Date Night at JTK

Posted on April 1, 2008

Don and I are both bartenders at a very upscale restaurant in the Lincoln Haymarket, JTK. Monday nights the restaurant runs an excellent special known as the “Date Night”, which consists of:

• An appetizer for two
• Soup or salad
• Two entrees
• A dessert for two
• A bottle of wine

All selected from a limited, but excellent, menu. Being as we both had the evening off, Don and I decided to take advantage of this offering. In a totally hetero way of course. And I brought the camera.

We started the evening off with a nice glass of amber Laphroaig 10yr, of which I keep a private supply behind the bar:

So delicious and smoky. Naturally this led to a discussion of scotches, a common subject for us.

Next up, our lovely waitress Amber brought out the appetizer. We decided on the caprese:

Slices of tomato and mozzarella cheese, drizzled with balsamic vinaigrette. Sooo good, and so very simple.

Amber then brought out our wine. We selected the Stump Jump, a blend of shiraz and grenache:

An excellent basic wine from d’Arenberg in Australia, it’s not as strong as most shirazes (Shiraces? Shirazii? I’ve had this discussion before…), and is maybe a little fruitier and more balanced? I dunno, I’m usually talking out of my ass when it comes to wine, and I was already half lit up from the scotch anyways.

I should probably put a jump in here, because I’ve got a bunch more photos to go.
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Howard’s Pantry

Posted on January 25, 2008

Went out to eat at Howard’s Pantry the other night, one of my favorite eateries in town. The Pantry is an excellent source for good home cooked food at an excellent price. Located on 48th street between Normal and Van Dorn, it is a local institution that has been around for basically forever.

Stepping into The Pantry is really like going into grandma’s living room. The decor clearly hasn’t been updated since the late ’60s. And that’s a part of the charm.

The dining room.
It’s a restaurant that’s relatively unknown among those under the age of 70, but because it’s been around for so long it is beloved by the elderly. It is not uncommon to hear a comment about those damn dimmycrats or the colored or whatever.

Your typical Pantry patron.
The menu is your good old home cooked fare, a few different burgers and sandwiches, an amazing tuna melt, a fish sandwich, and their daily specials. Be sure to come in for the smorgas board buffet as well.

So many deals!

Their weekend specials.
I opted for the roast beef and potatoes on a slice of bread, along with a trip to the salad bar and a Green River soda. It was awesomely delicious, and they use these ancient metal plates for the salad bar that are probably made of lead or something. The food there is never disappointing though.

Mmmm. Roast beef, potatoes, gravy, and bread.

Green River soda. It tastes like green.

Be sure to give them a visit. The food is great, my dining companion and I both walked away full for less than twenty bucks. Good times at the Howard’s Pantry.

2 in 1!

Posted on January 17, 2008

Yes that’s right two posts in one! Went to a concert at Duffy’s Tavern last night to see the famous Loup River Band & Street Choir, along with friends Patrick Bradley and The Sleepover. There was dangerously bad snow out, so turnout was low, but Beerorkid was there, along with pints of very tasty 2 Below ESB for $2, so it definitely was a good time. The opener was Patrick “Motherfuckin’” Bradley doing a one-man set, complete with a singalong. That was followed up by a newer band, The Sleepover, which produced a great set. Finally, Loup River took the stage, and was fully awesome. It was guitarist/vocalist Jeff’s birthday, so happy birthday was sung, and cake was ate. How many bands give you birthday cake? Kickin’ rad. Pictures are at the Flickr.

Whilst at the show, I noticed a poster advertising “Feckin’ Irish Whiskey”. With a name like that, I was too curious to not try it. The bartenders were surprised that somebody was willing to try it. They had to hunt for the bottle, and it was brand new and unopened. Nobody knew what to charge for it, so we got it for $3 a shot (thanks Esteban!) So here’s another tasting review, for Feckin’ Irish Whiskey.

Nose: Very sweet, a bit of vanilla, almost no whiskey scent. A very mellow nose.
Flavor: Still very sweet. It’s a spiced whiskey, so it tasted more like rum than whiskey. The closest I can compare it to would be Captain Morgan, but with a bit of whiskey floated on top. It’s not a very complex flavor if I’m honest, and as I said, not very whiskey like. There’s very little barrel taste, and some vanilla flavor to it.
Finish: The finish was smooth and uncomplex, with almost no burn to speak of. As Steve said, it tasted better than it smelled. A couple of ice cubes dropped in served to mellow it a little.

It wasn’t a bad whiskey, but it wasn’t a very great one either, at least for an unwhiskey-like whiskey. If I were feeling more generous, I might be pushed to give it a 3, but as it is I wasn’t so much impressed as not horrified, so I’ll give it 2.5 out of 5.

Crabby Bill’s Mini-Review

Posted on January 3, 2008

Disclosure: Among Crabby Bill’s employed staff, one waitress, one bartender, and something like four or five cooks are friends who used to work at the country club with me. I’ll try not to let that color my review.

Crabby Bill’s opened up this autumn in the Lincoln Haymarket, at 8th and Q. As the name implies it’s mostly a seafood menu, with a delightfully tacky decór with a seaside shack theme. My only complaint about the atmosphere was the awful reggae music, but with a set theme for your restaurant satellite radio you are limited in your selection. And they are unaffiliated with the chain of Crabby Bills restaurants in the south.

Being as I work just around the corner from this place, and I know a bunch of people there, I thought I’d stop in after getting out of work early (sorry Tyler). Steve already reviewed the place and said it was nummy, so that’s good enough for me. Oddly enough, they remembered him too, because he was taking pictures.

It was a pretty slow night there (and all over the Haymarket, really) so I just decided to have a seat at the bar. I ordered me a greyhound, as we were having a discussion about them at work earlier that evening, and I could use the vitamin C.

Looked over the menu, saw some good options but ultimately went with the grouper ($17.95). I probably should have taken notes, but I’ll do with what I can with my vodka- and cold medicine-addled brain. The fish was massive, filling up the big plate shaped like a fish. It was definitely more than I was expecting. It came with a side of sauteed carrots and some “spuds”. The grouper was doused in a citrus-y buttery sauce that if I recall right, had white wine in it as well. It was damn tasty, and almost more than I could eat. The “spuds” as they call them, were big chunks of potato in a creamy-cheesy-oniony-bacony au gratin affair that, apparently got some bad reviews but I thought they were quite good. I’d eat ‘em again. And the carrots, so gooood, made exactly like my grandma used to make them. Like for real, she prepared them exactly the same as these were. I have to say I was impressed with my fish, though I was told by the chef that next time, I have to try the tuna. So I will be going back, after I hit up a couple of the other Haymarket restaurants for sure.

Tasting Notes: Bruichladdich 10

Posted on November 29, 2007

Yep, time for another round of tasting notes. We’ll go with the Bruichladdich 10 year, thank you very much. Bruichladdich is a mighty tasty whisky from the isle of Islay, and the only independently operated one of two independently operated distilleries on the island (thanks Armin!) The distillery has been around since 1881 and ran until 1994; it then shut down until it was purchased in 2000 and renovated. Most interestingly, they came under the scrutiny of American intelligence, as their stills can be used to make chemical WMDs, apparently. Their website has a number of webcams from around the distillery, as well as videos of the whisky being made. Interesting stuff, but on to the whisky itself.

Its nose is definitely the lightest of the Islay bunch, not very smoky but still very rich. Touches of sweetness and slightly oaky. Tastewise it has just a hint of peat, with a lot of malty flavor. It has a very pleasant finish, and is surprisingly soft for a young Islay. I’m not gonna lie, out of all the scotches I’ve tried at JTK so far, this one is my favorite. Gonna have to ask for a bottle for Christmas, for sure. Mmmm.

Image courtesy of the Bruichladdich website

A Lot of Booze

Posted on November 22, 2007

Click for big

This is what happens when I realize how full my liquor cabinet is. From left to right: Absente (Sarah’s faux-absinthe), Johnny Walker Gold Label, Navan vanille cognac, Maker’s Mark, Cragganmore 12 year, Kahlua, Phillips-Union vanilla whiskey, Bacardi Select, Campari bitters, Danzka Vodka, Hangar One orange vodka, Svedka vodka, Vermouth, Blavod black vodka, Pernod Pastis, Bombay Sapphire (Sarah’s again), Sazerac Rye whiskey, and Pama pomegranate liqueur.

I need to work on some mixology, see what I can create (though I think I need to expand the collection a little more too. Perhaps track down some 350/500 mL bottles for that). Really though, I need to drink more so I can work this collection down some. Anybody want to help?

I’m not concerned though, you’re not really an alcoholic until you are making your own simple syrup. (Which reminds me, I need to make some.)

Tasting Notes: Cragganmore 12 and Isle of Jura

Posted on November 16, 2007

I thought I’d try something fun. I have a little notebook I carry with me when I go a drinkin’, so that I can make notes of the different things I try and remember what I like. I call it my scotch diary, though really it applies to any tipple. Anyway, now you can expect from time to time, a post, a review if you will, of what I’ve been drinking.

To start off with, the other night I cracked open a bottle of Cragganmore 12 year, a gift that was given me by an old friend. A Speyside single malt, the Cragganmore distillery has been running since 1869. This whisky is light gold in color, and has a sweet, mellow bouquet with a hint of sherry. Then I drank some. It has a very full, almost floral taste, with a bit of char. It is very smooth, and somewhat complex, with a smokier, less herbal finish.

3.5 out of 5

Next up in the ole diary, I had the opportunity to try Isle of Jura whisky. We have a number of scotches behind the bar, and I spend many slow nights smelling them and salivating. Me and the other bartenders have decided to do a tour of the many whiskies, so I thought I’d start with Jura. Isle of Jura is the only whisky made on Jura, and classified as an Island whisky, a subset of the Highland family. I tried the 10 year, which is honey amber in color, with a sweet, almost honey-like nose. Tastewise, Isle of Jury is very spicy, almost forceful. At first, it doesn’t have the heavy peat flavor associated with whiskies from neighboring Islay, though that “mouth full of smoke” flavor soon appears, with a lasting aftertaste.

3 out of 5

7 Things You Didn’t Know About the McRib

Posted on November 10, 2007

Ah, every year McDonalds unleashes the McRib upon the country, and it is our duty to eat one as remembrance of how disappointing it is. And thus, I present to you a list of facts about the beloved ribwich.

1. The original boneless rib sandwich was invented in Sweden in 1547 when King Gustav Vasa’s castle was besieged by rebels from the town of Småland. All that was left to feed his troops were loaves of bread, twelve boars, and a smoked sauce made from honey called rydbojölk. King Gustav I ordered the sidemeats peeled from the boars and placed directly from the boar onto the sandwich, raw and drizzled with the rydbojölk. Onions, pickles, and cooking were added in later generations.
2. The modern McRib was developed in a laboratory at the University of Nebraska in Lincoln. Scientists were working towards creating a stronger caulking compound when a careless lab technician spilled some of his McNugget BBQ sauce onto the drying compound. The slotted shape of the sandwich was originally due to planks of wood laid across the compound to see how well it would bond to the wood. Soy paste and a small percentage of sawdust from the wood were added to give the sandwich/caulk a more palatable mouthfeel.
3. The world record for the most McRibs eaten goes to the late Olaf Gustafson, a Swedish immigrant who, upon emigrating to the United States in 1982, was so excited to discover his favorite food from his homeland was featured on the menu at a New York McDonalds, he swore to eat one every day. He consumed 796 McRibs before his death in early 1985 of advanced heart disease.
4. The worled record for most McRibs eaten in a single sitting belongs to Japanese salaryman Takahashi Matsuzaka, who in 1998 consumed 23 of the sandwiches in a thirty minute span of time. Immediately upon completing this astonishing feat, doctors pumped two pints of BBQ sauce from his stomach.
5. Pop musician Joe Jackson’s song “Steppin’ Out” was inspired by a girlfriend who took him on a date to McDonald’s. They were “steppin’ out” for a McRib. The lyric “But nothing hides the colour of the lights that shine” refers to the red and yellow arched sign about the fast food restaurant.
6. A very rare, but incredibly popular, phenomenon is when McDonald’s corporate release calendars align in such a manner that the McRib sandwich and the Shamrock Shake are available in the same time period. Called the “Black ‘n’ Irish” by some, many locations offer this combination as a special combo meal. The sweet sauce of the McRib and the minty flavor of the Shamrock Shake are perfect compliments to each other. This phenomenon occurs approximately thrice every decade.
7. Former Prime Minister of Estonia Mart Laar was so fond of the sandwich that he requested a McRib plate, complete with french fries and a McNugget appetizer, as the official meal for his inauguration dinner in 1992. Twenty-two McDonald’s cooks were flown in from Germany to prepare 150 McRibs, 900 McNuggets, and 125 pounds of french fries, for various heads of state, visiting dignitaries, and national celebrities. It is unknown whether they had apple pies for dessert.

I hope you enjoyed these facts about the history of a popular sandwich, and remember, every time you eat a McRib, you’re eating caulk.

Mmmmm Sammiches at Roost

Posted on August 21, 2007

Foxspit and Beerorkid over at Beeorkid.com decided to have a luncheon at Roost Sandwiches yesterday, and invited the rest of the gang along. Being as it’s been a while since I’ve eaten lunch downtown, and being as I love sandwiches, I went. Though I had to stop at a car wash to get some quarters first for parking, ‘cuz I forgot to bring some.

I got a Presto Pesto chicken sandwich. Chicken, pesto parmesan sauce, lettuce, and roma tomatoes on an 8″ baguette. It was very yummy. I also got some baked pita chips that basically sucked. But the sammich was awesome, if not a little on the small side. Sandwich, chips and an Arnold Palmer all for six bucks. Not a bad lunch I’d say, combined with the good company I keep.

This was also my first time editing photos with the new iPhoto ‘08, versus with Aperture like I normally do. iPhoto’s photo editing capabilities are almost as capable as Aperture’s (though Aperture’s awesome spot removal tool is absent), except for the saturation adjustment, which adds a weird plastic-ness in addition to adjusting color. All in all though it’s handy enough for me to stick with iPhoto ‘08 for management and editing. As usual, check the Flickr stream for a few more pictures, as well as the storm pictures from last night.

Space McDonald’s!

Posted on August 4, 2007

I was at work the other night, and we were discussing space (I think, otherwise the idea just came out of nowhere, can’t have that) when an idea struck me. I told the fellas, “I bet you, ten dollars right now, the first business in space will be a space McDonald’s.” “Like on the moon?” John asks. “No,” I says, “I’m thinking the International Space Station.” It makes perfect sense. What better to remind the brave astronaut of home than an all beef patty, tomato, lettuce, and onion all on a sesame seed bun? Mmmm.

The next thought that occurred to me though was that they would have to change the name of a few menu items, such as the Quarter Pounder with cheese. Weight is a function of gravity, and being as the ISS is a zero-g environment, the Quarter Pounder would in fact not weigh a quarter of a pound. Although the idea of a Double No-Pounder does sound cool to me. And think of the marketability! You can eat all the burgers you want and not gain weight. Also, thanks to special relativity, you can eat burgers in space and actually get younger! Brilliant!

Andrew and John decided that Starbucks would soon follow (and I guess it makes sense, given the name), but I’m secretly hoping that the next to go will be Carl’s Jr., because a Space Monster Thickburger would be completely awesome.

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