:50.462-07:00Que Nha Vietnamese RestaurantAfter returning from sampling the delights of Europe it was time to continue trying the delicacies of University Avenue. I have to say that the blend of French and northern European cuisines that constitute my home country Belgium's cookery seems much less exotic than what BARF-SUAVE finds along University Avenue.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg883JvXo-8AjW_YAifw4KUg_bqMt_qqqNUZnlUf2zUIKr8zF34n9kKCNhBnielAiqw969CoZOn1zLXNjAiZvh9Kf22Sq_FUYvIQiyOvTKgLnh0do-QvwowLkWOIgeDwDCwplTYfEI1ZM1Z/s1600/DSCN0344.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg883JvXo-8AjW_YAifw4KUg_bqMt_qqqNUZnlUf2zUIKr8zF34n9kKCNhBnielAiqw969CoZOn1zLXNjAiZvh9Kf22Sq_FUYvIQiyOvTKgLnh0do-QvwowLkWOIgeDwDCwplTYfEI1ZM1Z/s400/DSCN0344.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Que Nha is located on the NE corner of University and Victoria.<br />
849 University Ave<br />
St. Paul MN 55103<br />
651-290-8552</td></tr>
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Joel had seen a short item about Que Nha (849 University Ave., on the NE corner with Victoria) and we decided to go. I did not recall having been there before until we walked in. Indeed, I had been here for takeout a few years previously, which had been quite good.<br />
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Joel was going for the bún, a rice noodle salad. When he ordered it with shredded pork, our server suggested that he should take the BBQ pork instead. She said something to the effect that Americans tend not to like the shredded pork. Joel complied and while we both wondered what the shredded pork would have been like, the BBQ pork was delicious. I am a big fan of bún, almost always selecting it when eating Vietnamese. I generally pick an egg roll bún and I was surprised to see that at Que Nha the bún included both egg roll and meat. I will definitely order this next time!<br />
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<tr><td class="tr-caption" style="text-align: center;">BBQ pork bún on top and goat tay câm at the bottom</td></tr>
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I ordered the goat meat with egg noodle and vegetables in an earthen pot (de tay cam). The goat stew was delicious, I was a little worried that I might wreck one of my ageing teeth biting a piece of bone. The vegetables included carrots, onion and what I initially thought might be fennel, but I think it must have been Chinese cabbage hearts because it was lacking the characteristic anise flavor. Goat, noodles and veggies were delicious and a special treat awaited at the bottom of the bowl: a rich and tasty broth that contained and made me re-savor the flavors of the entire dish.<br />
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I picked up some rice noodle soup to go for James. Service was friendly and overall we had an excellent experience. I made a note to self to come with my sons the next time Lynn's out of town on business.<br />
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<tr><td class="tr-caption" style="text-align: center;">One word of caution: if you use the parking lot on Victoria, <br />
mind the sidewalk jutting out. Looks like I wasn't the only <br />
one to take this along.</td></tr>
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Although BARF-SUAVE began simply as an effort by two guys to eat their way along University Avenue, it has taken on a larger purpose as Central Corridor light rail construction has proceeded. The areas in which construction is occurring are enduring a lot of pain: loss of on-street parking, chain link fencing in front of businesses, inability of traffic to cross University except at selected intersections, etc. This will be occurring in segments along University until LRT construction is complete in 2014. One of the areas that is currently hard hit is the western section of University in St. Paul: from about Highway 280 to Hamline Avenue.</div>
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And smack in the middle of this mess is Bonnie's Cafe at 2160 University Avenue West. Bonnie's is on the south side of University, and currently the whole south side is ripped apart. Bonnie's has decent parking behind the building (which it shares with the Dubliner Pub). The parking lot also has its own temporary gravel connection to University Avenue, fortunately. But the view from Bonnie's front window is not a pretty sight. Bonnie (or at least we presume it was Bonnie) told us that she had been told that the construction immediately in front of the building was only supposed to last for three weeks, and she seemed frustrated about not having been informed about the exact schedule. But it looks like much more than a three-week project, and eventually the north side of the street will get torn up, too.</div>
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So, partly out of sympathy for this little cafe, but also because Christian and I had never been to this breakfast spot before, we added it to the BARF-SUAVE list. Inside, it's a lovely place--full of light green colors (green booths, green-checkered tablecloths on tables, and green stools at the counter). We invited our old pal Craig to join us, once again in town from Wisconsin. There is no LRT in northern Wisconsin, so this little peek into urban transit construction was an eye-opener for Craig. (Not to suggest that Craig is backwards, but he still refers to trains as "iron horses." I think he envisions that a gentleman with a pocket watch who looks like Captain Kangaroo will collect customer tickets at each LRT stop.) <br />
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<tr><td class="tr-caption" style="text-align: center;">Bonnie's is another hold-over from the 50s deserving a spot on the National <br />Register of Historic Places </td></tr>
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Bonnie's has non-breakfast items on its menu (like burgers), but breakfast is really what Bonnie's is all about. The printed menus in the booths were fine, but most of the specials were plastered all over the walls, not in the hard-copy menus. I went with the blueberry pancake special (2 pancakes, 2 sausages, and 2 eggs for under $8)--really good. I have high standards for blueberry pancakes, and these were outstanding. Christian and Craig both went with one of the other specials (2 eggs, hashbrowns, bacon or sausage, and toast--under $7). I find that breakfast fare is usually pretty standard and predictable (which is fine with me), and this was no exception. The pancakes were a cut above, and the rest of our meals were about what you would expect at any solid breakfast joint.</div>
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The front section of Bonnie's has several collages of customer photos--a nice touch. It seems like a place that connects well with its patrons. Let's all hope that Bonnie's makes it through the LRT construction--so please endure a little minor inconvenience to enjoy a lovely breakfast amid a sea of green.</div>Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-86466313017340829852011-06-04T15:23:00.000-07:002011-06-05T09:58:06.933-07:00Krua Thailand<div class="separator" style="clear: both; text-align: center;">
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It had been a few years since I'd been to Krua Thailand at 432 University Avenue West. Maybe because this restaurant--like many on University Avenue--has an unobtrusive street presence, it is easy to bypass. It has an old, weathered sign--not a flashy neon one. But Krua has been a reliable Thai eatery for years, and it was good to stop in again.<br />
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Christian, our Wisconsin friend Craig, and I needed to do a little planning for a fall canoe trip, and we figured that Thai food would stimulate our brains. Krua boasts a menu of authentic Thai dishes "rarely seen at other local Thai restaurants," according to its menu. Krua's entrees cover a variety of categories: fried rice, soups, fish dishes, stir fry, curry, and noodle dishes, all in the $9 to $14 range. <br />
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<tr><td class="tr-caption" style="text-align: center;">Krua Thai Papaya Pad Thai</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Volcano Stir Fry</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpnqvr_S4cCtUazRUvD36iw6lAq_L8UH_GBMgjLDnajOPJ9YIFC-CJ6_Kq607q2PwyRqzoFHiQv4d-xjy463JxVIFkuKDxu3Zlne-cE8t6emRnmK3-88f60JOsTEhIPvugc1ONzbyb88A/s1600/Curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="249" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpnqvr_S4cCtUazRUvD36iw6lAq_L8UH_GBMgjLDnajOPJ9YIFC-CJ6_Kq607q2PwyRqzoFHiQv4d-xjy463JxVIFkuKDxu3Zlne-cE8t6emRnmK3-88f60JOsTEhIPvugc1ONzbyb88A/s320/Curry.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Panang Curry</td></tr>
</tbody></table>
<br />
Craig tried the Panang, a curry in sweet peanut sauce, and declared that it was worthy of his highest rating. The peanut sauce was truly outstanding. Christian opted for the Volcano Stir-Fry, spiced to the max. It indeed was a mountain of veggies and pork, erupting with flavor. (Note: For many dishes, patrons can choose seafood, shrimp, beef, chicken, pork, mock duck, or fried tofu, with prices varying by the selection.) I remembered having been told once by a Thai food afficionado that Krua had the best pad thai in the Twin Cities. So, I tried this, with a twist: the Krua Thai Papaya Pad Thai. Excellent, with wonderfully crisp noodles. <br />
<br />
Krua's delicious food inspired some very profound canoeing discussions. For example, our canoeing expert Craig was previously unaware of the dangers of "aerated water" (such as the roiling water at the base of a waterfall), which Christian informed us has so much oxygen that it can cause a canoe to sink deeper into the water. Of course, floating a canoe under falling waters poses its own hazard... and I suspect that canoeing at the base of a waterfall with the paddlers' stomachs filled with Krua cuisine would be sure death (but a tasty one).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekutBWoC0TO1qPDThSzdveKLW5NGaZgrseZojHGONvigut6IqbPYSwmRtPcJquh8ns3WMQwLm42I-3epUyym0joGBYWR00DzkCovmN1dTF9NOJrFzJbuxRPkdeArdqfegkyx45i36VdvF/s1600/KruaStreetView.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekutBWoC0TO1qPDThSzdveKLW5NGaZgrseZojHGONvigut6IqbPYSwmRtPcJquh8ns3WMQwLm42I-3epUyym0joGBYWR00DzkCovmN1dTF9NOJrFzJbuxRPkdeArdqfegkyx45i36VdvF/s400/KruaStreetView.jpg" width="400" /></a></div>
<br />Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-9955555936712549592011-05-07T21:18:00.001-07:002011-07-08T12:36:56.025-07:00Fasika Ethiopian RestaurantThis is the first review by request (or should I say goading), by Central Corridor Construction Club's Mary Morse: <a href="http://www.fasika.com/">Fasika Ethiopian Restaurant</a>, 510 N Snelling Ave, (651) 646-4747.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pQDW1mEPouh8Z7CMXZXFkkj5-dPYvHhx0ntw0j8CcnKlucShwcWahstUz24Vsoxdh8cHdUGZQNbfknUTjp7j1a9w9W6m5mEgQ2VCsqzF8j0orKxfCQsb65k_Z-pElNax0z-w0Rf-ItIU/s1600/IMG_0533.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pQDW1mEPouh8Z7CMXZXFkkj5-dPYvHhx0ntw0j8CcnKlucShwcWahstUz24Vsoxdh8cHdUGZQNbfknUTjp7j1a9w9W6m5mEgQ2VCsqzF8j0orKxfCQsb65k_Z-pElNax0z-w0Rf-ItIU/s640/IMG_0533.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Central Corridor work is clearly apparent and does not help to alleviate Fasika's already<br />
dire parking situation.</td></tr>
</tbody></table>
I have to say that based on prior experience, the BARF-SUAVE crew was not enthusiastic about this assignment. In the 1980s and 90s both Joel and I sampled some African restaurants. In Minneapolis, we ate at Odaa and found the food rather bland. When I spent a couple of months mountaineering and traveling in Kenya and Tanzania, I had the same experience. I have to admit that the food I ate was often from lunch counters and street vendors, more aimed at filling the stomachs of hardworking men and women and not home-cooked dinners or restaurants. In Nairobi I found the discrepancy between the wide variety of foods at local markets and the fare offered at food stands most puzzling. Basic nutrition seemed to trump the culinary arts. If you have experiences that disagree with my own, please keep in mind that I was traveling on a shoestring budget.<br />
<br />
We got to Fasika at around 6 PM and found the place bustling, with most of the tables already occupied. Mekan, our friendly waitress led us to a table and brought menus. I pled for the Ultimate Combo, covering beef, lamb, chicken and various vegetable dishes, supposedly feeding two to three. After about ten minutes of pondering, we made that selection and added two Hakim stouts for good measure.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYjbUgdztvqePFE_rv5zbijitpau8bWT0a3OZDZIo_vy2-hpVUfKuJol0UT3HQd9GSDaTzXqON0Q0omqfnKEvCSoP7dY1o0UGvbBsGrYE6FmLhJCcbDLT-q6bwRVaAJXDTPz2wO2K-_-k/s1600/IMG_0534.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCYjbUgdztvqePFE_rv5zbijitpau8bWT0a3OZDZIo_vy2-hpVUfKuJol0UT3HQd9GSDaTzXqON0Q0omqfnKEvCSoP7dY1o0UGvbBsGrYE6FmLhJCcbDLT-q6bwRVaAJXDTPz2wO2K-_-k/s400/IMG_0534.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ethiopian cuisine gives the expression "finger foods" something to chew on ...</td></tr>
</tbody></table>
<br />
A large platter of food, a good two feet in diameter and truly looking like a painter's palette arrived rather quickly and was set between Joel and me. Next to the platter, a dish of Injera, the traditional Ethiopian spongy bread was deposited. It was then that Joel noticed the utter absence of silverware. I ripped a piece of Injera and used it to grabbing food off the platter. Joel immediately followed my example. If the food platter was our palette, the Injera was our tool and the insides of our stomach (and the vicinity of our mouths) the canvas. We were laying it on thickly!<br />
<br />
We should not have worried, all foods were deliciously spiced. Flavorwise, the dishes could be divided into two broad categories. The Key Wot dishes, having the Berbere sauce as its base, had the spiciness of the key ingredients of pepper, garlic, onion and other spices as well as a hint of acidity as if from vinegar. The Alicha Wot, or curries tasted very much like some Indian cuisine. Out of the spread, we did not come across anything we did not like, however, the beef Key Wot and the Gomen greens were BARF-SUAVE favorites.<br />
<br />
Fasika Ultimate Combo, as written up by our kind server Mekena:<br />
Beef Key Wot, a beef stew cooked in Berbere sauce. Berbere is a combination of peppers, garlic, onion and spices, dried and ground together.<br />
Beef Alicha Wot, curry<br />
Lamb Key Wot<br />
Lamb Alicha Wot, curry<br />
Lamb Tibs. Tibs are marinated pieces of meat.<br />
Dorow Wot, chicken stew.<br />
Misir Key Wot, lentils<br />
Misir Alicha, lentil curry<br />
Atkilt, veggie curry with potatoes, carrots, onions, cabbage and peppers<br />
Gomen, greens, mostly spinach<br />
Kik Alicha Wot, peas with berbere sauce<br />
Fosolia, green bean and carrot curry<br />
Shiro Wot chick pea flour cooked in berbere sauce.<br />
<br />
There was way too much food for the two of us, there would have been plenty for three, possibly for four of a smaller appetite. I had the leftovers packed to take home and even after my family pillaged the box over the weekend I had plenty left for a good lunch on Monday.Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com1tag:blogger.com,1999:blog-2875738360099321551.post-67799356357687743282011-04-22T22:14:00.000-07:002011-04-24T07:46:15.232-07:00The Town House BarAfter our rich dinner at HOMI, we needed a beer and decided to stay on University Ave. I suggested the <a href="http://www.townhousebar.com/index.html">Town House</a> at 1415 University Ave. W, 651-646-7087, probably the bar closest to my own house.<br />
<br />
Since my bar hopping days have been over for at least the past two decades (pretty much since moving to the U.S.), I am not that familiar with the scene even in my own front yard. Our University Avenue project should give us some impetus to get acquainted with some of the fine drinking establishments along the Great Connector between the Twin Cities.<br />
<br />
The Town House has a storied history, starting its days in 1963 as the Blue Horse as an upscale restaurant frequented by legislators, business people and those needing a place to celebrate a special occasion. I know that my spouse Lynn's grandfather, who owned a business on University selling semi trailers was a frequent customer. Like at some fancy places, patrons could select their cuts from a display cart prior to being cooked. Apparently, the Blue Horse had a hard time adapting to the changing tastes and ended up closing in 1991.<br />
<br />
In its wake, the Town House established itself as a more down-to-earth place and as "St. Paul's oldest GLBT Bar." When Joel and I arrived, we were for the first time confronted with the troubles any business owner will face from now on: no more street parking. Barriers went just up today in preparation for the Central Corridor construction project. And while the Town House is flanked by large empty lots, these are fenced off and apparently not available to the public. We ended up parking on a muddy strip in the alley, next to what I am pretty sure were some other patrons' cars. <br />
<br />
Joel and I had expected for the place to be quiet but we were proven wrong: a bingo evening was in full swing and most tables were occupied. Posters on the wall displayed the <a href="http://www.townhousebar.com/index.html">calendar of events</a>, a lively schedule of entertainment. The clientele looked mostly like folks from the neighborhood. I have to admit that neither Joel or I had any sense that we were walking into a GLBT bar and being there at the time we were there did not give us the slightest hint. I enjoyed my bottle of Blue Moon and Joel his well proportioned gin & tonic.Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com1tag:blogger.com,1999:blog-2875738360099321551.post-53161440262266334262011-04-22T19:07:00.000-07:002011-04-24T07:47:05.076-07:00HOMI Restaurante Mexicano<br />
About time that Joel and I hit another University Avenue eating establishment. I called and he was available and happy to follow my suggestion to visit <a href="http://homirestaurant.com/index.html">HOMI Restaurante Mexicano</a> at 864 University Ave, by Victoria and right next door to the <a href="http://barfsuave.blogspot.com/2010/12/best-steak-house-university-and_04.html">Best Steak House</a>, which is, as readers of this blog know, a BARF-SUAVE favorite.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Mzriz33-52sSw8bcjjOgkyGcCswjjFMW8SllgpSWUE0XwfIjUTdqe7E-iRCHFOyI23dE6v9-hFDG2ew_Gokd_Vvc9SuvP2M-gaNoc-0PZBrn_w0XSg5JNczxr3BuQvmRKxxYIHSBCebI/s1600/IMG_0443.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Mzriz33-52sSw8bcjjOgkyGcCswjjFMW8SllgpSWUE0XwfIjUTdqe7E-iRCHFOyI23dE6v9-hFDG2ew_Gokd_Vvc9SuvP2M-gaNoc-0PZBrn_w0XSg5JNczxr3BuQvmRKxxYIHSBCebI/s400/IMG_0443.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wedged between the Best Steak House and a beauty parlor on the SW corner<br />
of University and Victoria is HOMI. Definitely worth a visit!</td></tr>
</tbody></table>
<br />
When we walked in, we were the only customers. I wasn't sure whether we should order at the counter or sit down, but after a couple awkward moments we took our seats at one of the tables. The interior is bright and cheerful, walls in orange and off-white and tiled floors. The furniture is simple diner, the whole place looks like many eateries in Mexican towns. After studying the menu, Joel decided on the <a href="http://en.wikipedia.org/wiki/Chilaquiles">chilaquiles</a> verdes con carne <a href="http://en.wikipedia.org/wiki/Al_pastor">al pastor</a> (green sauce chilaquiles with pork in red (chile) seasoning shepherd style) and after initially setting my mind on ording three cheese and jalapeno <a href="http://en.wikipedia.org/wiki/Empanadas">empanadas</a> and three chalupas, I dropped the chalupas when the very friendly waitress informed me that tonight's special was the empanadas with rice and beans.<br />
<br />
The food arrived quickly and the portions were copious. I was glad that I had not ordered both the empanadas and the chalupas. The empanadas were deep-fried in a light vegetable oil. Delicious. The jalapeños provided just the right amount of spiciness to give some zest to the mild cheese stuffing.<br />
<br />
While I was familiar with empanadas, I had never encountered chilaquiles. Cut-up tortillas in a spicy green sauce, our friendly server explained. She was quite concerned that the dish would be too spicy for Joel, but she should not have feared. Joel let me sample the dish and it was, like the empanadas, zesty but not overly hot. The meat was flavorful and its red color nicely contrasted the pale green of the salsa verde. The food was simple, hearty and good, home-style.<br />
<br />
While we were dining more guests came in and by the time we were getting close to being done, four other tables were occupied. Our waitress stopped by to inquire about how we liked the food and whether this was our first time at HOMI. We told her it was and asked whether she was concerned about the Central Corridor Project. She went to get the chef for support and he thought that the construction was a ways off, yet. I later learned from the <a href="http://homirestaurant.com/about.html">HOMI website</a> that both had started the restaurant together and created HOMI from the two first letters of their names, HOrtencia and MIguel. They wanted to recreate the food they knew from their homes in <a href="http://en.wikipedia.org/wiki/Veracruz">Veracruz</a> and <a href="http://en.wikipedia.org/wiki/Hidalgo_(state)">Hidalgo</a>. Based on our experience, they succeeded beautifully!Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-19329817250826362752011-03-31T18:05:00.000-07:002011-04-01T06:33:02.049-07:00Farewell to Porky'sWell, this one hurts. There are places to get burgers equal to the ones at Porky's, but it's hard to imagine University Avenue without the ambience of Porky's. Since the 1950s, Porky's has been a fixture on University, and I'll bet some of the original customers have never stopped coming by. Until now. This Sunday, Porky's at 1890 University Avenue closes for good.<br />
<br />
Porky's closed for a number of years in the 1980s. I assumed then that it was gone for good, and the property looked pretty decrepit. But, miraculously, the gigantic neon pig sign that had been dark for years came alive again, and new generations were introduced to Porky's trademark onion rings and shakes.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eQ6nxAlvwT1uKcS41UG4YE7kM84eHdlQRM9DacitN6hZo_exHR2pT5VVcY2dQF3ZTcBA1z7trtOrCHdHzyZSQDn_pWU1NoOcyg5Rfxy3W7NQf_pHqAmi1gTL7ydI1k3VVcywne33cCyK/s1600/DSC_3887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eQ6nxAlvwT1uKcS41UG4YE7kM84eHdlQRM9DacitN6hZo_exHR2pT5VVcY2dQF3ZTcBA1z7trtOrCHdHzyZSQDn_pWU1NoOcyg5Rfxy3W7NQf_pHqAmi1gTL7ydI1k3VVcywne33cCyK/s400/DSC_3887.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Last days of Porky's. We weren't the only ones.</td></tr>
</tbody></table>
<br />
When we heard yesterday that Porky's was set to close this weekend, we had to make an emergency BARF-SUAVE visit to enjoy this St. Paul landmark one more time. University Avenue is torn up for light rail in front of Porky's, which can't be good for a drive-through's business. For years, summer evenings have featured spontaneous classic car parades on University in front of Porky's. Car owners have slowly meandered through the Porky's lot, admiring someone else's tail fins or taking a peek under a neighbor's hood.<br />
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None of that was apparent on this visit. Not a classic car in sight; car owners were just grateful to have made it into the lot; there was no lingering or meandering by the patrons. We drove a decidely non-classic minivan and parked about two blocks away. I have to think the neighbors of Porky's will miss the powerful onion-y aromas, even if they never stopped by the restaurant. We waited in line for about 45 minutes tonight to place an order and get our food, providing a chance to taking in the the sights and smells. The red neon "Dine in Your Car" sign; the rooftop Porky's sign that had literally hundreds of light bulbs (is the electric bill what put Porky's out of business?); and of course the big neon pig with the top hat. Soon the Porky's site will house an expansion of senior housing, but I have a secret hope that someone will buy the neon pig and resurrect Porky's a few years from now, somewhere else on University Avenue.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw48ZMuwzmJy8xe2p8-hEfzI9A7F84V3l9zUbZTdcA38pRASMd19g1YZ7NJ72Y2oKheLyoR_08rxxMySx0RKmj_9Lmm7a9dZv_Gurbj6K_xZqPKc7Xg1B0WRUriXcgNtAkS4vBlyOoV1h9/s1600/DSC_3893.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw48ZMuwzmJy8xe2p8-hEfzI9A7F84V3l9zUbZTdcA38pRASMd19g1YZ7NJ72Y2oKheLyoR_08rxxMySx0RKmj_9Lmm7a9dZv_Gurbj6K_xZqPKc7Xg1B0WRUriXcgNtAkS4vBlyOoV1h9/s400/DSC_3893.JPG" width="400" /></a></div>
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Thanks to the Truelson family who kept Porky's alive for many decades. If your greasy onion rings took years off the collective lives of St. Paulites, what a wonderful way to go ...<br />
<br />
From the press: <a href="http://www.twincities.com/news/ci_17746093?source=rss&utm_source=twitterfeed&utm_medium=twitter&nclick_check=1">Pioneer Press</a>, <a href="http://minnesota.cbslocal.com/2011/03/31/porkys-in-st-paul-to-close-doors-sunday/">WCCO</a>, <a href="http://www.kare11.com/news/article/916970/391/Porkys-in-St-Paul-closing-its-doors-Sunday">Kare11</a>.Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-39925733125574100462011-01-22T08:02:00.000-08:002011-01-22T12:45:02.427-08:00The Edge Coffee Shop<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdn3o357M8GosGN7PutXRvzC2Xd69jJaRPiwNXq5x1WsBmMvlR3dAreHp-iRrZP2UnfNq5xLo8WTgd7QxaVLcTVcY43LW-xoba3czuqnrqccR1My_oYMDkm859KHQEyU5puX9Dt8wQGIW/s1600/IMG_0383.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdn3o357M8GosGN7PutXRvzC2Xd69jJaRPiwNXq5x1WsBmMvlR3dAreHp-iRrZP2UnfNq5xLo8WTgd7QxaVLcTVcY43LW-xoba3czuqnrqccR1My_oYMDkm859KHQEyU5puX9Dt8wQGIW/s640/IMG_0383.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Edge is located between Raymond and Hwy 280</td></tr>
</tbody></table>
If you're looking for a nice Saturday morning coffee shop, this is a great find. Located at 2399 University Avenue W. (just west of Raymond), The Edge isn't a full-service restaurant and the food options are limited (mostly pastries and pre-made sandwiches, from what we saw). But coffee and a funky atmosphere are the centerpieces of The Edge.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iTQcJIuoZ-4BWge2u4X0Z0f2PPCp_wqV3CMtAXTBtGKilIF4-QyGKe1KmV8_4AcKPOpW9sSmLdy5kG-KogNYdlkYidRQWys8SZi9huQKyvf0zOZ1OlaY6BLGF59bRahJJXw1hzltbjuO/s1600/IMG_0376.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1iTQcJIuoZ-4BWge2u4X0Z0f2PPCp_wqV3CMtAXTBtGKilIF4-QyGKe1KmV8_4AcKPOpW9sSmLdy5kG-KogNYdlkYidRQWys8SZi9huQKyvf0zOZ1OlaY6BLGF59bRahJJXw1hzltbjuO/s400/IMG_0376.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Urns in the windows, and across the street, EpicUrns.com</td></tr>
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Our visit started quietly, as we picked a table by a sunny window to sip coffee and enjoy a chocolate croissant and pineapple-cranberry muffin--all very good. The window ledge was intriguing, packed with urns, plants, and lamps. (A placed called the Cremation Urn Gallery is across the street, and it made us wonder about those urns in The Edge's window--but we didn't get up the nerve to take a peek inside.)<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvfMSY8p_wmfzp5mzjEj5YEhHKxrn_JGygRngZy2hYttOVv82GPW7xonaNRE_c6EV3KJvJkVQW49s9FGRgvEL11lCgHNH9AxjSgMfCkU1lqNr3Rx6yMwvj1F-jciaCBqurDmbjb4CFh0Z/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvfMSY8p_wmfzp5mzjEj5YEhHKxrn_JGygRngZy2hYttOVv82GPW7xonaNRE_c6EV3KJvJkVQW49s9FGRgvEL11lCgHNH9AxjSgMfCkU1lqNr3Rx6yMwvj1F-jciaCBqurDmbjb4CFh0Z/s400/IMG_0379.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum! Chocolate croissant (with emphasis on chocolate), raspberry muffin,<br />mocha and latte. </td></tr>
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Before long, a group of bluegrass musicians started to circle their chairs in a corner of The Edge and get out their instruments. By 9:15, at least ten had started a jam session, even as other musicians continued to arrive. We're assuming these guys have a little standing gig here on Saturday mornings, and it's a nice backdrop to morning coffee. The decor in The Edge is a hodge-podge, with old sofas, stuffed and wooden chairs, a piano, and various antique-y touches. When we'd finished, we hopped in the car and felt compelled to listen to Bluegrass Saturday Morning (with Phil Nussbaum, at 88.5 FM) on the way home. The Edge is open daily, but it seems to be especially in its element on Saturday mornings.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsrNgp3Ca1JgfFgfXMBfaJzUaV2wStozWiguCazzuCL1U87dilx-rPBlQtWONQJyJ9JyFw54JrtFmDkfQ7YbeXzMuMdLIZOj5wJqxoXgXRVty5hZtm-6qHF1zKX5RekgkzCTQwQsGDthv/s1600/IMG_0382.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfsrNgp3Ca1JgfFgfXMBfaJzUaV2wStozWiguCazzuCL1U87dilx-rPBlQtWONQJyJ9JyFw54JrtFmDkfQ7YbeXzMuMdLIZOj5wJqxoXgXRVty5hZtm-6qHF1zKX5RekgkzCTQwQsGDthv/s400/IMG_0382.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flavor-enhancing and unobtrusive acoustic music from a bluegrass jam session<br />in the corner by the door.</td></tr>
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<br />Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-18339109659647335272010-12-31T12:58:00.000-08:002010-12-31T13:59:07.656-08:00On's Kitchen, Thai CuisineIt was early afternoon on New Year's Eve, and Christian and I decided to treat a publicity-shy friend of ours (we'll call him "Craig") to a University Avenue lunch. We scoped out several possible venues, but we headed for an old favorite (Cafe BonXai) we hadn't visited in a while. At this location (1631 University Ave.), we were surprised to find On's Kitchen. The new owners took over in early December 2010.<br /><br />"Craig" was pleased to get a shot at some Thai food. In the area near his hometown (we'll pretend it's Washburn, WI), there aren't a lot of Asian food options. On's Kitchen--unlike its Thai-plus-more predecessor, BonXai) specializes exclusively in Thai cuisine. We were the only patrons in the restaurant, but it was 1:30 pm on a pre-holiday afternoon in a newly opened venue.<br /><br />What a pleasant surprise! Staff in the restaurant couldn't have been nicer, service was prompt, and the food was terrific. Our appetizers (egg rolls with a pad thai sauce and chicken satay with a peanut sauce) had us salivating in no time. After reviewing a menu that included more than 60 salads, soups, and entrees, Christian settled on pad thai ($7.99), Craig had the fried rice (khao pad, $7.99), and I had the spiced pork and rice (khao ka-mu, $8.99). The spiced pork came with hard-boiled eggs and a steaming bowl of soup; the spiciest of its ingredients were on the side and could be blended into the main dish as much or as little as desired. All of us were VERY pleased with our selections. Even "Craig"--whose chosen profession (it may or may not involve a U.S. intelligence agency) usually requires him to be fairly restrained and circumscribed--was downright effusive. We vowed to On's staff that we would spread the word about our new find--which is what we're doing now. Try it soon, and then wander down the block to Axman Surplus (which is how we spent our New Year's Eve afternoon).Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com1tag:blogger.com,1999:blog-2875738360099321551.post-20825255856405472552010-12-10T06:47:00.000-08:002011-01-28T13:21:34.324-08:00Little Szechuan Chinese Cuisine<a href="http://www.littleszechuan.com/">Little Szechuan</a> opened its doors in October 2006 at 422 University Avenue in the former longtime location of Mai Village after the latter moved to its new home at University and Western. On its website, Little Szechuan proclaims to specialize in the often spicy dishes of the <a href="http://en.wikipedia.org/wiki/Sichuan">Sichuan Province</a> of China. We were familiar with this restaurant both from previous visits to its dining room and from getting take-out. This was to be our first BARF-SUAVE outing with guest, we were treating our spouses Peggy and Lynn to Friday-night dinner.<br />
<br />
Walking into the spacious interior kept in warm ocher tones we were greeted by the friendly maître d' who pointed us to the table behind a faux bamboo hedge where Peggy and Joel were already waiting for us. While I am no expert of Szechuan cuisine, a quick survey of the well-attended restaurant showed that about 75% of the tables were occupied by Chinese guests, including some groups sitting around large, round tables literally bending under the wide assortments of dishes. I took this to mean that the cuisine is finding approval from that population.<br />
<br />
When we ordered, we tried to come up with an eclectic selection of dishes. We ordered 15. Dan Dan Noodle (#15, $4.95) and Dry Sautéed Green Beans (#164, $9.95) for appetizers followed by main dishes of Chung King Chili Chicken (# 103 $10.95), Quick Fried Crispy Fish Fillet (#62, $12.95), Spicy Mussel in Black Bean Sauce (#57, $14.95) and Beef Ribs. We also had tea.<br />
<br />
Our appetizers came quickly, the heaping plate of green beans and bowl of noodles did not last long. The green beans were just how I like them, done, with just a hint of crunch left in them (beans "al dente?"). I find steamed green beans that are barely past raw highly distasteful and fortunately those offered here did not fall in this category. Both beans and noodles were nicely flavored with garlic and soy sauce, neither too overpowering. I found myself tempted to pick up the sautéed morsels of minced garlic left after the appetizers were gone, but because I was in polite company, I minded my manners.<br />
<br />
Half the fun of eating at a Chinese restaurant is the way the dishes and family-style serving lend themselves to sharing. Everyone was able to try ample helpings of the four menu items we ordered.<br />
<br />
I loved the crispy fish I had picked out. It was mildly spiced, thus the freshness of the vegetable oil used for deep frying was apparent. The fish was light and crunchy and mouthwateringly good. Definitely a dish I will order again.<br />
<br />
The chili chicken was excellent, too. With a name like this, I would have expected it to be spicier, but for my palate, it had just the right amount of fire. The chicken pieces were moist and tender.<br />
<br />
The spiciest dish of our diner was the spicy mussels in black bean sauce. The mussels were served on the half shell. The sauce was a poultice that seemed to have been spread over the open shell prior to sautéing. In the sauce, I recognized slices of green chili peppers, about one per mussel. it looked like Others in our party thought that the heat took away from the flavor. I was not convinced as I was still able to distinguish the mussels' very own aroma. If something took away from my enjoyment was the fact that some mussels were not quite done. I know that opinions differ on shellfish but for me at least, it's either raw or cooked just right, i.e. not too much and not too little.<br />
<br />
The ribs were juicy and delicious but their flavoring could not match that of the other dishes.<br />
<br />
Service was excellent. very friendly and efficient, especially since our waitress had a number of other tables. I recall being impressed with the staff at previous visits, too.<br />
<br />
All in all a wonderful evening with delicious food in excellent company.<br />
<br />
<br />Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-61907452108353971272010-12-04T08:56:00.000-08:002011-01-12T18:32:31.267-08:00Best Steak House, University and VictoriaEver since the beginning of BARF-SUAVE, Christian has been lobbying for a trip to Best Steak House at 860 University Avenue. Not that I needed much convincing. When I was in graduate school nearly 30 years ago, the BSH in Dinkytown was a regular (and affordable) stop. I seem to recall getting a steakburger dinner (lettuce salad, grilled ground beef, baked potato, and slab of Texas toast) for under $3 back then. For years, there was a BSH in Roseville on Lexington Avenue, just north of Larpenteur, and we made regular family treks there. I recall my son--in high school at the time--requesting a trip to the Maplewood BSH (on Rice Street) for his birthday.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizZlRbjQTRSY-Kl_fxhTug8JybgwfCGAiLlwBJsgAtabRvO06uubHyLHAY3nyodj3Uc7NIceAWYEi_WuurSsVkgs9SQSETca5jbBaZK7dau8R1kx4AzbIgMZ_LgSwmDG_DhU9UEOy2s6m/s1600/DSC_2577.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhizZlRbjQTRSY-Kl_fxhTug8JybgwfCGAiLlwBJsgAtabRvO06uubHyLHAY3nyodj3Uc7NIceAWYEi_WuurSsVkgs9SQSETca5jbBaZK7dau8R1kx4AzbIgMZ_LgSwmDG_DhU9UEOy2s6m/s400/DSC_2577.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Always inviting, on a cold winter night ...</td></tr>
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<br />
But somehow I had never set foot in the University Avenue BSH. Nor had Christian, despite driving past it hundreds of times to drop kids off at school. So, we picked a snowy Friday night to check it out. Stepping in the door, we were immediately greeted by the proprietor/griller. I wasn't surprised later to see the following statement at the restaurant's Web site: "We try to remember that every person who walks through our door is a potential friend, and eventually, a member of our family."<br />
<br />
From past BSH visits, the menu and format were familiar. Slide your tray along the cafeteria-style line; retrieve your bowl of iceberg lettuce salad from behind the glass sliding doors (I swear that the self-serve bacon bits, croutons, and dressing options are identical to the ones that BSHs have offered since my Dinkytown days); place your entree order; and then wait at a table for staff to deliver it. I had the sirloin steak dinner for $11.99: two huge (and delicious) pieces of steak, of course with a wonderfully crunchy baked potato, and TWO slabs of Texas toast. (In previous BSH visits, I've never before received two pieces of toast!) I fondly recall the Cokes at the Dinkytown BSH served with finely crushed ice; I miss that, but I didn't come here for the ice. Christian seemed to thoroughly enjoy his "holiday special" steak and shrimp dinner ($10.99), although I think the term "Texas toast" had not previously entered his English lexicon. He vowed to return with his sons very soon.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEXiU_IUYRNf0kjwefLIvYj3aoIWD8EDMJnXnA13D1iYO9bCp2znumDTTLQ5YNJJwjaxoG0PHC8dsYbbCde5FIQLWHovfIO_Q0Ue-1jNrz4QMw7jLVRfgCkNJK5IMq1ljcS0B1nDc8cWy/s1600/DSC_2574.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEXiU_IUYRNf0kjwefLIvYj3aoIWD8EDMJnXnA13D1iYO9bCp2znumDTTLQ5YNJJwjaxoG0PHC8dsYbbCde5FIQLWHovfIO_Q0Ue-1jNrz4QMw7jLVRfgCkNJK5IMq1ljcS0B1nDc8cWy/s400/DSC_2574.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Return visit with the sons, James and Colin on Jan 12, 2011. The sirloin, rare,<br />
was a hit with the boys and both were impressed with the friendly staff.<br />
Colin said he'll go back with some friends, soon.</td></tr>
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The restaurant was festive for the holidays, with red garland surrounding each window and picture frame. It's hard to beat the warmth of BSH's staff and the reasonable prices--ranging from $5.25 for a steakburger dinner to $15.75 for a T-bone dinner, with varying nightly dinner specials. This BSH has been owned by the same family for 25 years, and I hope they continue the tradition for years to come.Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-13284590272659406122010-11-07T10:17:00.000-08:002010-12-31T08:53:30.416-08:00Russian Tea House<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9fxd6dCCt3FJvmTzAhr1xdUPIES7Vu5wEqMdGaNN6kgYNKcXNN046DzRV66Bs2DZVElbEzhlVGvZdDejrOXO1Qgz2cnMpQfIY3r-zEpx5oqDmZpVSKjJ3kLiZYfikFMfGNAMC5f4Lckm/s1600/IMG_0013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9fxd6dCCt3FJvmTzAhr1xdUPIES7Vu5wEqMdGaNN6kgYNKcXNN046DzRV66Bs2DZVElbEzhlVGvZdDejrOXO1Qgz2cnMpQfIY3r-zEpx5oqDmZpVSKjJ3kLiZYfikFMfGNAMC5f4Lckm/s400/IMG_0013.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The Russian Tea House is in a big old single-family home, just east of the <br />intersection with Fairview.</td></tr></tbody></table><br /><br />This restaurant--in a huge white house at 1758 University Avenue--has been around for decades. I stopped in for a take-out piroshki (a Russian meat pie) nearly 30 years ago and somehow didn't get back until last week. Maybe it had something to do with the restaurant's limited hours: Tuesday to Friday 11 am to 3 pm. But Christian and I made a point of clearing our Friday afternoon schedules so we could pay a visit.<br /><br />Food to-go or to-stay is ordered at a counter near the entrance, and the eat-in location is a pleasant upstairs room. In fact, one of the things we liked best about the Russian Tea House is its unusual vantage point overlooking University Avenue. There are lots of restaurants on the avenue, but not many where you can have a bird's eye view.<br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnYEQPjzzq7GcFwqYJ5JX8lKT1auH1qdnwpztimaUZNxQ9saLrLaCnWmArjxPN5f7NDHaiIidPmTZ7bkKUtn_PwynNc7Nb1dTy3ye_eJ7UGyHCkde7WezviLGYQis-fPOYUNtDasbw1zq/s1600/Russian+tea+house+in.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXnYEQPjzzq7GcFwqYJ5JX8lKT1auH1qdnwpztimaUZNxQ9saLrLaCnWmArjxPN5f7NDHaiIidPmTZ7bkKUtn_PwynNc7Nb1dTy3ye_eJ7UGyHCkde7WezviLGYQis-fPOYUNtDasbw1zq/s400/Russian+tea+house+in.JPG" width="352" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Russian Tea House fare beats Wendy's fast food by a mile, and<br />then some. We loved the view of University Ave. heading for<br />downtown Minneapolis!</td></tr></tbody></table>Fall is a time for comfort food, and the Tea House's beef stroganoff (available on Fridays only) fits the bill. Mmmmm: a beefy sauce with chunks of green pepper ladled over a sort of dumplings called potato veneniki. Christian and I also split a tasty piroshki. Not to take anything away from the piroshki, but it made me wish there was a place in the Twin Cities to get a Cornish pasty (similar to the piroshki, but with onions, turnips, etc. in addition to meat). A steaming cup of tea was the perfect complement to the stroganoff and piroshki, not to mention the Russian teacakes we enjoyed for dessert.<br /><br />OK, I'm not a fan of the Tea House's styrofoam plates, and the plastic forks were so flimsy they could barely cut a dumpling. But I'm willing to cut the Tea House some slack. It's not a full-service restaurant, but it has survived a long time by filling a unique niche. I'll definitely plan to return a little sooner than I did last time... JoelJoelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-57563547162432575742010-09-24T22:00:00.000-07:002010-09-25T20:53:38.833-07:00Big Daddy's BBQ<a href="http://bigdaddysbbq-stpaul.com/">Big Daddy's BBQ</a> is a St. Paul institutions which has seen a few locations. It started out as a food trailer, moved to the Depot, Downtown St. Paul, then to University Ave, just east of Dale to its current location, still University, now just West of Dale, across from the Rondo Library. I have to say I'm missing buying my ribs in the old building adjacent to the old Frogtown St. Paul Police precinct building, and then eating it while leaning against some stand-up picnic tables in the hot parking lot next to the smokers staffed by sweaty men. Observing the alchemy of marinated sides of beef and pork be transmuted into sumptuous food was as much part of the eating experience as listening to the friendly banter between customers, staff and passer-bys. A definite downside of this setup was the fact that Big Daddy's was strictly a seasonal experience, i.e. during the warm months. <br />
<br />
After the NE corner of University and Dale fell to the wrecking ball (the new building is almost complete but does not look like it will ever house a bbq), Big Daddy's was left high and dry for a while, and searching for a new location. Fortunately, this hiatus coincided with the winter months and Big Daddy's reopened in its current location at 625 University Ave.<br />
<br />
Pork and I go way back. The dairy farmers in my old neighborhood in Belgium would often fatten up a couple of pigs for the larder. Come October, a butcher from town would come to slaughter the tasty creatures. My grandma would send me over with a big bowl to get the butcher to capture the blood from the stuck sow. I was under specific instructions to return home on the double, so the precious liquid would not have a chance to coagulate. She then transformed into delicious blood sausage, dark maroon in color, with white chunks of bacon.<br />
<br />
And then there was the instance when our physics teacher told us about the value of smoking. In 1975 or so, the Belgian Ministry of Education decided in its infinite wisdom that smoking should be banned from in the classroom. Like Minnesota bar patrons, the smoking segment of the Belgian teacher population were not altogether happy. Especially those who, like my 7th grade history teacher had fingers that were stained yellow from their habit, tried to resist the change as long as possible. Those among them who had at most one or two years till retirement were the most reticent. In that latter category fell Monsieur Petit, in spite of his name a tall man with a shock of white hair and as passionate about imparting to us the science of physics as he was about his Belga Reds without filter. I was in his sophomore class, along with a few of my fellow students, including a certain young woman, a little padded around the edges, a teacher's brat and a Ms. Know-it-All. As Mr. Petit lit one of his beloved Belgas on the still glimmering butt of the previous one, she had the audacity to inteject "Mr. Petit, don't you know that you can't smoke here any longer?" Mr. Petit took a deep drag from his fresh smoke and exhaled towards the ceiling. Then he ambled towards her and came to a stop, facing her across a tall lab table. He leaned forward, took another deep drag from his Belga and blew the smoke into her face. As she was snapping for air, fanning the air between them with her hands, he said "Didn't you know that only the best pieces of pork are smoked?"<br />
<br />
I am glad to report that the smokers at Big Daddy's are fed with a substrate that impart a rather more appetizing aroma than tobacco, instead, hickory is used. The meat is cooked slowly and leaves the smoker/grill when the meat is so soft that it simply falls of the bones and melts in the mouth.<br />
<br />
We ordered half a rack of beef and half a rack of pork with a side of collard greens and one of potato salad. We sat facing University Ave chomping down our meal. The beef ribs were uncharacteristically dry, maybe just to emphasize the delicious succulence of the pork. Based on my early experience with pork, that is my meat of choice anyway, and it is cheaper by a few bucks as well. The collard greens and potato salad round out the dining experience. Highly recommended!<br />
<br />
As a Belgian I had to ask whether Big Daddy would be adding fries again. The answer was a simple no. When they moved in at the new location, they had less room, because the smokers had to be moved indoors. A poll amongst their clientèle, bbq OR fries had the overwhelming outcome in favor of BBQ. Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com1tag:blogger.com,1999:blog-2875738360099321551.post-42699668061503769432010-07-15T18:46:00.000-07:002010-07-15T19:24:12.049-07:00Farewell to an Old Friend: Princess GardenWhen we moved to St. Paul 25 years ago, we discovered that the Como neighborhood wasn't exactly a restaurant mecca. But one of our early discoveries was a nondescript Szechuan restaurant in a strip mall near Rice and Larpenteur: Princess Garden. Over the years, our family (along with friends and relatives) has eaten many dozens of wonderful takeout dinners from PG. We were guilty of not being very adventurous in trying new menu items... but once we were hooked on our favorites, why change a good thing? Kung pao chicken with a nice kick; the droolworthy plum sauce slathered on thin moo shi pork pancakes; and some of the best eggrolls ever. To top it off, there was Maria, one of the co-owners--a whirling dervish hustling between the kitchen and tables, and one of the most gentle, courteous hosts imaginable. When I called in my phone orders, she rarely had to ask my name. I was surprised when I called in an order last week and Maria didn't answer. I was more surprised when I drove up to the restaurant and saw a "Grand Opening" sign. Inside, I learned that Maria and her husband had retired and turned PG over to new owners. Of course I wish the new owners well, although it'll never be the same. And certainly I wish Maria and her family the best in a well-deserved retirement. But mostly, I'm trying to figure out how to move ahead without Princess Garden's stand-bys (and Maria's hospitality) to look forward to, especially on winter evenings. So, although PG wasn't a University Avenue business, Christian and I offer a BARF-SUAVE salute to Princess Garden's decades of service to hungry patrons.Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com2tag:blogger.com,1999:blog-2875738360099321551.post-78950586929617294802010-07-05T20:34:00.000-07:002010-07-06T16:36:38.803-07:00Trung Nam French BakeryYeah, Joel's right on: the Hurricane fencing, the recycled fast-food building, excellent croissants and an iced coffee that will put hair on your chest. Those croissants. When I moved from Belgium to the Twin Cities more than 20 years ago, in St. Paul there was one good bakery (Napoleon's), one place where you could get a good cup of what I call coffee (espresso at Dunn Bros.) and nary a place where a Belgian could buy a decent beer. When Napoleon's closed I almost cried. Things have changed, for the better, mostly. Beer is no longer a problem, Minnesotans have finally learned to brew something other than "lite." Coffee (as opposed to "flower coffee," as my grama used to call the stuff through which you can see the flower pattern at the bottom of your Meissen china cup) is abundant (though I still like Dunn's best), and ther is the Trung Nam's French Bakery. Croissants so fluffy and light, crisp on the outside and slightly chewy within. Just the right amount of filling, not to overpower. And by all means, have the iced coffee, early on a hot, muggy July morning. You'll be awake to taste the croissants.<br />
--ChristianChristianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com1tag:blogger.com,1999:blog-2875738360099321551.post-49461971968023603692010-07-05T13:25:00.000-07:002010-07-05T13:58:14.920-07:00Trung Nam French Bakery, July 5Christian and I did a quick visit to Trung Nam French Bakery in Frogtown on July 5, 2010. OK, so the ambience leaves a bit to be desired. A restaurant surrounded by chain link fencing doesn't have the most appealing street presence. Reminds us of those years we spent in the gulag, but we try not to dwell on that. And, perhaps it's time to take down the "Popeye's" sign from the side of the building, left over from the building's previous fast food tenure. But this Vietnamese-French bakery has a long history in St. Paul. Years ago, it was in a sad little strip mall near Minnehaha Bowling Alley; Christian thinks it was also on Lexington Ave., just off University Ave. This restaurant survives because it knows how to make a great croissant. It has a few other menu items, including banh mi (a pork sandwich that I recall from a past visit was tasty) and pho, but today we stopped just for croissants and coffee. The filling in the strawberry croissant was minimal, but Christian assures me this is the French tradition. Good bakeries are hard to come by, and University Avenue has lost some over the years--we're hoping this one stays. We'd gladly do forced labor within the confines of this site's fenced perimeter if our daily reward was a meal of Trung Nam croissants. Joel<div><br /></div>Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-28129247334048950452010-06-26T22:43:00.000-07:002010-07-06T16:39:40.801-07:00Joel's Comments on Tay-Ho Visit<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 16px;"></span><br />
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<span class="Apple-style-span" style="color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 12px; line-height: 16px;"><dd class="comment-body pid-12043129" id="Blog1_cmt-6829728724632905897" style="margin-bottom: 0.5em; margin-left: 0px; margin-right: 25px; margin-top: 0.5em;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Tay-Ho was a perfect first stop for BARF-SUAVE--a solid example of the little jewels University Avenue has to offer. The interior was clean and bright, with green booths, tables, and chairs accented by light from three large, west-facing windows. When Christian and I entered, our hostess/waitress was delayed in the kitchen for a few seconds but practically ran to the front counter to greet us. It was a sign that this is a restaurant that aims to please.<br />
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Tay-Ho bills itself as having Vietnamese and Chinese cuisine; we focused on the Vietnamese part of the large menu. We started with orders of lovely spring rolls ($2.95) and crunchy egg rolls ($2.75). Service was extremely speedy--we were still working on the appetizers when our generously-sized main courses arrived. We split the house specialty rice stick soup (Pho Dac Biet, $5.95)--an enormous bowl of flavorful soup, noodles, and thin-sliced beef--and the Com Tam Bi Suon Cha ($6.50)--a plate of grilled pork chops, jullienne-cut pork, and a meat pie on a bed of rice and lettuce. Really delicious, and with portions that provide a truly outstanding value for the money. Tay-Ho would certainly qualify for a return visit from this charter member of BARF-SUAVE.<br />
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My overall rating (out of five):<br />
****<span class="interaction-iframe-guide"></span></div><div><br />
</div></dd></span>Joelhttp://www.blogger.com/profile/00972678415474017241noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-50852305570603044612010-06-26T20:54:00.000-07:002010-06-26T20:54:23.224-07:00The Belgo-American Restaurant Fraternity Samples Tay Ho<div class="" style="clear: both; text-align: left;">Our first sample! I was thinking we should make our way down University, going west from the Capitol an Joel thought we should be more relaxed about the order. We agreed that it should be a place at which neither of us had eaten yet. </div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="" style="clear: both; text-align: left;">We drove west on University starting at Rice St. Kept our eyes peeled for anything that looked like an eating establishment. Shortly after passing the McDonald's at Rice (fast food chains are off limits), we noticed an inviting-looking Vietnamese restaurant. We did a toke run past Dale and returned to what turned out to be Tay Ho.</div><div class="" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://lh6.ggpht.com/_7PBMd3oH8LU/TCbHnHr78BI/AAAAAAAABFo/6BMlb7-FZHA/TayHo_sm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://lh6.ggpht.com/_7PBMd3oH8LU/TCbHnHr78BI/AAAAAAAABFo/6BMlb7-FZHA/TayHo_sm.jpg" width="320" /></a></div>Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com0tag:blogger.com,1999:blog-2875738360099321551.post-60158661870629641112010-06-26T20:22:00.000-07:002010-06-26T20:22:38.229-07:00The Belgo-American Restaurant Fraternity Sampling University AvenueLast year during the summer, our then larger group at Thomson-Reuters sampled some restaurants in the wider Eagan vicinity. We went to various places, typically ethnic, like Korean or Japanese, but also good ol' American, like <a href="http://bigdaddysbbq-stpaul.com/">Big Daddy's BBQ</a>, then still on the NE of University and Dale in St. Paul (now it's NW).<br />
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BJ, one of the young whippersnappers on the strategy team impressed me with his culinary sense of adventure, his in-depth knowledge of even obscure greasy spoons and his insatiable appetite for more. He is one of the inspirations for this project. The other is the Best Steakhouse on the SW corner of University and Victoria. I must have driven past that corner a thousand times shuttling my kids to or from Capitol Hill school between 1999 and 2010. Despite my curiosity I never went in.<br />
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There was the seed of the idea of eating my way up and down University Ave. What I needed was a partner. I mentioned the idea to my lovely spouse, to my surprise she did not take the bait. Instead, she suggested Joel, a perfect choice. A good friend with a good appetite, an iron stomach and a penchant for the weird would be a perfect companion for this endeavor. When I suggested the idea to him, he was on board immediately. We were ready to go and got started.Christianhttp://www.blogger.com/profile/03784261613745201208noreply@blogger.com0