I did.
Saucy Porka (http://www.saucyporka.com)
For the Loop working stiffs, 400 S. Financial (2 doors south of SkrineChops).
They describe themselves as Asian Latin Fusion.
I had the Pork Carnitas Bao Tacos.
Breakfast and Lunch menus all of which looks outstanding.
I will be going back.
Quote from: flannj on June 03, 2013, 12:12:03 PM
I did.
Saucy Porka (http://www.saucyporka.com)
For the Loop working stiffs, 400 S. Financial (2 doors south of SkrineChops).
They describe themselves as Asian Latin Fusion.
I had the Pork Carnitas Bao Tacos.
Breakfast and Lunch menus all of which looks outstanding.
I will be going back.
Validated. Today had the short rib bao taco (excellent, if a little fatty) and the chroizo egg rolls (really suprisingly good).
Quote from: thehawk on June 03, 2013, 02:52:48 PM
Quote from: flannj on June 03, 2013, 12:12:03 PM
I did.
Saucy Porka (http://www.saucyporka.com)
For the Loop working stiffs, 400 S. Financial (2 doors south of SkrineChops).
They describe themselves as Asian Latin Fusion.
I had the Pork Carnitas Bao Tacos.
Breakfast and Lunch menus all of which looks outstanding.
I will be going back.
Validated. Today had the short rib bao taco (excellent, if a little fatty) and the chroizo egg rolls (really suprisingly good).
Seconded on both the short rib baco and chorizo egg rolls.
Plus, Flannj was nice enough to stop by and say hello while I was waiting for my lunch to be ready.
One quick note: The list of menu item names that would be better than Ho Chi Minh would not be a short one. At least they're not a schnitzel place.
EDIT: Went back, had the vegetable egg roll and ginger-soy tofu baco. Pretty damn tasty, even without meat.
Quote from: Fork on June 06, 2013, 12:51:37 PM
Quote from: thehawk on June 03, 2013, 02:52:48 PM
Quote from: flannj on June 03, 2013, 12:12:03 PM
I did.
Saucy Porka (http://www.saucyporka.com)
For the Loop working stiffs, 400 S. Financial (2 doors south of SkrineChops).
They describe themselves as Asian Latin Fusion.
I had the Pork Carnitas Bao Tacos.
Breakfast and Lunch menus all of which looks outstanding.
I will be going back.
Validated. Today had the short rib bao taco (excellent, if a little fatty) and the chroizo egg rolls (really suprisingly good).
Seconded on both the short rib baco and chorizo egg rolls.
Plus, Flannj was nice enough to stop by and say hello while I was waiting for my lunch to be ready.
One quick note: The list of menu item names that would be better than Ho Chi Minh would not be a short one. At least they're not a schnitzel place.
EDIT: Went back, had the vegetable egg roll and ginger-soy tofu baco. Pretty damn tasty, even without meat.
Next time try the Asian Style Paella.
Best thing I've had there so far.
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Quote from: Tonker on October 28, 2013, 03:37:27 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Filé is ground sassafras leaves, it has nothing to do with okra. I happen to use both in gumbo.
Quote from: Fork on October 28, 2013, 04:38:17 PM
Quote from: Tonker on October 28, 2013, 03:37:27 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Filé is ground sassafras leaves, it has nothing to do with okra. I happen to use both in gumbo.
What the fuck is this Australian Welsh Belgian doing badmouthing okra?
Quote from: Fork on October 28, 2013, 04:38:17 PM
Quote from: Tonker on October 28, 2013, 03:37:27 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Filé is ground sassafras leaves, it has nothing to do with okra. I happen to use both in gumbo.
I know what filé is, mate. And what I said makes perfect sense - if you can't get filé for your gumbo then, and only then, may you use okra. Otherwise, nobody has any business eating it.
Quote from: Tonker on October 29, 2013, 02:53:06 AM
Quote from: Fork on October 28, 2013, 04:38:17 PM
Quote from: Tonker on October 28, 2013, 03:37:27 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Filé is ground sassafras leaves, it has nothing to do with okra. I happen to use both in gumbo.
I know what filé is, mate. And what I said makes perfect sense - if you can't get filé for your gumbo then, and only then, may you use okra. Otherwise, nobody has any business eating it.
Sorry, man. I didn't know it was a staple in Ram's Ball Pie.
DPD.
Also on Van Buren, just east of Franklin, the Washburne Culinary school just opened a cafe (http://washburneculinary.com/wp-content/uploads/2013/09/cafe_menu_2.pdf) a couple weeks ago. Quality eats for not a lot of scratch.
Quote from: Tonker on October 29, 2013, 02:53:06 AM
Quote from: Fork on October 28, 2013, 04:38:17 PM
Quote from: Tonker on October 28, 2013, 03:37:27 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Filé is ground sassafras leaves, it has nothing to do with okra. I happen to use both in gumbo.
I know what filé is, mate. And what I said makes perfect sense - if you can't get filé for your gumbo then, and only then, may you use okra. Otherwise, nobody has any business eating it.
I understand okra's an acquired taste, but I don't go slapping around beans on toast or spotted dick or whatever it is your native cuisine is.
Quote from: Bort on October 29, 2013, 11:45:31 AM
Quote from: Tonker on October 29, 2013, 02:53:06 AM
Quote from: Fork on October 28, 2013, 04:38:17 PM
Quote from: Tonker on October 28, 2013, 03:37:27 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Filé is ground sassafras leaves, it has nothing to do with okra. I happen to use both in gumbo.
I know what filé is, mate. And what I said makes perfect sense - if you can't get filé for your gumbo then, and only then, may you use okra. Otherwise, nobody has any business eating it.
I understand okra's an acquired taste, but I don't go slapping around beans on toast or spotted dick or whatever it is your native cuisine is.
I haven't seen Bort this worked up since somebody bad-mouthed Hootie and the Blowfish on Twitter.
Quote from: CT III on October 29, 2013, 11:53:03 AM
Quote from: Bort on October 29, 2013, 11:45:31 AM
Quote from: Tonker on October 29, 2013, 02:53:06 AM
Quote from: Fork on October 28, 2013, 04:38:17 PM
Quote from: Tonker on October 28, 2013, 03:37:27 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
The only reason for anybody to eat okra is if they can't get hold of filé. If their Boerewors is the real thing, though, it'll be worth trying.
Filé is ground sassafras leaves, it has nothing to do with okra. I happen to use both in gumbo.
I know what filé is, mate. And what I said makes perfect sense - if you can't get filé for your gumbo then, and only then, may you use okra. Otherwise, nobody has any business eating it.
I understand okra's an acquired taste, but I don't go slapping around beans on toast or spotted dick or whatever it is your native cuisine is.
I haven't seen Bort this worked up since somebody bad-mouthed Hootie and the Blowfish on Twitter.
Oddly enough, I'm not a huge okra fan (outside of gumbo, where it fucking belongs). I think this falls under the "nobody picks on my brother but me," or something.
Quote from: Fork on October 29, 2013, 11:09:52 AM
DPD.
Also on Van Buren, just east of Franklin, the Washburne Culinary school just opened a cafe (http://washburneculinary.com/wp-content/uploads/2013/09/cafe_menu_2.pdf) a couple weeks ago. Quality eats for not a lot of scratch.
It's on Jackson just east of Franklin
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
DPD.
I had the BBQ Boerewors sausage for lunch today.
Kind of sticky and messy with the sauce but the encased meat was really good, just enough fat but still surprisingly lean.
Grilled nicely and the roll was perfect size, freshness, and texture.
The curried onions were very mild they were a little overpowered by the sauce.
I also had a side of the Chutney Chips and they were outfuckingstanding.
It's obvious that these guys are just getting started but the food was made with care and you can tell they like their product.
All in all another solid lunch choice in the CBoT area. I'll be back.
Waiting for thehawk's review.
Quote from: flannj on October 29, 2013, 03:05:35 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
DPD.
I had the BBQ Boerewors sausage for lunch today.
Kind of sticky and messy with the sauce but the encased meat was really good, just enough fat but still surprisingly lean.
Grilled nicely and the roll was perfect size, freshness, and texture.
The curried onions were very mild they were a little overpowered by the sauce.
I also had a side of the Chutney Chips and they were outfuckingstanding.
It's obvious that these guys are just getting started but the food was made with care and you can tell they like their product.
All in all another solid lunch choice in the CBoT area. I'll be back.
Waiting for thehawk's review.
Chutney chips sound like the invention I have been waiting all my life for.
Quote from: Tonker on October 29, 2013, 04:30:00 PM
Quote from: flannj on October 29, 2013, 03:05:35 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
DPD.
I had the BBQ Boerewors sausage for lunch today.
Kind of sticky and messy with the sauce but the encased meat was really good, just enough fat but still surprisingly lean.
Grilled nicely and the roll was perfect size, freshness, and texture.
The curried onions were very mild they were a little overpowered by the sauce.
I also had a side of the Chutney Chips and they were outfuckingstanding.
It's obvious that these guys are just getting started but the food was made with care and you can tell they like their product.
All in all another solid lunch choice in the CBoT area. I'll be back.
Waiting for thehawk's review.
Chutney chips sound like the invention I have been waiting all my life for.
When my eyes rolled into the back of my head because they were so good I actually did think to myself that these things would definitely get the Tonk seal of approval.
Quote from: flannj on October 29, 2013, 08:23:05 PM
Quote from: Tonker on October 29, 2013, 04:30:00 PM
Quote from: flannj on October 29, 2013, 03:05:35 PM
Quote from: Fork on October 28, 2013, 02:42:58 PM
Haute Sausage (http://www.hautesausage.com/) just opened on Franklin & Van Buren. I had the Okra Alligator, and I can recommend it highly.
DPD.
I had the BBQ Boerewors sausage for lunch today.
Kind of sticky and messy with the sauce but the encased meat was really good, just enough fat but still surprisingly lean.
Grilled nicely and the roll was perfect size, freshness, and texture.
The curried onions were very mild they were a little overpowered by the sauce.
I also had a side of the Chutney Chips and they were outfuckingstanding.
It's obvious that these guys are just getting started but the food was made with care and you can tell they like their product.
All in all another solid lunch choice in the CBoT area. I'll be back.
Waiting for thehawk's review.
Chutney chips sound like the invention I have been waiting all my life for.
When my eyes rolled into the back of my head because they were so good I actually did think to myself that these things would definitely get the Tonk seal of approval.
Turns out, I can get them over here (http://www.lifeallroundsa.nl/a-25119409/chips-crisps/simba-chips-mrs-balls-chutney-125g-bag/).
No flowers, thank you - please send donations to the Nederlands Diabetes Fonds.
Quote from: flannj on October 29, 2013, 02:56:13 PM
Quote from: Fork on October 29, 2013, 11:09:52 AM
DPD.
Also on Van Buren, just east of Franklin, the Washburne Culinary school just opened a cafe (http://washburneculinary.com/wp-content/uploads/2013/09/cafe_menu_2.pdf) a couple weeks ago. Quality eats for not a lot of scratch.
It's on Jackson just east of Franklin
My Cherokee blood fails me yet again.
Quote from: Fork on October 30, 2013, 08:39:00 AM
Quote from: flannj on October 29, 2013, 02:56:13 PM
Quote from: Fork on October 29, 2013, 11:09:52 AM
DPD.
Also on Van Buren, just east of Franklin, the Washburne Culinary school just opened a cafe (http://washburneculinary.com/wp-content/uploads/2013/09/cafe_menu_2.pdf) a couple weeks ago. Quality eats for not a lot of scratch.
It's on Jackson just east of Franklin
My Cherokee blood fails me yet again.
That's ok. The Cherokees probably don't want to talk too much about Jackson.
Loop Lunch Guide (http://www.thrillist.com/eat/chicago/loop/chicago-s-best-loop-lunch-options-thrillist-chicago?utm_content=feature&utm_term=Chicago&utm_source=Sailthru&utm_medium=email&utm_campaign=3.31.14%20:%20Thrillist%20Digest)
I've been to about half of these places and can't disagree on the choice of any of them.
Pierogi Heaven was already on my list to try this week.
I expect reviews by all the usual morans.
I'm looking at you Hawk.
Quote from: flannj on March 31, 2014, 01:30:34 PM
Loop Lunch Guide (http://www.thrillist.com/eat/chicago/loop/chicago-s-best-loop-lunch-options-thrillist-chicago?utm_content=feature&utm_term=Chicago&utm_source=Sailthru&utm_medium=email&utm_campaign=3.31.14%20:%20Thrillist%20Digest)
I've been to about half of these places and can't disagree on the choice of any of them.
Pierogi Heaven was already on my list to try this week.
I expect reviews by all the usual morans.
I'm looking at you Hawk.
Pierogi Heaven is great, just know you will occasionally get a surprise - one vegetarian friend was less-than-thrilled when she got a meat pierogi.
I have nothing but love for Cafecito.
Quote from: Fork on March 31, 2014, 02:54:19 PM
Quote from: flannj on March 31, 2014, 01:30:34 PM
Loop Lunch Guide (http://www.thrillist.com/eat/chicago/loop/chicago-s-best-loop-lunch-options-thrillist-chicago?utm_content=feature&utm_term=Chicago&utm_source=Sailthru&utm_medium=email&utm_campaign=3.31.14%20:%20Thrillist%20Digest)
I've been to about half of these places and can't disagree on the choice of any of them.
Pierogi Heaven was already on my list to try this week.
I expect reviews by all the usual morans.
I'm looking at you Hawk.
Pierogi Heaven is great, just know you will occasionally get a surprise - one vegetarian friend was less-than-thrilled when she got a meat pierogi.
I have nothing but love for Cafecito.
Vegetarians can be very persnickety
Quote from: flannj on March 31, 2014, 01:30:34 PM
Loop Lunch Guide (http://www.thrillist.com/eat/chicago/loop/chicago-s-best-loop-lunch-options-thrillist-chicago?utm_content=feature&utm_term=Chicago&utm_source=Sailthru&utm_medium=email&utm_campaign=3.31.14%20:%20Thrillist%20Digest)
I've been to about half of these places and can't disagree on the choice of any of them.
Pierogi Heaven was already on my list to try this week.
I expect reviews by all the usual morans.
I'm looking at you Hawk.
I can (or have) positived Cafecito, Saucy Porka, Ba Le, Fontanos (my go to sub shop get the Godfather or the Blockbuster, skip the pizza,), Skrine Chops and Max's (also a jump a way from my office). The others I am adding to my list, as they seem to know what they are talking about
Quote from: thehawk on April 01, 2014, 11:15:45 AM
Quote from: flannj on March 31, 2014, 01:30:34 PM
Loop Lunch Guide (http://www.thrillist.com/eat/chicago/loop/chicago-s-best-loop-lunch-options-thrillist-chicago?utm_content=feature&utm_term=Chicago&utm_source=Sailthru&utm_medium=email&utm_campaign=3.31.14%20:%20Thrillist%20Digest)
I've been to about half of these places and can't disagree on the choice of any of them.
Pierogi Heaven was already on my list to try this week.
I expect reviews by all the usual morans.
I'm looking at you Hawk.
I can (or have) positived Cafecito, Saucy Porka, Ba Le, Fontanos (my go to sub shop get the Godfather or the Blockbuster, skip the pizza,), Skrine Chops and Max's (also a jump a way from my office). The others I am adding to my list, as they seem to know what they are talking about
I'm having a Blockbuster with hot at this very moment.
It will be a challenge to stay awake until I make the train.
Quote from: flannj on April 01, 2014, 11:25:26 AM
Quote from: thehawk on April 01, 2014, 11:15:45 AM
Quote from: flannj on March 31, 2014, 01:30:34 PM
Loop Lunch Guide (http://www.thrillist.com/eat/chicago/loop/chicago-s-best-loop-lunch-options-thrillist-chicago?utm_content=feature&utm_term=Chicago&utm_source=Sailthru&utm_medium=email&utm_campaign=3.31.14%20:%20Thrillist%20Digest)
I've been to about half of these places and can't disagree on the choice of any of them.
Pierogi Heaven was already on my list to try this week.
I expect reviews by all the usual morans.
I'm looking at you Hawk.
I can (or have) positived Cafecito, Saucy Porka, Ba Le, Fontanos (my go to sub shop get the Godfather or the Blockbuster, skip the pizza,), Skrine Chops and Max's (also a jump a way from my office). The others I am adding to my list, as they seem to know what they are talking about
I'm having a Blockbuster with hot at this very moment.
It will be a challenge to stay awake until I make the train.
(http://i.imgur.com/On4ZBNt.jpg)
How'd you like to wake up next to Huey?
(http://i.imgur.com/ZXiHzuX.jpg)
#ShoutboxLulz
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
The internet tells me that both opened their first location in 1996, not sure who was first.
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
Is the Snarf's where the Quizno's used to be? I literally walk by there everyday but never pay attention.
Quote from: CT III on April 02, 2014, 01:26:04 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
Is the Snarf's where the Quizno's used to be? I literally walk by there everyday but never pay attention.
Here's one local Chicago guy write-up. (http://chicago.seriouseats.com/2013/02/standing-room-only-snarfs-succeeds-if-you-choose-wisely.html)
Quote
Based solely on the Italian Sandwich ($7.25 for 7"), I'll need to find some space. While no revelation, nor even in the same league as J.P. Graziano's, the mix of salami, pepperoni, capicola, and mortadella packs the requisite meaty wallop, while the very crisp hot peppers help cut through the fat. It easily bests Potbelly's own version.
Quote
...what really sets Snarf's apart from its fellow lunchtime staples in the Loop is the bread, which is both crusty and light. Again, it's nothing compared to the flawless rolls from D'Amato's Bakery, but it is a step up from the immediate competition.
I've only had Snarf's a few times and I'd put it basically on par with Potbelly, though I feel like they have more options at Snarf's.
Quote from: PenFoe on April 02, 2014, 12:58:46 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
The internet tells me that both opened their first location in 1996, not sure who was first.
Potbelly began
expanding in 1996, opening their second location in 1997. The original Potbelly opened in 1977.
(Which isn't to say that a sub shop founded in Boulder in 1996 was obviously copying them.)
Quote from: CT III on April 02, 2014, 01:26:04 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
Is the Snarf's where the Quizno's used to be? I literally walk by there everyday but never pay attention
Yes. Understandable that you'd be distracted by the siren song of Authentic Chinese Slop at the Panda Express across the way.
Quote from: R-V on April 02, 2014, 02:48:11 PM
Quote from: CT III on April 02, 2014, 01:26:04 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
Is the Snarf's where the Quizno's used to be? I literally walk by there everyday but never pay attention
Yes. Understandable that you'd be distracted by the siren song of Authentic Chinese Slop at the Panda Express across the way.
It appears I have touched a nerve by not PAYING THE FUCK ATTENTION to RV's beloved Snarf's. Seriously though, just the smell of that Panada Express is enough to give me the trots.
Quote from: J. Walter Weatherman on April 02, 2014, 02:19:12 PM
Quote from: PenFoe on April 02, 2014, 12:58:46 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
The internet tells me that both opened their first location in 1996, not sure who was first.
Potbelly began expanding in 1996, opening their second location in 1997. The original Potbelly opened in 1977.
(Which isn't to say that a sub shop founded in Boulder in 1996 was obviously copying them.)
Pretty sure the concept of meat on bread was around before 1996.
Quote from: Fork on April 03, 2014, 08:58:58 AM
Quote from: J. Walter Weatherman on April 02, 2014, 02:19:12 PM
Quote from: PenFoe on April 02, 2014, 12:58:46 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
The internet tells me that both opened their first location in 1996, not sure who was first.
Potbelly began expanding in 1996, opening their second location in 1997. The original Potbelly opened in 1977.
(Which isn't to say that a sub shop founded in Boulder in 1996 was obviously copying them.)
Pretty sure the concept of meat on bread was around before 1996.
That concept continues with today's order of a sausage / MEATBALL combo sub with hot from Bari.
Hmmmm... messy sangwich.
And I'm not paying for it.
Quote from: flannj on April 03, 2014, 09:44:48 AM
Quote from: Fork on April 03, 2014, 08:58:58 AM
Quote from: J. Walter Weatherman on April 02, 2014, 02:19:12 PM
Quote from: PenFoe on April 02, 2014, 12:58:46 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
The internet tells me that both opened their first location in 1996, not sure who was first.
Potbelly began expanding in 1996, opening their second location in 1997. The original Potbelly opened in 1977.
(Which isn't to say that a sub shop founded in Boulder in 1996 was obviously copying them.)
Pretty sure the concept of meat on bread was around before 1996.
That concept continues with today's order of a sausage / MEATBALL combo sub with hot from Bari.
Hmmmm... messy sangwich.
And I'm not paying for it.
Not yet, maybe.
Quote from: Tonker on April 03, 2014, 10:32:47 AM
Quote from: flannj on April 03, 2014, 09:44:48 AM
Quote from: Fork on April 03, 2014, 08:58:58 AM
Quote from: J. Walter Weatherman on April 02, 2014, 02:19:12 PM
Quote from: PenFoe on April 02, 2014, 12:58:46 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
The internet tells me that both opened their first location in 1996, not sure who was first.
Potbelly began expanding in 1996, opening their second location in 1997. The original Potbelly opened in 1977.
(Which isn't to say that a sub shop founded in Boulder in 1996 was obviously copying them.)
Pretty sure the concept of meat on bread was around before 1996.
That concept continues with today's order of a sausage / MEATBALL combo sub with hot from Bari.
Hmmmm... messy sangwich.
And I'm not paying for it.
Not yet, maybe.
I think the people on his train will pay for it.
Quote from: Fork on April 03, 2014, 10:34:34 AM
Quote from: Tonker on April 03, 2014, 10:32:47 AM
Quote from: flannj on April 03, 2014, 09:44:48 AM
Quote from: Fork on April 03, 2014, 08:58:58 AM
Quote from: J. Walter Weatherman on April 02, 2014, 02:19:12 PM
Quote from: PenFoe on April 02, 2014, 12:58:46 PM
Quote from: R-V on April 02, 2014, 12:49:46 PM
Quote from: PenFoe on April 02, 2014, 12:31:08 PM
Anyone ever been to Snarfburger? (http://snarfburger.com/)
There are two here, but the 3rd location is at 600 W. Chicago.
Snarf's is a sub shop here in Boulder and it's pretty damn good. Snarfburger is the new burger joint, though I've never been.
Edit: I see that Snarf's also had their sub shop in Chicago and fired all their employees by email 3 days before Christmas. So, yeah...this might not go over well. Still, could be good.
There's a Snarf's next door to my office and while it's pretty good, it seemed to me to be a blatant ripoff of Potbelly's. Like, the exact same sandwiches and ingredients just with a different name.
The internet tells me that both opened their first location in 1996, not sure who was first.
Potbelly began expanding in 1996, opening their second location in 1997. The original Potbelly opened in 1977.
(Which isn't to say that a sub shop founded in Boulder in 1996 was obviously copying them.)
Pretty sure the concept of meat on bread was around before 1996.
That concept continues with today's order of a sausage / MEATBALL combo sub with hot from Bari.
Hmmmm... messy sangwich.
And I'm not paying for it.
Not yet, maybe.
I think the people on his train will pay for it.
So that's why the other end of the car is always so crowded.
Quote from: Fork on March 31, 2014, 02:54:19 PM
Quote from: flannj on March 31, 2014, 01:30:34 PM
Loop Lunch Guide (http://www.thrillist.com/eat/chicago/loop/chicago-s-best-loop-lunch-options-thrillist-chicago?utm_content=feature&utm_term=Chicago&utm_source=Sailthru&utm_medium=email&utm_campaign=3.31.14%20:%20Thrillist%20Digest)
I've been to about half of these places and can't disagree on the choice of any of them.
Pierogi Heaven was already on my list to try this week.
I expect reviews by all the usual morans.
I'm looking at you Hawk.
Pierogi Heaven is great, just know you will occasionally get a surprise - one vegetarian friend was less-than-thrilled when she got a meat pierogi.
I have nothing but love for Cafecito.
Finally got over to Pierogi Heaven
3 meat and spinach
3 potato and cheese
with fried onions and bacon and sour cream
and a side of grilled polish sausage.
It was excellent and validated by a bunch of the Polacks I work with.
Hot Doug's closing in October. (http://www.dnainfo.com/chicago/20140506/avondale/hot-dougs-closing-permanently-october-3-its-time-do-something-else)
That is all.
Quote from: J. Walter Weatherman on May 06, 2014, 11:05:38 AM
Hot Doug's closing in October. (http://www.dnainfo.com/chicago/20140506/avondale/hot-dougs-closing-permanently-october-3-its-time-do-something-else)
That is all.
Stuart, from Austin, has all the reasons why in the comments section. He clearly has Hot Doug's all figured out.
Quote from: BH on May 06, 2014, 12:22:47 PM
Quote from: J. Walter Weatherman on May 06, 2014, 11:05:38 AM
Hot Doug's closing in October. (http://www.dnainfo.com/chicago/20140506/avondale/hot-dougs-closing-permanently-october-3-its-time-do-something-else)
That is all.
Stuart, from Austin, has all the reasons why in the comments section. He clearly has Hot Doug's all figured out.
Translation: Thanks Obama.
Quote from: Fork on May 06, 2014, 01:47:00 PM
Quote from: BH on May 06, 2014, 12:22:47 PM
Quote from: J. Walter Weatherman on May 06, 2014, 11:05:38 AM
Hot Doug's closing in October. (http://www.dnainfo.com/chicago/20140506/avondale/hot-dougs-closing-permanently-october-3-its-time-do-something-else)
That is all.
Stuart, from Austin, has all the reasons why in the comments section. He clearly has Hot Doug's all figured out.
Translation: Thanks Obama.
It's not a stretch to think that increased costs associated with running a QSR and his insistence on being there every minute it's open might have caused him to say "Fuck this noise, I'm a GONNA DRINKEN" or whatever. Seeing that he's the offspring of a well-known urologist, Sohn might not have really needed to turn much of a profit anyway.
Maybe Sohn's got his eye on sitting in the big chair in City Hall in 2015, and and Oct. 6 campaign launch is in the works. If so, he'd not be the first Sohn to seek that office in our lifetimes.
Quote from: Brownie on May 09, 2014, 02:44:02 PM
Quote from: Fork on May 06, 2014, 01:47:00 PM
Quote from: BH on May 06, 2014, 12:22:47 PM
Quote from: J. Walter Weatherman on May 06, 2014, 11:05:38 AM
Hot Doug's closing in October. (http://www.dnainfo.com/chicago/20140506/avondale/hot-dougs-closing-permanently-october-3-its-time-do-something-else)
That is all.
Stuart, from Austin, has all the reasons why in the comments section. He clearly has Hot Doug's all figured out.
Translation: Thanks Obama.
It's not a stretch to think that increased costs associated with running a QSR and his insistence on being there every minute it's open might have caused him to say "Fuck this noise, I'm a GONNA DRINKEN" or whatever. Seeing that he's the offspring of a well-known urologist, Sohn might not have really needed to turn much of a profit anyway.
Maybe Sohn's got his eye on sitting in the big chair in City Hall in 2015, and and Oct. 6 campaign launch is in the works. If so, he'd not be the first Sohn to seek that office in our lifetimes.
Does Al have relatives in Austin?
The 25 best sammiches in Chicago. (http://chicagoist.com/2014/12/03/the_25_best_sandwiches_in_chicago.php)
Quote from: PenFoe on December 03, 2014, 03:24:25 PM
The 25 best sammiches in Chicago. (http://chicagoist.com/2014/12/03/the_25_best_sandwiches_in_chicago.php)
Nothing makes one feel old and lame like reading something like that and recognizing, like, 4 of the restaurants.
Quote from: PANK! on December 03, 2014, 04:33:10 PM
Quote from: PenFoe on December 03, 2014, 03:24:25 PM
The 25 best sammiches in Chicago. (http://chicagoist.com/2014/12/03/the_25_best_sandwiches_in_chicago.php)
Nothing makes one feel old and lame like reading something like that and recognizing, like, 4 of the restaurants living in Hoffman Estates.
GO BACK TO THE SUBURBS!'d
Quote from: PANK! on December 03, 2014, 04:33:10 PM
Quote from: PenFoe on December 03, 2014, 03:24:25 PM
The 25 best sammiches in Chicago. (http://chicagoist.com/2014/12/03/the_25_best_sandwiches_in_chicago.php)
Nothing makes one feel old and lame like reading something like that and recognizing, like, 4 of the restaurants.
Nothing makes one feel bitter and twisted like reading about twenty-five sandwich restaurants that you cunts have failed to mention. I know what I'm eating next time I'm in town: all twenty-five of these.
EDIT: okay, twenty-three. I feel like Xoco and Au Cheval have been mentioned round these parts before. BUT NOT ENOUGH TO MAKE ME GO THERE, DAMMIT.
Not sure where to put this but hey Tonk - you made some dutch dish and posted a pic on Facebook. My wife wants to know what it is and the recipe.
Care to share?
Quote from: Slaky on December 08, 2014, 11:16:33 AM
Not sure where to put this but hey Tonk - you made some dutch dish and posted a pic on Facebook. My wife wants to know what it is and the recipe.
Care to share?
(https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xfa1/v/t1.0-9/1920132_10152378064477282_5321998018412078577_n.jpg?oh=39cbfff6563334a3f1f4c6158b8ee7aa&oe=551078B0&__gda__=1426183995_02fb927af38c2cc152093beb13f76624)
It's a bowl of maggots.
Quote from: Slaky on December 08, 2014, 11:16:33 AM
Not sure where to put this but hey Tonk - you made some dutch dish and posted a pic on Facebook. My wife wants to know what it is and the recipe.
Care to share?
In a pan, fry four small-ish pork shoulder chops (say a pound, pound and a half) until nice and browned. Slowly bake five or six large pork sausages in a medium oven until brown and sticky. Remove bone from chops, and chop all the meat into bite-size chunks. Fry half or three-quarters of a pound of chopped streaky bacon until brown and crisp.
Then roughly chop:
2-3 onions
3-4 carrots
1 large or 2 small leeks
1/2 to 3/4 of a celeriac, peeled
3 sticks celery
Add four-five cloves, two or three bay leaves, a good tablespoon of fresh thyme leaves, and fry all veggies in your fat of choice until softened. Then add a pound and a half of dried split peas, and four pints (around two litres) of good organic meat stock. Add all meat to the pan and bring to the boil. When boiling, skim off as much of the scum on top as you can. Continue to boil gently until more or less all the stock has been absorbed and the peas are good and soft. Season to taste (depending on how salty your bacon and stock are, it might not need much). Serve with rye bread, butter, and mustard.
As you can see, the quantities aren't terribly scientific, and I never make it the same twice. As long as you use more or less all the ingredients, in more or less the right quantities, though, you're guaranteed a really, really fucking delicious bowl of food.
EDIT: It's called "Snert", and is a thicker, meatier version of erwtensoep (pea soup).
Quote from: Tonker on December 08, 2014, 04:33:15 PM
Then add a pound and a half of dried split peas, and four pints (around two litres) of good organic meat stock.
Leaving aside the fact that the word "organic" on store-bought "stock" is pretty much a guarantee of a subpar product in these parts, I am curious why, of all the ingredients, you thought it was important for this one.
Quote from: Wheezer on December 12, 2014, 05:01:21 AM
Quote from: Tonker on December 08, 2014, 04:33:15 PM
Then add a pound and a half of dried split peas, and four pints (around two litres) of good organic meat stock.
Leaving aside the fact that the word "organic" on store-bought "stock" is pretty much a guarantee of a subpar product in these parts, I am curious why, of all the ingredients, you thought it was important for this one.
To be fair, I try to make sure that pretty much everything in this recipe is organic when I make it - but especially the meat and stock. We buy organic bones and make our own stock. The approach I take is that (in contrast to veggies) the price difference between organic and non-organic meat products is so huge, that I dread to think what corners they're cutting to produce non-organic. If it costs me €20 to buy a couple of pounds of organic chicken, then what the fuck have they done to the chicken for which the supermarket is charging me a quarter of that amount? I don't know, I don't want to know, and if I can avoid it, I do.
And before you start, I'm just answering your question. I don't give a flying fuck what you think about it.
Quote from: Tonker on December 12, 2014, 06:22:21 AM
And before you start, I'm just answering your question. I don't give a flying fuck what you think about it.
Are your frappuccino and the muscle in it both organic, too?
Quote from: PenFoe on December 03, 2014, 03:24:25 PM
The 25 best sammiches in Chicago. (http://chicagoist.com/2014/12/03/the_25_best_sandwiches_in_chicago.php)
Just reviewed - no Ricobene's, so that entire list can eat me raw.