TTOWA Korean Bistro

 Okay folks... I didn't write about Friday night because of a problem that caused me to cancel dinner reservations.  I was disappointed because, frankly I miss eating out on Friday night.  I decided to make reservations for Wednesday night at the same place since we will be going out of town and by default eating out every night for the next week.  Memphis here we come.  Oh BBQ is some of my favorite eating and Memphis has some of the best on the planet. 

I was stationed in Korea in 1978 and discovered Korean food in the local places near Camp Coiner in Yongsan.  While some soldier warmed bar stools in the local drinking clubs I gravitated to the restaurants and culture of Korea.  In my experience Korea was the best kept secret in the Army at that time.  I introduced Ginger to Korean food several years ago and she embraced it as I hoped she would.  I made reservations at TTOWA in Arlington Heights, Illinois and frankly was excited to try a new place.  

The first impression when we walked in was how small the place was and with only a few tables occupied.  We were greeted by a masked fellow (COVID 19 still with us) and he asked if I was Mike.  "Yes," I replied, pleased to be greeted by name and knowing we were expected as I had confirmed my reservation via Open Table.  We were seated quickly and looking around there were only about a dozen tables and I would guesstimate a capacity of about 75 diners at a time.  We were quickly visited by our server and ordered drinks... water for Ginger and I ordered a Korean beer...  O.B. Lager which I remembered from my days in Itaewon.  She returned quickly and I was surprised to see the beer bottle and glass delivered to our table... I should have realized the bottle size is 22 ounces.  No worries... no need to order a second beer.  She disappeared for a brief moment and returned with some side dishes typical of a Korean meal.  Kimchi (love Kimchi) which is a fermented Napa cabbage with Korean chili pepper, garlic, salt, ginger and other seasonings. The other sides are also cucumbers, potato in creamy sauce, vegetable pancake, etc.  We looked over the smallish menu and took the server's recommendation for our appetizer.  Dak Bun are steamed bao bun stuffed with chargrilled chicken with a very tasty aioli drizzled over the top.  Now one of my many pet complaints about some restaurants are appetizers delivered with an odd number of pieces for two people... five stuffed mushrooms... three bruschetta... and so on.  Not so here four... count 'em... four beautiful bao buns stuffed to the brim with Korean chargrilled chicken.  We ate two before I thought to take a picture.  

We continued to decide what to order as our main while enjoying the buns.  Man are they good and I can understand why they are a top seller.  Just a little spicy and the chicken is moist and grilled to perfection.  The bun is soft as it should be with just the right texture and stands up well to the aioli.  A great foil and vessel to carry the chicken... I couldn't help but lick my fingers.  Score one for the appetizer and it will bring me back I know.

Now on to the main dish... I knew before I stepped in to TTWOA that I would be ordering Bulgogi.  This is one of my favorites as it is a ribeye steak sliced and marinated in a Korean BBQ sauce.  The sauce is typically sweeter than most BBQ sauces without the tomato base... most often made with soy sauce, sugar, ginger, garlic and sesame oil.  Ginger is trying to decide between Bibimbab a classic rice, vegetables a protein topped with an over easy egg.  A hot stone can be placed in the bottom of the bowl that provides a delicious crusty rice as you get nearer to the end of the dish.  The other dish which she ultimately chooses is Dakkalbi, a spicy grilled chicken chicken sautéed in a fermented chili paste just before serving... again one of their top sellers.  The beer and food is a blast of nostalgia for me and takes me back to a time when I was a young staff sergeant and career soldier.  But it's more than that.  This is a culinary adventure for Ginger and I am happy to see her enjoy foods that I discovered many, many years ago.  And this food is absolutely on point, authentic Korean food with a modern flair.  The Bulgogi is sweet and tender just as I remember it with sticky white rice served on the side.  It takes on a dark hue as the sugars caramelize and intensify the flavor.  This is as good as it gets and score another point for the Bulgogi.  Ginger is loving her dish and tells me she is pleasantly surprised by such unexpected flavor.  She loves spicy dishes and the spice the Dakkalbi doesn't disappoint.  She tells me it is expertly cooked, tender yet the grill is present despite the sauce it is prepared in. Score another point for the Dakkalbi. I can't eat all mine but Ginger has eaten everything on her plate... Normally she would have something to take home but not tonight... I offer her some of mine but she can't eat anymore... I ask for a box to take it home and they take away my dish and bring my left overs in a small container that is just enough for Ginger's lunch tomorrow.

I still have beer left so I take a little time to finish it but signal a server over to the table.  I ask him who the person was that escorted us to a table when we arrived as he was now standing behind the bar entertaining other guests.  He tells us that the bartender is actually the owners son.  I ask if he can ask him if he can ask the son to come over to talk to us and Ginger quickly adds "all good!" At that he takes a moment to get the son's attention who then comes over to join us. It turns out his name is Terry Park and we tell him how impressed we are with the food.  I relate to him my experience in Korea and he shares his story of coming to the US in 2000.  His folks are the chefs and owners while he covers the front of the house... and he is good at it.  Amicable, friendly and quick to put you at ease.  We spend a few minutes in conversation and he expresses his pride in his family and his home country on how far it has come and now among the economic leaders in the world.  I could see myself being a regular patron and would welcome more talks with Terry about his experiences along with meeting his folks that are cranking out such fantastic food.

The bottom line  TTWOA is small, but mighty.  Unafraid to put Korean food front and center.  You may not recognize the names of the dishes but you will quickly fall in love with the sometimes bold, sometimes subtle, sometimes spicy but always delicious food.  Report card for TTWOA,  Hospitality A+, Food A+, Overall A+... You have to try and see for yourself.  

https://www.ttowakoreanbistro.com/

Francesca’s Famiglia (Barrington)

It's Friday night and time to eat at a new restaurant for Ginger and me.  We made reservations earlier in the week at a place affiliated with Fat Rosie's in Schuamburg, Illinois.  Expectations were high for Francesca's Famiglia in Barrington, Illinois. The reservation was made in a proprietary reservation system similar to Open Table but without the description of the restaurant atmosphere or ability to indicate a special occasion as it was in this case.  We were celebrating our anniversary and based on the menu and prices I had to make some assumptions.  In special requests I requested a booth.   

We arrived right on time and were promptly escorted to... not a booth but a table for four despite booths for four empty and apparently available.  Oh well so much for special requests.  The room was smaller than I anticipated and definitely the tables were closer to each other than in other recent dining experiences.  Obviously social distancing was no longer deemed necessary here.  It was not an intimate environment and the noise was much louder than we expected.  The music didn't fit the theme but was more a sport's bar vibe and definitely intrusive in the dining room.  The dining room was separated from the bar by a room divider that acted as a screen but I caught a glimpse of it as we walked in.  There was large screen TV on the wall behind the bar and folks watching some game and talking loudly at the bar and at the few high tops contained there.  The divider didn't stop the music from blaring. 

After we were seated it took a dozen minutes or so before we even got a glass of water.  Bread and parmesan cheese with olive oil was dropped off at our table before we finally did get a server.  We ordered our cocktails and waited until he was back to order calamari as an appetizer.  We continued to tear off morsels of bread to dip in olive oil, pepper and cheese.  It was a good way to get started and I probably ate more bread than I should have.  The calamari arrived and frankly they were ho-hum.  Not terrible but not outrageous either.  Definitely missing seasoning.  I have had calamari in many, many cities and in many restaurants.  The gold standard for me is a place in NYC... a little mom and pop named Mama's Ristorante with about ten tables.  Outstanding and not the chewy type often served in places I have been.  These weren't rubber band texture but had some chewiness to them.   

We ordered our main courses and Ginger selected Frutti Mare Acqua Pazza which is sautéed  jumbo shrimp, sea scallops and calamari with a spicy cherry tomato sauce, capers, garlic and white wine over sautéed spinach. Ginger asked that it not be served with the capers.  I ordered Rigatoni Dei Sardi also sautéed in a tomato sauce with Italian sausage, wild mushrooms, onions, herbs, and parmigiana.  It looked good on the menu and I was looking forward to a good Italian dish.  I enjoy good Italian food and anticipation was making me hungry and was looking around at other tables to catch a glimpse of the food being delivered there.  Our food arrived and it looked delicious.  Ginger was particularly happy with her seafood and vegetables.  My rigatoni was more than al dente. It was too hard. I understand al dente but this needed to be dropped for another 30 seconds or more to hit that perfect al dente texture.  I nibbled around the edges but enjoyed the Italian sausage and sauce.  I knew I wasn't going to eat it all but knew if I took it home I could fix it as a leftover and get the pasta just right.  Ginger was signaling that she probably would be able to eat much of her dish either... darn bread!

As we were eating a table next to us had two young women and three children and they were making a huge ruckus.  The children were rowdy and the two moms took no interest in keeping them from running around and rough housing at the table.  They simply continued drinking their wine and carrying on their louder than necessary conversation.  Finally Ginger turned in her chair and said point blank... "A little loud over there!"  One of the mothers asked her what she said and Ginger repeated it.  They were a bit taken aback but they did manage to quiet down some while giving Ginger's back some less than friendly glares.  

We were finished with our dinner (or should I say half our dinner... darn bread!) and decided to ask for boxes to take home our leftovers.  Our server brought the aluminum round dishes with plastic domes and we scooped our soon to be leftover dinner on Sunday into the containers.  Just as I started to wonder where the server was to bring me the bill he appeared with a cream puff stuffed with gelato and topped with whipped cream and a candle.  I forgot that I had told him we were celebrating our anniversary so this was a nice touch.  Ginger and I appreciated it and we ate the entire thing despite all of that darn bread.

The bottom line is in my opinion this restaurant is struggling with an identity crisis.  Is it a sports bar serving up music and high end bar food or is it an Italian restaurant with a nice menu and a suggestion that it would be a relaxing place for a delicious dinner?  The music, loud buzz and somewhat slow service coupled with some food mistakes makes it hard for me to recommend Francesca's Famiglia.  If you know what this restaurant is about and accurately structure expectations you will have a good time and a good if not a great meal.

https://www.miafrancesca.com/location/mia-francesca-famiglia/ 

 

City Works Eatery and Pour House

Several weeks ago Ginger and I ate at a place where the food was okay but the service, atmosphere and noise were disappointing.  I left a private note on Open Table for management and I received a response.  They said that they would work on issues I brought up and to please give them another chance... 

We did this past Friday and we are glad we did.   All of the things I had mentioned were fixed... and I highly recommend City Works for just about any occasion... laid back and casual with a menu of comfort food we all recognize but served with the flair of fine dining food. 

Ginger and I arrive at 6:30 with only our past experience as a measure of what to expect and immediately our encounter with the host station was drastically different from the first time... tonight we are greeted cheerfully and I told them we had reservations for 6:30 and are escorted to our booth... ironically the very same booth we had the last time.  Menus are presented along with a impressive list of micro brews from seemingly all over the country along with many local breweries.  We are encouraged to enjoy our dinner as she leaves us to look over the selections.  We remark to each other how different it seems because of the host... the music is down a number of decibels and we can carry on a conversation.  When music is too loud people have to speak loudly to be heard which then ratchets the noise level up even more as people try to be heard above the din.  It makes for an extremely unpleasant environment.  Not so tonight.  It is an appropriate atmosphere and expectation for the restaurant.  

We are not there more than 60 seconds and our server (Kirsten) appeared and announced she would be happy to serve us this evening and "would we want a cocktail or other beverage?"  I could tell she was smiling even through her mask because I could hear it in her voice.  I ordered a Maduro Brown Ale from Tampa, Florida and explained to Ginger that Maduro is a dark cigar wrapper, and when I smoked cigars my preferred flavor of cigar. Ginger orders club soda and lemon.  Kirsten asked if we would like something to start us off and I told her we wanted the Smoked Chicken Wings.  We enjoyed them last time we were here and the only real bright spot of the experience so definitely wanted to have them again.  Kirsten promised to put the order in as soon as she retrieved our drinks.  She returned seconds later with Ginger's soda and lemon and left to get my beer from the bar... she returned and passed by our table with two beers in hand; deposited one on the table to her right and then spun to put the other in front of me.  The beer is dark but not a stout and has the rich notes of chocolate without bitterness and has a clean pleasant finish. Kirsten checked to see if we had any questions about the menu and asked if we were ready to order?  I chose the Fish and Chips again as I had that the last time (hoping for improvement) and Ginger selected the Ahi Tuna Tacos both dishes have City Works Olive Oil Parslied French Fries and my dish as coleslaw as well.  Kirsten proclaims these as excellent choices and leaves to put in our order.  Fifteen seconds later our smoked chicken wings arrive.  They are hot and just off the grill.  They are just as I remember, smoky and crispy with exactly the right amount of smoke and they leave me with a desire to try duplicating these at home.  Kirsten is working many tables... it must have much to do with staff shortages but she ignores no one and even anticipates needs when she sees them.  She brings packages of wipes to the table for our fingers as she sees us polishing off our wings.., brings another appetizer plate to the table to me when it is pointed out that the first one didn't get totally clean in the dishwasher.  She brings Ginger another club soda without asking simply because she saw an empty glass.

Our dinner arrives via a runner and we are happy with what we see.  Ginger digs into her tacos right away and Kirsten appears to ask how everything is going.  Notices my beer is about empty and asks if I would like another... Yes... and off she goes as I tastes my fish.  Two things I like about fish and chips... hot and not left under the lights of the pass too long and a crispy tasty batter that adheres to the fish... My fish had it just right on both accounts.  The beer is perfect accompaniment to the fish and chips... and just in time Kirsten arrives with my second beer and again inquires about our food and our satisfaction.  Ginger tells her about our last experience and she is glad we are enjoying this night with her and she leaves to take care of her other guests.  Kirsten is a gem... she could be training staff along with a hefty bump in salary.  We continue to enjoy our meal.  Ginger raves about the tacos and I about my fish... I liked it so much I decided to forgo my normal drenching of my fish and chips in malt vinegar.  We agree upon comparison that the night is different as can be from the last time.  We know that we will be back.  The food was consistent in preparation, presentation and taste.  The service was exemplary!  The atmosphere and environment conducive to an enjoyable overall experience.  In my mind service, food and atmosphere are all components of the overall dining experience.  City Works report card:  Service A+, Food A+, Environment A+.

If you are looking for delicious elevated comfort food, extraordinary beer selection, great service and ambience of a gathering spot filled with friends the City Works Eatery and Pour House is exactly what you are looking for.  Ginger and I will definitely add them to our rotation and place to bring friends for a good time and good food. 

https://www.cityworksrestaurant.com/ 

Region

  Well another week raced by and Friday night Ginger and I, along with our friends Trey and Barb, went to a three year old restaurant.  I had noticed the sign a couple of weeks back while driving down HWY14 between Barrington and Fox River Grove, Illinois.  I looked it up on line and was immediately intrigued by an interesting and eclectic menu.  I like to try new places and I tend to look for non chain restaurants and this certainly met the criteria.  After a day of golf for me and Trey and Mahjong for Ginger and Barb we drove the 15 minutes to Region Kitchen and Bar located at 718 W. NW Highway in Barrington, IL. 

We walked past the outdoor seating, which was empty except for the covered patio area… probably because it was a cool evening with the threat of rain. All the servers, hosts and bartenders were masked per COVID Illinois and Lake County guidelines.  We were seated immediately and offered cocktails and menus as well as specials for the evening.  I had a Johnny Walker Black on the rocks, Trey had a bourbon on the rocks (Buffalo Trace I think) and Barb had a martini with bleu cheese stuffed olive... Ginger had her, now typical, club soda and lemon.  We tossed around the idea of appetizers and each couple ordered an appetizer to share but I also asked how many pieces of bacon came with an order of "Clothesline" bacon and it was a perfect four.  I ordered that as well. Ginger and I split bellwether ricotta described as rustic crostini, peach chutney, arugula, prosciutto, smoked-local "heaven's honey" and fried almonds.  Barb and Trey split a BLT iceberg wedge with bleu cheese and garlic croutons while we all shared the "Clothesline" Bacon which is a candied thick cut smoked bacon.  The bacon is exactly as described served on a line suspended between to wooded skewers and attached to the line with clothes pins.  The crostini is served as expected and with the desired crunch and the peach chutney coupled with the smoked "heavens honey" is absolutely delicious and Ginger and I praise the taste and agree this dish is perfectly comprised...noting that we wouldn't change a thing.  The candied bacon unfortunately is a disappointment as I have had similar dishes in the past and the bacon is normally cooked through and crisp.  This bacon was limp and not the mouth feel I expected. Barb and Trey enjoy their salad and also liked the bacon but agreed that it was too limp. We placed our orders for main dishes.  I was having a difficult time making up my mind...all of the offerings looked so good.  Barb ordered praline encrusted walleye with pork belly Brussel sprouts, honey crisp apple and whipped cauliflower.  Trey ordered jumbo shrimp and scallops with white cheddar grits. Ginger ordered the Hawaiian Ahi poke bowl with avocado, cucumber, edamame and wakame (seaweed) and I ordered the beef short rib with root beer BBQ glaze and boursin whipped potatoes with tempura onions and port wine bordelaise. 

Our server immediately placed the order.  Time seems to not pass at all as usually happens when people enjoy a night out with friends as we continued our  conversation.  Dinner arrives very quickly it seems and presentation is outstanding. Trey has a bowl with grits on the bottom and shrimp and scallops arranged just so. Barb has a plate with a sizeable walleye filet with just the right amount of crispy crunch of the pralines while Ginger gets a bowl with mounds of shiny morsels of fresh tuna decorated with avocado on black rice.  My bowl has a 12 ounce beef short rib perched on a small pillow of bousin whipped potato and tempura onion strings tucked beside it.  The short rib is fall apart tender... a poke of my fork and I am able to shred it perfectly and it simply melts in my mouth. it is as good a short as I have ever had.  The root beer BBQ glaze is a perfect foil to the whipped potato and a perfect bite is all the elements on a single forkful. I am blown away with the flavors.  Ginger is equally happy and impressed with her poke.  Trey likes what he is experiencing as well and Barb offers everyone a bite to confirm her dish is good too.  I eat every single morsel and actually consider using my finger to wipe the inside of the bowl to get every bit of the sauce.  Trey's bowl is empty, Ginger's bowl is empty and Barb is the only one who decides that half of her fish must go home with her and makes room for dessert.

Ginger and I split an order of the warm cinnamon sugar doughnuts with vanilla bean ice cream and hot espresso pored over the ice cream.  I frankly forgot what Barb and Trey ordered but they split a dessert as well. The doughnuts were warm and served with the cold ice cream they made a great pair.... Frankly a great conclusion to a fantastic meal. 

From start to finish my expectations were met or exceeded. The chef is a master of the menu.  He has put together flavors, textures and just downright delicious meals from imaginative appetizers, salads, sides to creative mains that pull you in and make the dining experience one you will remember.  I would never have found this restaurant had it not been a passing glance at their sign right near the entrance of the complex that the building resides.  I'm glad I saw it, I'm glad I looked it up and I'm glad we made reservations with our friends.  Truly a top shelf restaurant with great food, great service and ambience.  This can be a special occasion destination restaurant or a weekly staple for foodies.  I hope this place stays around for a long, long time.

Fat Rosie's

It has been sometime since I posted on my blog... Life happens and we had to take a break.  My wife and I hadn't been going out to dinner much until lately we realized that we had started going out regularly for about six months now.  It has been a long 10 years or more since I have written on this blog but I am committed to starting again. Can't wait to share our dining adventures my wife and I, along with our friends, experience in the future. I will endeavor to write a new review every Saturday.

First up.... Fat Rosie's in Schaumburg, Illinois located at 870 N. Meacham. I need to say right from the top... AWESOME!  This is a small chain but not a small restaurant.  They are part of Francesca's Restaurant Group (FRG) of Mia Francesca fame celebrating nearly 30 years at their Chicago location on Clark Street. There are other restaurants in the group and I want to try them all given our wonderful food at Fat Rosie's.

The atmosphere is raucous, loud so that you can barely hear the "Can't Touch This" MC Hammer tune playing over the conversation.  Normally I don't like loud restaurants... but it fits the overall vibe.  It is a tequila bar after all and we were frankly prepared for it when we saw the crush of people queueing up outside to get a table inside or on the COVID tent alongside the main building... There is also a patio normally open during the appropriate seasons. Despite the combined buzz and hum created by patron conversation, laughter, music and servers doing their very best to take care of their customers, the clink of glassware and normal restaurant activity we were still able to carry on our own conversation and add out voices to the others.

Jacob was our server and he was great...attentive, informative, pleasant and quickly filled our drink orders, (Pacifco draft for me and soda for her), as we looked over choices on what, at first glance, appears to be a scaled down menu but in reality is a well crafted selection that doesn't limit choice and appeals to most diners looking for a great Mexican restaurant experience.. It's all there, tacos, enchiladas, burritos, fajitas and fish to include octopus. There are also grilled sides like Chiles Toreados (grilled Jalapeño).

Of course tortilla chips and salsa was placed on the table as expected but what was a surprise was how crispy warm and delicious the chips were... not oily or affected by the fry as sometimes happens with a less careful preparation... just the right amount of color, snap and salt...flavor was perfectly complemented by some of the best salsa we have ever had. Not fiery hot or overpowering but pleasantly spicy without the uncomfortable burn. We normally pace ourselves so as not to fill up on chips before the main course but it took a ton of restraint to not eat all of them before dinner arrived.

Ginger ordered the Enchiladas Rojas with chicken and I ordered Tampiquena which is a grilled skirt steak with salsa de Molcajete and grilled queso fresco. Both dishes had the obligatory rice and refried beans accompaniment. Both dishes were served hot and fresh... clearly these chefs know what they are up to and they know how to deliver flavor. My plate had one of the largest pieces of skirt steak I have ever had in any restaurant. The dish also was served with warm corn tortillas in the typical warming vessel. They were equal to the dish in flavor and added a texture making a great addition. Also on the plate was homemade guacamole that was as good as any I have had. The salsa on the steak was equivalent in flavor and a perfect spice as the salsa we had to begin the meal and enhanced the superior flavor of the skirt steak. Eat it as you would any good steak or choose a tortilla to wrap the grilled onions, guacamole, peppers and steak as you would eat any fajita wrap. Over the top and ranks right up there as some of the best Mexican food I have had. I have never seen Ginger clean her plate as clean as she did this night... she clearly enjoyed it and voiced her approval while sampling my plate as well. She had nothing to take home except the salsa she asked if it was possible to sell us.. and they did along with some chips thrown in.

I learned a little about the restaurant from the assistant general manager Michael Garcia... their history and their challenges during the height of the pandemic.  They are still here and thriving because first and foremost, the food is fantastic, it is fresh homemade on premises and their customer service hasn't suffered as some restaurants have experienced when they have tried to bring back reluctant staff. You owe it to yourself to Try Fat Rosie's and I highly recommend it for anyone looking for a casual night out with friends, great food and great service.

https://www.fatrosies.com/location/schaumburg