tag:blogger.com,1999:blog-40374746596644680302024-03-13T02:46:20.091-05:00Invisible DinerAndy and Peggy live in Minneapolis, MN and enjoy all things food. From eating out, cooking at home, mixology, to reviewing restaurants, creating recipes, and furthering their knowledge of the culinary arts. They believe food should be fun and bring enjoyment and happiness to those who partake.Unknownnoreply@blogger.comBlogger30125tag:blogger.com,1999:blog-4037474659664468030.post-53423790834071627852011-08-31T19:44:00.001-05:002011-08-31T19:46:03.882-05:00Kale Chips!<span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;" id="internal-source-marker_0.035833196071055284"></span>
<br /><div style="text-align: center;"><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><img src="https://lh5.googleusercontent.com/5VGp0PqTQLRu_qL2UFRqkd_SVe0FkhWzZEuzhox2KApjxW1pQGG3GZjQchPuykYTQBraJzr02osxu738wKDS-LM5-5YeyyKpGShni3OSokEyFiaq2aw" height="337px;" width="450px;" />
<br /></div><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Earlier in August I read a </span><a href="http://www.nutritiontwins.com/blog/168-kale"><span style="font-size:11pt;font-family:Arial;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">blog post</span></a><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> from </span><a href="http://www.nutritiontwins.com/index.php"><span style="font-size:11pt;font-family:Arial;color:#000099;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:underline;vertical-align:baseline;">The Nutrition Twins</span></a><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> about Kale and all its wonderful health benefits and great flavor. They included a recipe for kale chips from Rachel Harvest, a nutrition intern. </span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">------------------------------</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Kale Chips</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Serves 6</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Ingredients</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 bunch kale</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1 tablespoon olive oil</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">1/2 teaspoon seasoned salt</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Directions</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Preheat an oven to 350 degrees F.</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Line a non insulated cookie sheet with parchment paper.</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Wash and thoroughly dry kale with a salad spinner.</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Drizzle kale with olive oil and sprinkle with seasoning salt.</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Bake until the edges brown but are not burnt, 10 to 15 minutes.</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Nutritional Information</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"> </span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Amount Per Serving Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">------------------------------</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">I tried this recipe out last night and loved the results. Crispy and delicious kale chips that are healthy too! I did not use the parchment paper since the olive oil keeps it from sticking. Rather then using a salad spinner, I washed the kale while whole and shook it dry by hand. Then I tore it into bite sized pieces and it turned out great.</span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span>
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;">Have fun and enjoy!</span>
<br /><div style="text-align: center;"><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><img src="https://lh3.googleusercontent.com/OgWQamkg2gxBnSStoVxm20isdV9OtprGmIo-U0fXm-oju68fkfkjnDWpAMXG8tupuDOolFGqaHBey4zPXUv1DVD_0VI-wtuqIIgINEIGyVXfN9ryFOI" height="333px;" width="444px;" />
<br /><span style="font-size:11pt;font-family:Arial;color:#000000;background-color:transparent;font-weight:normal;font-style:normal;font-variant:normal;text-decoration:none;vertical-align:baseline;"></span><img src="https://lh3.googleusercontent.com/LqxvoUZg8Im-tLeA02nioX-UnspVWe1JWTDapaNbU6TE_2MUt3YJenmqCmxJzS-FaqoRi-wSGQhjMiBuP5DHKgxAxs7WHMuK5UoOiVaywSRPaNUMat0" height="335px;" width="447px;" /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-48175458992172564122011-08-22T14:05:00.002-05:002011-08-22T14:08:17.228-05:00Shrimp and Scallop Stew RecipeYesterday I promised I would post this recipe for Shrimp and Scallop Stew. Peggy found it at a great website <a href="http://www.lowfatlifestyle.com/">www.lowfatlifestyle.com</a>. I added a bit more ground red pepper, and some Tapatio Mexican hot sauce to give it some extra heat; then served it with artisan sourdough bread for dipping. Enjoy!
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<br /><p align="center"><span style="font-family:Arial, Helvetica, sans-serif;font-size:100%;"><span style="font-size:130%;">Shrimp and Scallop Stew<span style="font-size:78%;">
<br /> </span></span></span><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;"><i>Serve with crusty French bread.</i></span></p> <table cellpadding="3" cellspacing="0" width="468"> <tbody><tr> <td width="263"><b><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">Servings: 4</span></b></td> <td width="191">
<br /></td></tr></tbody></table><p><span class="arial"><span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span></span><span class="arial"> 10 ounces fresh or frozen medium shrimp in shells
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 10 ounces fresh or frozen scallops
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1 cup finely chopped onion
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 4 cloves garlic, minced
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1 tablespoon cooking oil
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1 teaspoon ground cumin
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1/2 teaspoon ground cinnamon
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1/4 teaspoon ground red pepper *
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1 cup vegetable broth
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1 cup finely chopped tomatoes
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1/4 teaspoon Kosher salt
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> 1/8 teaspoon ground saffron
<br /> <span style="font-family:Arial, Helvetica, sans-serif;font-size:85%;">•</span> Parsley for Garnish </span></p> <p class="arial">Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp and scallops; pat dry. </p> <p class="arial">In a large saucepan, cook onion and garlic in hot oil until tender. Stir in cumin, cinnamon and red pepper; cook and stir for 1 minute. Stir in broth, tomatoes, salt, and saffron. Bring to a boil; add shrimp and scallops. Return to boiling; reduce heat. Simmer, covered about 5 minutes. If desired. garnish with snipped parsley.</p> <p class="arial">COOK'S NOTE: If sensitive to heat, lower red pepper to 1/8 teaspoon.</p> <p><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:78%;">Per Serving: 240 Calories; 6g Fat (24.4% calories from fat); 1g Saturated Fat; 29g Protein; 16g Carbohydrate; 2g Dietary Fiber; 132mg Cholesterol; 750mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 1 Fat.</span></p> <p align="center"><span style="font-family:Verdana, Arial, Helvetica, sans-serif;font-size:78%;">Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2007</span></p>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-4661931712703362122011-08-21T15:19:00.002-05:002011-08-21T15:35:44.423-05:00Shrimp And Scallop Stew<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucmRAfCE5wGcnPtQBYy-CHgfTXMtmnxa8JYvwCmRAvjSUnpR8LkwnyCVtgpDAoemBEBjafEZbR7wGwLGhTqd_vXgHPFDIAOeC7_3Ea3VzhTvdkOWIu-6JNHILaQXWIv2vX1CCBNUB3PQC/s1600/IMAG0011-772997.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucmRAfCE5wGcnPtQBYy-CHgfTXMtmnxa8JYvwCmRAvjSUnpR8LkwnyCVtgpDAoemBEBjafEZbR7wGwLGhTqd_vXgHPFDIAOeC7_3Ea3VzhTvdkOWIu-6JNHILaQXWIv2vX1CCBNUB3PQC/s320/IMAG0011-772997.jpg" alt="" id="BLOGGER_PHOTO_ID_5643406530668958162" border="0" /></a></p><p>Wonderful dish that packs a lot of flavor. Think India meets New England. Recipe to follow soon.</p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-64026969597236565222011-08-20T16:30:00.001-05:002011-08-20T16:30:06.731-05:00Grilled Corn With Beef Tenderloin Medallions<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSNeSED894MyyznISYS_VYR1wmnMlWJgjoOh8haMlQ7-OviNLQCTmZZlYr2j1B504hYsw8whYfjIbSAWbklJuO8WZ3cfBOjUk25misXPPUrysLmQCjJriAm3Jahq1Qsu-5GiEpUyQFKcI/s1600/IMAG0012-706732.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeSNeSED894MyyznISYS_VYR1wmnMlWJgjoOh8haMlQ7-OviNLQCTmZZlYr2j1B504hYsw8whYfjIbSAWbklJuO8WZ3cfBOjUk25misXPPUrysLmQCjJriAm3Jahq1Qsu-5GiEpUyQFKcI/s320/IMAG0012-706732.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5643053625518153554" /></a></p> Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-78017322283879117682011-08-20T12:50:00.002-05:002011-08-20T12:57:11.033-05:00Halibut OlympiaHere is a recipe from another coworker of mine that she got while vacationing in Alaska. Enjoy!
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<br /><span style="font-weight: bold;">HALIBUT OLYMPIA</span>
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<br />1. White Sauce:
<br /> 2 cups mayonnaise
<br /> 6 oz. mustard
<br /> ½ cup of white wine
<br /> salt and pepper to taste
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<br />2. Onions
<br /> set oven temp to 350 degrees
<br /> mix sliced onions with mayonnaise & grated parmesan
<br /> bake in pan covered with foil
<br /> timer for 45 -60 minutes
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<br />3. Halibut
<br /> bake halibut with white wine, lemon juice, & butter
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<br />4. Preparations
<br /> layer bottom of dish with above onions
<br /> next layer is baked halibut
<br /> next layer is white sauce
<br /> topped with Japanese bread crumbs and grated parmesan
<br /> bake in oven till toasty and golden brown on top
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-64222172799820500942010-04-25T00:57:00.004-05:002011-08-20T12:57:56.366-05:00Plank Roasted Halibut With Lemon Chardonnay SauceThis is a great recipe that I received from a coworker. He enjoyed this while visiting his in-laws who have a place in Palm Springs, CA.
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<br /><span style="font-weight: bold;">PLANK ROASTED HALIBUT WITH LEMON CHARDONNAY SAUCE</span>
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<br />Fresh halibut 4 fillet pieces cut ¾ “ thick x 5-6” long x 3” wide
<br />1 cup chardonnay
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<br />Marinate halibut fillets in 1 cup chardonnay for ½ hour. Remove from chardonnay and season with salt and pepper.
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<br />Lay fillets on cedar plank side by side. ( soak cedar board in water 4 hours) Place the plank in a preheated oven at 375 degrees and roast for 23-28 minutes or until internal temperature of 120-130 degrees has been reached. Remove from oven and place on a plate. Pour sauce over the fillets and garnish with fresh lemon.
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<br />CHARDONNAY SAUCE
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<br />1 ½ cups chardonnay
<br />2 Tbls. minced shallots
<br />¼ cup cream
<br />¼ # ( 1 stick) salted butter
<br />1 tsp. Lemon zest
<br />1/8 tsp ground white pepper
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<br />Place the shallots and chardonnay into a sauce pot and bring to a boil. Reduce heat and simmer until wine has reduced to 1/8 cup, almost syrup-like and slightly golden in color.
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<br />Add cream and reduce again to 1/8 cup. Remove from heat and slowly incorporate the butter until the sauce is creamy. Strain the sauce to remove the shallot pieces. Add the lemon zest and pepper. Hold warm.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-60265162694087038322009-08-16T09:46:00.004-05:002009-08-16T15:04:04.195-05:00Cucumber Salad RecipeCucumber salad is so simple yet so wonderful. I have been eating it like crazy this summer. With abundant fresh cucumbers available at all the farmers markets they are easy to find and cheap.<br /><br />You can have it creamy or traditional; skin on or off. I have been leaving the skin on for extra fiber and nutrition plus it gives the dish more visual depth. I think the traditional style offers more of a chance to taste the freshness of the cucumbers.<br /><br />Here is a quick and easy recipe for you to try. It's so good I almost want to drink the liquid when done!<br /><br /><span style="font-weight: bold;">Andy's Cucumber Salad</span><br />---------------------------<br />4 large cucumbers or equivalent<br />1 medium onion<br />1 cup white vinegar<br />1/2 cup water<br />1/3 cup sugar<br />1 tsp dried dill weed<br />1 tsp salt<br />1/2 tsp fine ground pepper<br /><br />Thinly slice cucumbers and place in a large bowl.<br />(If cucumbers are fat you may want to cut in half length wise before slicing.)<br />Cut onion in half; then thinly slice and add to the bowl.<br />Stir in salt and pepper.<br />In a small saucepan add vinegar, water, sugar, and dill.<br />Bring to a boil stirring occasionally.<br />Remove from heat and add to the cucumber/onion mixture.<br />Stir, cover, then refrigerate.<br />Should be ready to eat in about 1-1/2 hours.<br /><br />My experience is this salad will get better the longer it marinates. I think it really comes together after about two days. The cucumbers start to soften a bit and the onions tend to mellow after they soak up the goodness of the marinade. ENJOY!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-86162883596955050642009-08-12T22:48:00.006-05:002011-08-31T21:30:13.150-05:00Los Gables Mexican Restaurant - Fountain, MN - ReviewLos Gables Mexican Restaurant
<br /><div>HWY 52 and HWY 80</div>Fountain, MN, 55935
<br />507-268-1020
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<br />Rating - 8 out of 10
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<br /><div id="q0qj" style="text-align: left;"><img src="http://docs.google.com/File?id=dc4vm5mg_49chxx5cq2_b" height="289" width="385" />
<br />
<br /></div>Peggy and I stopped at Los Gables Mexican Restaurant in Fountain, MN this past weekend. We were driving past on Highway 52 on our way back from our Niece's wedding in Iowa.
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<br />After parking the car the first thing I noticed was the nice setting. Behind the building next to the gravel parking lot is a lush yard with thick grass, large trees and picnic benches scattered around. Lined with woods on one side and a corn field on the other it was the perfect setting to walk my dog after our long trip. There are also horseshoe pits with horseshoes waiting for whomever wants to play.
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<br />Inside we were greeted with a smile and quickly seated. The employees were all very friendly and the decor was very cute and quaint with brightly colored tables and chairs, fun decorations, and many other niceties hanging from the walls or displayed on shelves.
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<br />The menu had a good amount of traditional Mexican dishes as well as some interesting combination platters. There was also a section that explained some Spanish phrases in English. We had fun practicing during our visit. We were interested to see a traditional "soda shoppe" type menu behind the front counter as well. It was reminiscent of places I used to visit during my childhood offering malts, soft serve ice cream, fries, onion rings, etc.
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<br />Chips and mild salsa were immediately brought to the table. The chips were warm and the salsa fresh but a bit bland for my taste. I asked for some hot sauce and was presented with two homemade choices; red or green. The red sauce was excellent with great roasted flavor and had a good bit of heat but the green was the bomb! Made with habanero peppers it packed some serious fire.
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<br />For our meal Peggy chose the Mexican sandwich. This large sandwich consisted of warm soft artisan bread with refried beans, tomatoes, lettuce, sour cream, cheese, and shredded lamb meat. Very nice consistency and flavor. I had two spicy chicken enchiladas with a spicy chicken soft shell taco. While the quantity and quality were good, the chicken was not spicy at all. This did not bother me because I had their great hot sauces to help with that. Our meals were accompanied with tasty refried beans and a very moist, tender and delicate Mexican rice.
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<br />All things considered we really enjoyed our visit and will be back again. If you are ever traveling through Southeastern MN or live in the area it would definitely be worth a visit. I even opted to buy a t-shirt with their logo albeit too small. More reason for me to continue my efforts at the gym and to cut back on the margaritas.
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<br /><a title="CLICK HERE" href="http://www.facebook.com/pages/Fountain-MN/Los-Gables-Mexican-Restaurant/42515211751" id="iz25">CLICK HERE</a> to check out Los Gables on Facebook or visit <a href="http://www.losgables.com/">www.losgables.com</a>.
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-38866020575798992832009-07-18T16:46:00.002-05:002009-07-18T16:47:39.368-05:00Kip's Authentic Irish Pub and Restaurant - St. Louis Park, MN - Review9970 Wayzata Boulevard<br />St. Louis Park, MN 55426<br />952-367-5070<br />Located near the <a href="http://www.kipspub.com/contact.asp">intersection of 394 & 169</a><br />Adjacent to the <a href="http://www.marriott.com/hotels/travel/mspsp-minneapolis-marriott-west/">Marriott Minneapolis Hotel</a><br /> <br />Rating - 8 out of 10<br /><br />As a lot of our friends know Peggy and I have been frequenting Kip’s Authentic Irish Pub & Restaurant in St. Louis Park, MN since it opened several years back. I must admit one of the main reasons we were excited about Kip's was it's close proximity to our home. The nice part is that Kip's delivers the goods with great food and drink selections, friendly staff, cozy decor, and large patio. Over the years Kip's has grown to include the $10 lunch menu (includes tax and tip), a romantic Valentine's dinner special, great St. Patrick's Day celebration, live music, beer of the month, and recently has upped the ante with a patio menu that adds new and exciting items.<br /><br />One of our favorite days to visit Kip's is Sunday. As one would expect the crowd is a bit smaller which lends itself to more individualized service but there are also deals to be had like a free pint of the beer of the month. Yes, that was not a typo...FREE BEER! Just sign up for the Friends of Kip's newsletter and each month you will receive an email coupon good for one free pint of the beer of the month. June was <a title="Goose Island Summertime" href="http://www.gooseisland.com/" id="vi1r">Goose Island Summertime</a> (loved it) and July is <a title="Newcastle Summer Ale" href="http://www.newcastlebrown.com/" id="wvoj">Newcastle Summer Ale</a> (loved it even more). Your beer could be served by Jessie, one of our personal favorite bartenders. Always a smile on her face and ready to make our experience a pleasant one.<br /><br />Our last visit was on the healthy side and included a cup of the Potato and Leek soup, Steamed Blue Mussels appetizer, "Spinach, Apple and Candied Pecan" salad, and Salad Nicoise. The Potato and Leek soup was full of hearty yet delicate goodness and was oh so creamy. We both could have done without the mussels which were on the smallish side, a bit dry, and did not have much liquid/sauce. The spinach salad hit the spot with a lovely house made vinaigrette and earthy blue cheese complimented by apples, craisins and candied pecans. The Salad Nicoise was off the charts with spectacular presentation and super fresh goodness. A perfect medium rare tuna fillet, delicately shaved red onions, chopped hard boiled eggs, haricot vert (green beans), and red potatoes. Missing were the imported olives and house made vinaigrette listed on the menu. None the less the Salad Nicoise was the stand out dish of the night.<br /><br />You can check out Kip's Authentic Irish Pub and Restaurant online at <a title="http://www.kipspub.com" href="http://www.kipspub.com/" id="x-xg">http://www.kipspub.com</a> or look for them on twitter at <a title="http://twitter.com/kipspub" href="http://twitter.com/kipspub" id="eps1">http://twitter.com/kipspub</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-42883837486089412692009-07-18T08:44:00.002-05:002009-07-18T08:46:52.044-05:00After a long hiatus...After a long hiatus (almost a year) I have decided to give Invisible Diner another shot. Last year after much contemplation I came to the conclusion that if I was not inspired enough to post quality content then why bother posting anything at all. It was not worth it to me to dilute content in an effort to just post something on the blog.<br /><br />Another reason for the lapse in updating Invisible Diner is the downturn in the economy. Peggy and I do not eat out as much as we used to and the restaurants we have been going to have not exactly been inspirational.<br /><br />With that being said we will be updating the look of Invisible Diner and reinventing the way we post content. After using Twitter for some time now the thought of 140 characters or less came to mind. Instead of a few larger posts perhaps we will have more frequent smaller ones. As always your comments or suggestions are welcome.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-23024398753907546382008-08-03T22:40:00.007-05:002008-12-08T18:33:56.100-06:00Lakewinds Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfr5FFfIFDoUsUDosGIUE_TLA2eN5ZSEMyM0ZCawQscg8GfchyETbPQL-rcpKiUfPaq-UtJSCOs2or0HrfHkoeTfxpqygoP5ijmz64VaoAGAl20alK08fBHvIIKiIbxp8gvGgBbJYx-Ng/s1600-h/invisible+diner+lakewinds+pasta+salad+minnetonka+anoka+chanhassen.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDfr5FFfIFDoUsUDosGIUE_TLA2eN5ZSEMyM0ZCawQscg8GfchyETbPQL-rcpKiUfPaq-UtJSCOs2or0HrfHkoeTfxpqygoP5ijmz64VaoAGAl20alK08fBHvIIKiIbxp8gvGgBbJYx-Ng/s400/invisible+diner+lakewinds+pasta+salad+minnetonka+anoka+chanhassen.jpg" alt="" id="BLOGGER_PHOTO_ID_5230514795852757682" border="0" /></a>Peggy and I have been a member of <a href="http://www.lakewinds.com/">Lakewinds Natural Foods</a> Co-Op for about six years and have shopped there many more than that. Lakewinds is a full service cooperative grocery store that specializes in organic, natural and locally produced products all with a high level of customer service. They have three locations serving the suburban Twin Cities area: Minnetonka, Anoka, and Chanhassen. We highly suggest you take some time out and visit the location nearest you.<br /><p class="Tagline">One of our favorite items featured at Lakewinds is their illustrious "Lakewinds Pasta". This alone makes any shopping trip worth it. If men are from Mars and women are from Venus then Lakewinds Pasta is from Jupiter because the flavor is that immense. Curly al dente Cellentani (corkscrew) pasta adorned with accolades of garlic, olive oil, sun dried tomatoes, kalamata olives sinfully intermingled with Romano and Parmesan cheeses, pumpkin seeds, and balsamic vinegar. My mouth is watering just thinking about it. For those daring enough to try this recipe at home I have included it right here on <a href="http://www.invisiblediner.com/">Invisible Diner</a>. Viva La Pasta! Enjoy.<br /></p><p class="Tagline">____________________<br /></p><p class="Tagline">By B. James<br />Serves 4</p><h3>Ingredients</h3><p>1 pound Cellentani (corkscrew) pasta<br />3/4 cup already rehydrated sun-dried tomatoes<br />1/2 cup pumpkin seeds roasted<br />1 cup olives kalamata, halved<br />1 bunch of scallions thinly sliced<br />2 cups Romano cheese shredded<br />2/3 cup Parmesan cheese shredded<br />1/4 cup basil slivered and firmly packed<br /><br />Dressing:<br />3/4 cup olive oil<br />2 tablespoons garlic minced<br />1/4 cup balsamic vinegar<br />1/4 cup lemon juice<br />1 1/4 teaspoons salt</p><h3>Instructions</h3><p>Cook pasta until al dente. Drain and cool. Soak sun-dried tomatoes in hot water for about 20 minutes to soften. Slice into thin strips. Slice olives in half, length-wise. Combine pasta, sun dried tomatoes, pumpkin seeds, olives, scallions, Romano and Parmesan cheeses and basil in a large bowl. Combine dressing ingredients in a blender; pure till combined. Add dresssing to salad and chill one hour before serving.</p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4037474659664468030.post-67388883649959942452008-08-02T23:14:00.006-05:002008-08-03T14:39:23.777-05:00Start CookingCheck out the <span style="font-style: italic;">Start Cooking</span> channel on YouTube. It is a very quick and information packed cooking show that gets right to the point and presents the recipes with a very unique twist. They use stop motion time lapse and sound effects to make a cute yet cool recipe demonstration. "Remember to always use charcoal; gas is for wimps!" lol<br /><div style="text-align: left;"><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/M7vyAjM7SEI&hl=en&fs=1"><param name="wmode" value="transparent"><param name="allowFullScreen" value="true"><embed src="http://www.youtube.com/v/M7vyAjM7SEI&hl=en&fs=1" type="application/x-shockwave-flash" allowfullscreen="true" wmode="transparent" width="425" height="344"></embed></object><br /></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4037474659664468030.post-83340316690309946402008-07-16T22:49:00.005-05:002008-07-29T10:01:03.575-05:00Whole Foods Market - Minneapolis, MN - Salad BarSpontaneity and inspiration are two words I wish were more a part of my life. I sometimes feel they are roadside casualty's left stranded somewhere near College Graduation Avenue and First Date Boulevard. One thing I know for sure is they will never resurface if I don't let them so lend me your ear; or eye since you are reading my blog.<br id="znla"><br id="znla0">Alright, enough of the hyperbole. The reason for this blog entry is I am fired up by the Whole Foods Market salad bar. Stop laughing. Really, a salad bar. Whole Foods Market is the worlds retail leader in natural and organic foods with more than 270 stores in North America and the United Kingdom. The store closest to me is located in Minneapolis at the corner of West Lake Street and Excelsior Boulevard near Lake Calhoun. <a title="Whole Foods Market - Minneapolis" target="_blank" href="http://www.wholefoodsmarket.com/stores/minneapolis/index.html" id="p6in">CLICK HERE</a> for details including address and store hours.<br id="tmwt"><br id="x8nr">The Minneapolis location of Whole Foods was recently renovated and resulted in a fun and friendly eye candy of a store on par with the Lunds and Byerly's of the world minus all the guilt and harmful chemicals. Not surprisingly the salad bar fits with the theme of natural and organic. As you walk through the store entrance the salad bar is located at the far left side (no pun intended). There are three islands that allow you to serve yourself on either side. One is hot foods such as lasagna, chicken, soups, as well as potatoes and vegetables. Another is cold prepared salads which often contain spicy tofu, noodle/pesto, various potato, couscous, to name a few. But my favorite is the delectable salad bar which I will describe next.<br id="b5hg"><br id="lz.b">Let us start with Lettuce shall we? Actually you can choose from romaine, mixed greens, spinach, etc. Tasty homemade croutons with lots of crunch and garlic. Speaking of garlic, try whole roasted cloves in all their anti social melt in your mouth glory. Huge beet wedges that sometimes require a knife and fork to eat. Popcorn sized blue cheese chunks that are creamy albeit pungent in flavor. You want beans? Try edamame, chickpea, kidney, etc. Cherry tomatoes that pop in your mouth when you bite them. They even have real bacon for you cruelty free meat lovers. (Is that an oxymoron?) Several salad dressings are provided (balsamic vinegar and olive oil is my favorite combo) along with liquid amino acids for our vegan friends. Of course there are many other fresh and amazing ingredients to choose from and the selection varies by what is in season. <br id="jvoj"><br id="jvoj0">We suggest you stop by Whole Foods if you are in the neighborhood. Actually you should make it a destination even if you are not nearby. There are lots of stores and restaurants within walking distance and the beaches and trails of Lake Calhoun are just across the street. Whole Foods is even a stop on the Three Rivers Park District bike trail. Check it out, you just might have a good time and a great salad to boot!<br id="pqhx"><br id="af1p"><br id="qcmo1">Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4037474659664468030.post-9669281346724137002008-07-09T23:37:00.003-05:002008-07-09T23:44:59.169-05:00Jack Yee's Restaurant - Hopkins, MN - Review<i id="qgvo">Jack Yee's Restaurant<br id="xfhm">1016 Mainstreet<br id="kl4b">Hopkins, MN 55343<br id="ro__0">952.935.8621</i><br id="uwgp"><br id="uwgp0">Rating - 6 out of 10<br id="bwnr"><br id="bwnr0">Located in a old fashioned storefront building on Main Street USA, or Hopkins, MN in this case is Jack Yee's Restaurant. A local institution that has stood the test of time. I was surfing eBay one day and saw a Jack Yee's place mat for sale that was from the 1960's. From what we understand, back in the day it was quite a place, however in recent years business has slowed a bit and wear and tear have taken their toll. Surprisingly enough, the quality of food and service don't seem to be effected.<br id="wo4e"><br id="wo4e0"><b id="j3v1">Ambiance/Decor</b><br id="g9-z">Jack Yee's is not the restaurant to visit if ambiance is what you are looking for. We have been there twice and both times it had a smell of what I would describe as musty with fryer grease overtones. The lighting is dingy and the decorations are dated. The tables and silverware were clean enough, however, we could not help but wonder considering the surroundings. The dining room is completely silent with the exception of television noise from the back room and a distant radio mysteriously playing classical music. <br id="ept:"><b id="b22x">-1 points</b><br id="ept:0"><br id="ept:1"><b id="b22x0">Service</b><br id="gpp3">We were promptly greeted which was no surprise since we were the only patrons during our entire visit. The server approached quickly and brought menus and waters. He checked back often to see if we were ready or if we had any questions. Our sever was very knowledgeable about the beer and wine selections and brought the items we ordered in a timely manner. He was very appreciative for our business and had a polite conversation with us at the end of our meal. A side note is we think the night of our visit it was a one man show. Our waiter also cooked the food and took our payment at the host stand. Kudos for a job well done.<br id="v-h4"><b id="v-h40">2 points</b><br id="uc9o"><br id="uc9o0"><b id="j3v11">Presentation</b><br id="j_ds">The food itself was beautiful but presentation was not a major factor. Simple plates and bowls with the various food items and no garnish or creative arranging.<br id="clmp"><b id="j3v12">1 point</b><br id="clmp0"><br id="clmp1"><b id="j3v13">Flavor</b><br id="clmp2">Wonderful is one word that comes to mind when thinking about our meal. The egg drop soup was bright yellow, piping hot, and had lots of egg suspended in the fantastic broth. Peggy had the Triple Crown Delight with shrimp, scallops, and chicken all with mixed vegetables and a spicy brown sauce. Andy had the House Shrimp which was packed full of butterflied shrimp and crunchy broccoli all in a light and flavorful sauce. It was supposed to be spicy, but was very mild and I did not care one bit because of how great it tasted. Fantastic flavor kept me from bringing any home. I tried really hard and could not stop eating until it was all gone. Complements to the chef/waiter/host.<br id="n.hn"><b id="j3v14">2 points</b><br id="n.hn0"><br id="n.hn1"><b id="j3v15">Value</b><br id="n.hn2">Soup, two entrees, two Chinese beers, one glass of Merlot and the bill came to just over $37. We had a coupon worth $5 off the price so it was an even better bargain. Peggy and I were very happy with the meal and even more happy when the check arrived.<br id="q4l:"><b id="b22x1">2 points</b><br id="oags"><br id="g6t1">In closing we would like to recommend you try Jack Yee's Restaurant if you are looking for great old fashioned Chinese food. Adventurous types might even find a little charm in the musty dining room reminiscent of what you might find down a dark alley in Chinatown. If you have a tendency to be a neat freak or are very particular about your surrounding decor; then please heed our words and DO NOT visit the dining room, order take out or delivery instead. <br id="kedx"><br id="kedx0"><div id="eocx" style="text-align: center;"><a title="MAP" href="http://maps.google.com/maps?hl=en&ie=UTF8&q=1016+Mainstreet+Hopkins,+MN+55343&fb=1&geocode=11192504339625554027,44.924226,-93.413033&cd=1&ll=44.925159,-93.413036&spn=0.007505,0.018454&z=16" id="n10_">MAP</a><br id="sxtp"><br id="ys.n"><div id="j:l6" style="padding: 1em 0pt; text-align: center;"><img id="u97:" style="width: 344px; height: 629px;" src="http://docs.google.com/File?id=dc4vm5mg_21fh7h45c2_b"></div><br id="sxtp0"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-45537883672267832922008-07-06T18:09:00.002-05:002008-07-06T18:31:11.377-05:00White Stag Inn - Rhinelander / Sugar Camp, WI - Review<i id="qgvo">White Stag Inn<br id="xfhm">7141 State Highway 17 N<br id="ro__">Rhinelander, WI 54501<br id="ro__0">715.272.1057</i><br id="uwgp"><br id="uwgp0">Rating - 3 out of 10<br id="wo4e"><br id="wo4e0">If you ever travel to Northeastern Wisconsin and are looking for a great steakhouse one place that comes to mind is the White Stag Inn located in Sugar Camp, just north of Rhinelander on Hwy 17. My parents have been there several times and thought it would be right up our culinary alley. Peggy and I had heard of this place for years and alas the time came for us to try the famed "north woods" icon. <br id="fsdn"><br id="fsdn0"><div id="g:v4" style="padding: 1em 0pt; text-align: center;"><img id="cg7f" style="width: 231px; height: 177px;" src="http://docs.google.com/File?id=dc4vm5mg_17g22m8whj_b"></div><br id="lozy"><br id="lozy0"><b id="j3v1">Ambiance/Decor</b><br id="g9-z">If you are looking for "Up North" charm then this is the place to visit. Located in a beautiful setting of forest and fresh air the rustic exterior features a chimney billowing the aroma of grilled goodness. As you enter there is a large bar just past the host stand and several dining rooms branching off. The mood is created with subdued amber lighting and dark wood tones. Old pictures and trinkets adorn the walls and bring to mind being in a cabin at "the lake". To complete the cabin feel, there is an open fire grill located in one of the dining rooms so patrons can watch food being prepared by the chef.<br id="ept:"><b id="b22x">2 points</b><br id="ept:0"><br id="ept:1"><b id="b22x0">Service</b><br id="gpp3">We all have choices of what to eat and where to eat it. Should we stay at home or go out? If the choice is going out then one thing that should hold true is great service. Why would you want to visit a place that has the opposite? With that being said, our dinner party had some of the worst service I have seen in a while. And believe me when I say this because Peggy and I eat out a lot. Our main server was average at best. Fairly friendly when present, but not present very often. And not very apologetic about the long waits between visits. In fact we waited roughly 15-20 minutes for our beverages to be delivered and then when they finally arrived late and with melted ice we had the extra special treat of them being delivered by a cross between Rosanne Barr and Rosie O'Donnell with peroxide blond hair to boot. She could dish out the insults quicker than the drinks. To this day when I think back to the nasty "stink eye" she laid on us I still get shivers down my spine. Word to the owners, do not employ people who are rude and crude, nobody wants to pay for getting insulted and being made unhappy and uncomfortable. Most people can get that for free at the Department of Motor Vehicles. <br id="yzk6"><b id="j3v10">-2 points</b> (Keep in mind that if the service was not as bad as it was this restaurant would have been rated above average.)<br id="uc9o"><br id="uc9o0"><b id="j3v11">Presentation</b><br id="j_ds">Nothing special here. A slab of meat or fish on a plate, nothing else. Salad is basically a head of iceberg lettuce cut into quarters and dropped in a bowl. Rolls are served in a napkin lined bowl. No frills presentation at this joint.<br id="clmp"><b id="j3v12">1 point</b><br id="clmp0"><br id="clmp1"><b id="j3v13">Flavor</b><br id="clmp2">Peggy had the Swordfish ($20) a large steak grilled to order. She thought it was juicy and had a good grilled flavor. Mom tried the Haddok ($18) and thought it was some of the best fish she has had in a long time. Grilled white fish tender and flaky. Dad had the 10 oz. Beef Tenderloin Fillet ($27) which he said was excellent. A perfect medium rare bursting with juice. I had the 12 oz. Rib Eye ($22). While it was a perfect medium rare, at least two of the oz. were fat and gristle which I have come to expect when ordering the rib eye cut of beef. The steak was flavorful and filled with char grilled juicy goodness.<br id="x:f3"><br id="x:f30">Accompanying the meal was a wedge iceberg lettuce salad that was just that, nothing special. Three homemade dressings (Creamy Russian, Garlic Caesar, and oil & vinegar with minced onions, garlic, and peppers) are served lazy Suzanne style. I asked the server what was the best and she suggested a scoop of each. I enjoyed each of them equally and like the idea of mixing. The only potato choice is baked with a cottage cheese and chive mixture in place of sour cream. Peggy and I loved the cottage cheese mixture since we serve almost the same at home. A bowl of warm rolls was enjoyed by all.<br id="n.hn"><b id="j3v14">2 points</b><br id="n.hn0"><br id="n.hn1"><b id="j3v15">Value</b><br id="n.hn2">Considering the what you see is what you get style of menu offerings we felt the White Stag Inn was a bit pricey. A 10 oz. beef tenderloin for just under $30 just does not cut it even when you throw in the 1/4 wedge of iceberg lettuce, a hot roll, and a baked potato. I have seen many of the same offered at similar restaurants in the area for as much as $10 less. $22 for a rib eye is not a lot but when you take into account the gristly nature of the meat $15 would be a little more appropriate. <br id="q4l:"><b id="b22x1">0 points</b><br id="oags"><br id="oags0">I do realize that there are a lot of big time fans out there that have been frequenting the White Stag Inn for many years/decades. I understand that there is a big reputation at hand and I should not offend an institution that has stood the test of time. However in this day and age where the dollar is being stretched and competition is at a all time high, a restaruant cannot afford to fall off its game. Sure another day brings another dollar but this diner just might decide to spend their dollar at another place. Some day we may decide the give the White Stag Inn another chance, but as Tony Robbins says, "The road to some day leads to nowhere".<br id="kedx"><br id="kedx0"><div id="kedx1" style="text-align: center;"><a title="MAP" href="http://maps.google.com/maps?ie=UTF8&oe=utf-8&client=firefox-a&q=White+Stag+Inn+7141+State+Highway+17+N&near=Wisconsin+54501&fb=1&cid=18191773622241734557&li=lmd&ll=45.81552,-89.319878&spn=0.029552,0.073814&z=14&iwloc=A" id="n10_">MAP</a><br id="kedx2"></div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-4037474659664468030.post-50467148563088282062008-03-30T14:01:00.012-05:002008-12-08T18:33:56.254-06:00Tea House - Plymouth, MN - Review<span style="font-style: italic;">Tea House</span><br /><span style="font-style: italic;">88 Nathan Lane</span><br /><span style="font-style: italic;">Plymouth, MN 55441</span><br /><span style="font-style: italic;">763.544.3422</span><br /><div id="i3r0" style=""> </div> <p id="c4jc" style="margin-bottom: 0in;"> </p>Rating - 7 out of 10<br /><br />Two criteria one can look at in determining a successful restaurant are how long it has been in business and how crowded is it on a typically slow night. The Tea House has been under the current ownership for 10 years which is a long time in "restaurant years" (think dog years) so it has the first criterion covered. Second we chose to try it out on Easter Sunday evening, a time when most places are closed and if they are open they have no customers. Not the Tea House. The parking lot was full and their were many patrons dining inside and several people waiting for takeout. So there you have the review; it must be good since it has been around for a while and there are lots of people on Easter Sunday evening. Sorry folks, I just cannot get myself to be that brief so here we go...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYwl_zvc6pVA3TsPetVwW-z9KZ5O36LuyRWZc0jlkHo09hbmHxUNT8LdmIwObc5ObuHLHAJBTbZdCHOX_qCYNpObbPOncE9Qgu3MWN3caFzHY5vQu0hvxqkDsaTJNrM04RvhkyKarph3K/s1600-h/Tea+House+Plymouth+MN+review.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgYwl_zvc6pVA3TsPetVwW-z9KZ5O36LuyRWZc0jlkHo09hbmHxUNT8LdmIwObc5ObuHLHAJBTbZdCHOX_qCYNpObbPOncE9Qgu3MWN3caFzHY5vQu0hvxqkDsaTJNrM04RvhkyKarph3K/s400/Tea+House+Plymouth+MN+review.jpg" alt="" id="BLOGGER_PHOTO_ID_5183614153083292866" border="0" /></a>The restaurant is located in a strip mall just north west of the 394/169 interchange. Upon entering we were greeted quickly by a young man who proceeded to seat us in a window seat that overlooked the parking lot and the Willow Creek 12 Theater. The interior was neat and clean with red walls and Chinese light fixtures hanging from the ceiling. Our server approached with waters in hand and two menus to choose from. The "Regular Menu" consisted of a more domestic version of Chinese fare. The "Authentic Menu" was more what you would expect if traveling to mainland China.<br /><span style="text-decoration: underline;"><br /></span>Peggy and I decided to order off the "regular" menu. We started out with the House Specialty Soup For 2 ($6.95). A large bowl filled with soup and two smaller bowls for each person to eat out of. The soup had a chicken broth base that was slightly sweet and very salty. Pork, chicken, shrimp, pork won tons, carrots, water chestnuts, pea pods, and bok choy were other ingredients. The salty broth combined with the somewhat bland taste of the other ingredients made for an average yet satisfying bowl of soup. (just make sure you bring your high blood pressure meds if you have them)<br /><br />For entrees I had the Chung King Spicy Chicken ($11.95) which is described on the menu as having lightly fried chunks of chicken stir-fried with onion, green pepper, and dried chili pepper in a special Szechuan sauce. The chicken is described as being fried so I was surprised to find the meat tender with a grilled flavor and texture absent the batter found on most fried chicken. I was thinking fried as in "deep fried" not "stir fried"...my bad. The sauce was somewhat spicy, dark in color and oily with a smokey flavor. This dish had a very deep intense flavor that came together well combining the spice of red chilies, with roasted garlic, and smokey sauce, making a pleasurable meal.<br /><br />Peggy had the Sizzling Chicken ($9.95) described as slices of white chicken, water chestnuts, mushrooms, peas, carrots, broccoli, and napa in light sauce served sizzling hot at your table. The server brought a hot metal serving plate table side and poured the food mixture on it resulting in a sizzling sound with a large cloud of steam rising upward. The chicken was very tender and light which seemed to be the theme of this dish. The sauce was light yet flavorful and covered the chicken and vegetables like a warm cozy blanket of comforting goodness.<br /><br />For desert we shared a bowl of Green Tea Ice Cream ($2.95). Two nice sized scoops served on an oval dish. It was green in color, creamy in texture, with a pleasant green tea flavor that was the perfect ending to a good meal.<br /><br />Over ten years ago when Peggy and I were dating, we went to the Tea House and enjoyed it. Since then many things have changed including the ownership and menu. One thing that has not changed is that Peggy and I still enjoyed it very much. So the moral of the story is that all good things do not always come to an end...at least not in 10 years.<br /><br /><div style="text-align: center;"><a title="MAP" href="http://maps.google.com/maps?ie=UTF8&oe=utf-8&client=firefox-a&q=88+Nathan+Ln+N,+Minneapolis,+MN+55441,+USA&ll=44.980282,-93.407972&spn=0.00765,0.020084&z=16&iwloc=addr" id="byy0">MAP</a> - <a title="WEBSITE" href="http://www.ourteahouse.com/" id="ajqh">WEBSITE</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-36175544703619937202008-03-23T12:21:00.002-05:002008-03-23T12:30:05.499-05:00New Rating Scale<span style="font-size:100%;">After much discussion Peggy and I have decided to change the rating scale on Invisible Diner. In the past we used a 5 star rating scale 1 being worse and 5 being best. While it is simple and easy to understand, we felt it does not give a wide enough range to accurately represent the differences between restaurants. There are so many restaurant choices out there with so many varying degrees of style and offerings, we felt it did not do them justice to only offer up to 5 stars. <br /><br />What we have come up with is a bit more complicated, but it should offer a more representative rating based more on predetermined criteria rather then personal opinions and feelings. It is an effort to make the reviews less about emotion and more about objectivity. Of course only time will tell if this is the best way to go so please feel free to give feedback.<br /><br />The new scale is 1-10 with 1 being worse and 10 being best. Reviews will take into consideration 5 factors with each factor being worth two points. For extreme instances we reserve the right to go up to 2 points negative. The factors we will consider are as follows:<br /><br />-Atmosphere/Ambiance<br />-Service<br />-Taste/Quality<br />-Presentation<br />-Overall Value<br /><br />We will not change the scale on reviews posted prior to today; however reviews from this day forward will be based on the new scale. As always, thank you for visiting Invisible Diner.<br /></span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-78931427671813377292008-01-06T15:33:00.007-06:002009-07-19T18:52:16.684-05:00Steak & Ale - Bloomington, MN - Review<p style="margin-bottom: 0in; font-style: italic;"><span style="font-weight: bold;">OUT OF BUSINESS SUMMER 2008</span><br /></p><p style="margin-bottom: 0in; font-style: italic;">Steak & Ale<br />Minneapolis – Bloomington, MN<br />2801 Southtown Drive<br />Bloomington, MN 55431<br />952.884.0124</p> <p style="margin-bottom: 0in;">***</p> <p style="margin-bottom: 0in;">It was very cold and dark, the roads were icy, and there were not many people out that night. Maybe it's because it was the last Saturday of the year and people were still recuperating from their Christmas celebrations and preparing for New Years Eve. At any rate, it was a great night to go out if you like avoiding the crowds and getting more personalized service.</p> <p style="margin-bottom: 0in;">Steak and Ale has been a fixture in the Bloomington community for many years. I have a brother that lived in Minneapolis in the 70's and he remembers eating there back then. The company was actually founded in 1966 to “Provide an upscale dining experience at a casual price.” Let's see if they still live up to their 40 year old directive.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0tRCNf2_P9BAdjqNMGDeInVCnvRyg7vcFpc9nguFVw4heCFRJtVAHfot3SBFBWHVa1G-6XvfP8YLzOL76-FtX8HpkJBhQgiyxa-tcvwCMdBwLRGPbiucqZ6O1Dog9XKwvCx0gw0CnaWD/s1600-h/Steak+and+Ale+Bloomington+MN+%26+restaurant+review.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF0tRCNf2_P9BAdjqNMGDeInVCnvRyg7vcFpc9nguFVw4heCFRJtVAHfot3SBFBWHVa1G-6XvfP8YLzOL76-FtX8HpkJBhQgiyxa-tcvwCMdBwLRGPbiucqZ6O1Dog9XKwvCx0gw0CnaWD/s400/Steak+and+Ale+Bloomington+MN+%26+restaurant+review.jpg" alt="" id="BLOGGER_PHOTO_ID_5185188198467734802" border="0" /></a>Peggy and I walked in and were immediately greeted with a smile by the hostess who proceeded to seat us promptly. As we were escorted to the table, we admired the old English type setting of plaster and dark wood, old worldly chandeliers, dark carpet, fire places and candlelight. They have a main hall which leads way to several dining rooms, some large and some small, and a good sized bar and lounge as well. We were seated by a fireplace at a cozy table for two that featured two large high backed chairs <p style="margin-bottom: 0in;">Our server showed up quickly with a great attitude and took our drink orders. This night we kept it simple with a glass of house Merlot for Peggy and a vodka martini with olives for me. It's worth noting that the martini came with three olives, which is nice for sharing with your dinner partner.</p> <p style="margin-bottom: 0in;">When ordering appetizers we chose to go with the Pan-Seared Crab Cakes. Surprisingly our server told us that she thought they were the worst appetizer on the menu and that most people don't like them. We appreciated her honest opinion and went with the Bacon Wrapped Shrimp, which ended up being a great choice. It was served with six shrimp (three shrimp to a skewer) alongside a decadent herb hollandaise sauce. We both liked this appetizer.</p> <p style="margin-bottom: 0in;"><a name="entrees"></a>For our main course Peggy chose the Filet Medallions and I chose the Braised Pork Osso Bucco. Each entrée is served with warm bread and honey butter, choice of salad bar, Caesar salad or a bleu cheese wedge. We both went with the bleu cheese wedge since this is the only place we know of where this is available. A quarter wedge of iceberg lettuce is served on a plate with tomatoes and chunky bleu cheese dressing on top. Although it could have used more dressing, it was a fun and tasty alternative to a traditional salad.</p><p style="margin-bottom: 0in;">Peggy's Filet Medallions came two to the plate served with asparagus and garlic mashed potatoes. The filets were cooked to medium rare perfection (think “Melt in your mouth”) with a fabulous Merlot demi-glaze The garlic mashed potatoes were good and tasty but the asparagus was limp and woody. How they managed that one, I don't know. The tops were woody and tough and the bottoms were limp and lifeless. If I were the chef there is no way I would have ruined a great dish like that . Those asparagus should have never met the plate.</p> <p style="margin-bottom: 0in;">My Braised Pork Osso Bucco was very good. It was served falling off the bone on a bed of garlic mashed potatoes all drizzled in <span style="font-family:arial;">a portabella mushroom sauce</span>. The flavors of this succulent dish all melded together very well. I was very happy, although if Richard Simmons would have been served this he probably would have ran out of the room screaming.</p><p style="margin-bottom: 0in;">Looking back we liked many things about our visit, such as the great service, cozy atmosphere and some very delicious items. However, in this day and age there are just too many restaurant choices out there to allow mediocrity to distract from the experience. If you have a sub par appetizer like the crab cakes...simply make it better or take it off the menu. If you have limp veggies...don't serve them to your guests and offer them a better alternative. Once Steak and Ale gets the small details worked out, we will be happy to give them another try and maybe a better score.</p><p style="margin-bottom: 0in; text-align: center;"><a href="http://maps.google.com/maps?f=q&q=2801+Southtown+Drive,+Bloomington,+MN&hl=en&ie=UTF8&ll=44.861299,-93.316541&spn=0.007666,0.020084&z=16&iwloc=addr&om=1">MAP</a> - <a href="http://www.steakandale.com/index.html">WEBSITE</a></p>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4037474659664468030.post-46171794783604383822008-01-06T14:01:00.000-06:002008-01-06T16:26:03.673-06:00Have a Merry Merry and a Happy Happy...Belated of course<span style="font-family:arial;">Hello all. As is implied by the title of this post we hope all who celebrate the same holidays we do had a Very Merry Christmas and a Wonderful New Year! To all others, we wish you the best of whatever you choose to celebrate.<br /><br />We have taken a long hiatus from posting on Invisible Diner. As unintentional as it was, the reasons are many and range from vacations out west, the holidays, and personal health scares. Now that they are all behind us (hopefully) we look forward to a great 2008.<br /><br />Thank you very much for visiting and your continued support.<br /><br />Andy & Peggy</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-44492591326271666912007-11-04T20:32:00.002-06:002008-12-08T18:33:56.629-06:00Market Bar-B-Que - Wayzata, MN - Review<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9_SHo3Q6cH10XCzGVbOcB6XN4YQVgKIylpdfA_0HkRGNjcEsS-90VdwNZQQE1FUPd74vGbUvvFt29Tg1OEpMcISFBkr98HrLZNj3Y152Uzt_K661mFheirFTHDH8YxgGrD7wxno8kKNf/s1600-h/2065483-Courtesy_of_TC_Food_Finds-Minneapolis.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy9_SHo3Q6cH10XCzGVbOcB6XN4YQVgKIylpdfA_0HkRGNjcEsS-90VdwNZQQE1FUPd74vGbUvvFt29Tg1OEpMcISFBkr98HrLZNj3Y152Uzt_K661mFheirFTHDH8YxgGrD7wxno8kKNf/s400/2065483-Courtesy_of_TC_Food_Finds-Minneapolis.jpg" alt="" id="BLOGGER_PHOTO_ID_5129185400695934386" border="0" /></a><span style=";font-family:times new roman;font-size:130%;" ><br /></span> <p style="margin-bottom: 0in; line-height: 150%; font-style: italic;font-family:arial;" lang="en-US"><span style="font-size:100%;">Market Bar-B-Que<br />Minnetonka Location<br />15320 Wayzata Blvd<br />Wayzata, MN 55391<br />952.475.1770</span></p> <p style="margin-bottom: 0in; line-height: 150%;font-family:arial;" lang="en-US"><br /></p> <p style="margin-bottom: 0in; line-height: 150%;font-family:arial;" lang="en-US"><span style="font-size:100%;">***</span></p> <p style="margin-bottom: 0in; line-height: 150%;font-family:arial;" lang="en-US"><br /></p> <p style="margin-bottom: 0in; line-height: 150%;font-family:arial;" lang="en-US"><span style="font-size:100%;">When I think of Market Bar-B-Que one word keeps popping into my head, atmosphere. The American Heritage Dictionary defines atmosphere as “An aesthetic quality or effect, especially a distinctive and pleasing one, associated with a particular place” and it is for this reason that I usually choose to keep going back to Market Bar-B-Que. The food is usually ok, service ok, drinks ok, but the atmosphere is warm, cozy, and inviting, somewhat reminiscent of the old supper clubs I used to go to as a boy growing up in Southeastern Wisconsin. </span> </p> <p face="arial" style="margin-bottom: 0in; line-height: 150%;" lang="en-US"><br /></p> <p face="arial" style="margin-bottom: 0in; line-height: 150%;" lang="en-US"><span style="font-size:100%;">Peggy and I ventured out around 8pm on Saturday which is late by Minnesota standards. (in New York or L.A. they are still serving the senior specials at 8pm) Market Bar-B-Que is tucked in an obscure corner just off the frontage road on the north side of 394 and is surrounded by office complexes. The building has an interesting design in that it is half submerged underground. As you walk up the familiar glow of neon lights comes from the windows. They have one that looks like their pig mascot...very cute. The heavy wooden door in the entryway has an old metal knocker on it in the shape of a pigs head leading one to believe that pork is the dominant theme at this establishment.</span></p> <p face="arial" style="margin-bottom: 0in; line-height: 150%;" lang="en-US"><br /></p> <p face="arial" style="margin-bottom: 0in; line-height: 150%;" lang="en-US"><span style="font-size:100%;">As we ventured indoors, through the vestibule, we are immediately embraced by the atmosphere. Walking past the candy machines, free local magazines, and an old coin operated pig that the children can ride a smallish bar sits to our right. It never seems busy, but I can't help but think it used to be the “place to go” in days gone by. After all the Market Bar-B-Que has been a Twin Cites institution since 1946 when it took its name from the nearby Farmers Market in Minneapolis. Granted this suburban location didn't come into existence until years later, you can't help but take comfort in a restaurant chain that has been around for over 50 years.</span></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;" lang="en-US"><br /></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;" lang="en-US"><span style="font-size:100%;">We were greeted immediately by the hostess. She offered seating at a table or booth. We choose to sit at a booth which are set back in cozy little alcoves complete with checkered tablecloths, pig shaped coat hangers and vintage table top juke box. (the juke boxes were disconnected years ago, but they still add to the ambiance)</span></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;" lang="en-US"><br /></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;" lang="en-US"><span style="font-size:100%;">Seconds after being seated our server jetted over and brought us menus and asked if we wanted anything to drink. Peggy and I both ordered Skye vodka martinis on the rocks with olives.($7.95) A very short while later they arrived in a small tumbler filled to the rim. We both enjoyed them and were happy with how they were made, but we found the price to be too high for this caliber of restaurant.</span></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;" lang="en-US"><br /></p> <p style="margin-bottom: 0in; line-height: 150%;font-family:arial;"><span style="font-size:100%;"><span lang="en-US">The server then asked if we wanted an appetizer and we inquired about the Seasoned Chicken Wings.($8.95) She said they were fantastic so we proceeded to order. Not long after a plate of 5 whole chicken wings was brought to the table accompanied by a bowl of their homemade barbecue sauce. I honestly have to say, they were pure heaven. Smoked to perfection served crispy and piping hot with a great seasoning (think Lawry's) that didn't mask the smoked flavor of the meat. If you get a chance try these, we think you will be happy you did.</span></span></p> <p style="margin-bottom: 0in; line-height: 150%;font-family:arial;"><br /></p> <p face="arial" style="margin-bottom: 0in; line-height: 150%;"><span style="font-size:100%;"><span lang="en-US">When asked what we wanted for our </span></span>entrée I asked the server how the Broiled Walleye was and she wrinkled her nose and gave a not so enthusiastic moan. I don't know what got into me. Going to a barbecue restaurant and ordering fish. Thoughts of eating out as a child entered my mind. My Mom was notorious for ordering what wasn't the specialty of the restaurant. We would go to a seafood restaurant and she would order duck, we would go to a steak house and she would order fish. I remember how often she was disappointed by mediocre food. This should have taught me to never do the same, but for some reason I wanted fish. Happy for her honesty I immediately went to my second choice, a half rack of Baby Back Ribs.($16.95) Peggy opted for the Beef Brisket.($15.95)</p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;"><br /></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;">My ribs arrived served on a fiberglass serving tray, a small version of the ones you would see at a cafeteria line. It actually is a nice idea since ribs would easily fill up a plate and not leave enough room for the sides. Speaking of sides, I had the french fries which are the default potato choice unless you want to pay $1.50 more for a baked potato. Also served with my meal was creamy coleslaw and Texas toast. My ribs were served dry (no sauce) and they were precut about ¾ of the way through between each bone. Although they were not as tender as I like, they tasted very good. The rub of seasonings used along with the smoky flavor made up for the lack of tenderness. The coleslaw was creamy yet crunchy and had a slight garlic and horseradish overtone. The french fries were not very hot, but they were crispy and I enjoyed dipping them into the barbecue sauces. I don't know how, but some restaurants manage to ruin simple toast. This was not the case Saturday night. The toast was buttered yet crispy and made for a great accompaniment for the meal.</p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;"><br /></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;">Peggy's Beef Brisket arrived piled high on Texas toast with grilled onions and barbecue sauce slathered on top. The pink meat was lukewarm, but had a great smokehouse flavor and was very tender. Peggy opted for a baked potato instead of fries. The potato was baked perfect and seemed fresh. She also enjoyed the coleslaw as much as I did.</p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;"><br /></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;">We were so stuffed by the end of our meal we opted out of dessert. If we wanted we could have chose from a variety of sweets such as Key Lime Pie, Mud Ice Cream Pie, and Sweet Potato Pie to name a few.</p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;"><br /></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;">Service, as I mentioned earlier was extremely fast. The server was never far away and quick to fill our order. While I would giver her an A for efficiency, I would give her a C on personality. Very short abrupt answers to questions and not much feedback when we initiated conversation. I should also mention that we did need to ask for water with our meal and the glasses were never refilled even though they sat empty for quite some time. </p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;"><br /></p> <p style="margin-bottom: 0in; line-height: 150%; font-family: arial;">The food and drinks were better than usual this time and the service was prompt. Yes, we both agree the prices are too high for this type of restaurant. Paying $1.50 extra for a baked potato or $2.50 extra for a dinner salad instead of coleslaw seems a bit silly especially when entrée prices range from the low teens to the upper twenties. But overall we had a pleasant experience and we will no doubt go back for more. As we were getting ready to leave, Peggy and I looked around the dining room and smiled. It was decorated with white and orange mini lights and pumpkins with a backdrop of red porcelain tiled walls, alcoves separated by glass dividers, and the red hue of the neon lights. Warm, comfy, and cozy was the reason we came and we weren't disappointed by the atmosphere.</p><p style="margin-bottom: 0in; line-height: 150%; font-family: arial;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;font-family:arial;" align="center"><span style="font-size:100%;"><br /><a href="http://maps.google.com/maps?f=q&hl=en&geocode=&time=&date=&ttype=&q=market+bar+b+que+&sll=37.0625,-95.677068&sspn=35.082817,82.265625&ie=UTF8&ll=44.975849,-93.474855&spn=0.030601,0.080338&z=14&iwloc=B&om=1">MAP</a> - <a href="http://www.marketbbq.com/">WEBSITE</a></span> </p>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4037474659664468030.post-29649870897770955292007-10-31T21:37:00.001-05:002008-12-08T18:33:56.804-06:00Happy Halloween!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHQ9Xr7zfriLBLpWAMh9dFSUeDPWqs2CRayZINzxlor1hX6vSggtuPp_a_-XdgUPD9wt5eWyTD5QVlwKVM8fplRD-Hdt7Pk0PlLPtECcmZpOjEishv4hdICIV6qnGU7cJzZKuNmRPr1k2/s1600-h/IMG_2000invisiblediner.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKHQ9Xr7zfriLBLpWAMh9dFSUeDPWqs2CRayZINzxlor1hX6vSggtuPp_a_-XdgUPD9wt5eWyTD5QVlwKVM8fplRD-Hdt7Pk0PlLPtECcmZpOjEishv4hdICIV6qnGU7cJzZKuNmRPr1k2/s400/IMG_2000invisiblediner.jpg" alt="" id="BLOGGER_PHOTO_ID_5127695880267877762" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-66833239559867581832007-10-21T14:00:00.000-05:002007-10-22T07:18:36.854-05:00The Stormy Night Behind UsA few years back Peggy and I were heading “Up North” to my parent’s cabin in Three Lakes, WI. We were getting hungry and decided to stop in at an truck stop somewhere in Wisconsin which name will remain anonymous to protect the innocent. I am not a truck stop aficionado, but I would say this place was decent by truck stop standards. When thinking of comparable restaurants Denny's, Perkins, and IHOP come to mind. Unfortunately, as we found that night, looks can often be deceiving.<br /><br />As we entered the hostess seated us promptly. Looking around the dining room I would say it was a slow night with ¼ of the tables occupied at best. A short time later we were approached by our server, a young woman, 20ish in age, skinny yet with a pregnant belly, chewing and snapping gum as she asked “Can I get you something to drink”. Peggy ordered water, and I ordered a Coke. As she walked away Peggy and I smiled at each other as if we knew we were in for an interesting dining experience.<br /><br />Our server returned, prefaced by several snaps of her gum, and brought us our beverages. As she haphazardly set my Coke on the table the liquid was sloshing back and forth over the edge of the glass. “Sorry I slopped on your table, can I take your order?” she said while coughing and wiping her runny nose with her finger. After placing our order we watched our server walk away…and she was never heard from again…at least at our table.<br /><br />From that point on we waited…and waited…and then waited some more. We could see her, behind the counter in the back by the kitchen door talking to the cook and the dishwasher. Then a new group of people were seated in her section. She approached, gave them menus, took their drink orders and did not even look our way. At this point we were so amazed by the lack of service and incompetent treatment that we decided sit quietly and wait to see how bad it could get.<br /><br />The server came back to the other table gave them their drinks and took their dinner order. Again, not even looking at us which was a feat in itself since we were right next to the table she was serving. Meanwhile, another table came in and same story, drinks were brought, order taken, etc. She brought food to the table that came in five minuets after us and then to the table that came in ten minuets after us. At this point, most people would have demanded to see the manager, but not us. We were determined to see how bad it could get. But to what extent? How long would we stay? Until the end of her shift? Overnight? No, we decided not to be that extreme, but we would wait until the table that came in after us had finished and left. That is exactly what happened. They finished their meals paid and were on their way. All this time the ne’er-do-well we formerly referred to as our server never even made eye contact with us.<br /><br />After enduring the hell of being hungry and having no service at all we got up and went to the cashier to report our awful experience. When asked who our server was we told her the skinny brown haired pregnant girl. The cashier immediately rolled her eyes and said “Oh, that’s Stormy” giving us the impression that this has happened before. Unfortunately that did not seem to make a difference because the cashier did not even apologize for the service and proceeded to charge us for the coke that I had purchased 45 minutes earlier. I looked at Peggy in disbelief and suggested we pay thus putting the icing on the cake to the worst dining experience (or lack their of) ever!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-4037474659664468030.post-66866665590153768172007-10-20T12:41:00.001-05:002007-10-20T13:01:59.026-05:00Most ridiculous fortune ever!Last night Peggy and I ate Chinese take out and my fortune read: "Just believe it. Water and oil cannot be mixed." That has to be the most silly fortune I have ever read. Wait, it is not even a fortune, it's a statement. Come to think of it over the last decade I have noticed the slow demise of the fortune cookie. It seams that they are no longer fortune cookies but "statement cookies." (and lame statements at that)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4037474659664468030.post-26672768401598773482007-10-06T18:01:00.002-05:002008-12-08T18:33:56.961-06:00Lone Spur Grill and Bar - Minnetonka, MN - Review<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2Ki1Uf0RtlD8mQvBBGFD7l5J-xqj91jc3ysJxrcnUC7L24x7KmO5O2ypWL1F6PPvpX9Gm7EIDELvv2PQjacaLcMA9EhgSHdtspU3GZWKmIfkIxr6xMV4qGophyphenhyphenJEy87VGP7wofaVT2jJ/s1600-h/lone_spur_01.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX2Ki1Uf0RtlD8mQvBBGFD7l5J-xqj91jc3ysJxrcnUC7L24x7KmO5O2ypWL1F6PPvpX9Gm7EIDELvv2PQjacaLcMA9EhgSHdtspU3GZWKmIfkIxr6xMV4qGophyphenhyphenJEy87VGP7wofaVT2jJ/s400/lone_spur_01.jpg" alt="" id="BLOGGER_PHOTO_ID_5118364854783229010" border="0" /></a><br /><span style="font-style: italic;">Lone Spur Grill and Bar</span> <span style="font-style: italic;"><br />11032 Cedar Lake Road</span> <span style="font-style: italic;"><br />Minnetonka, MN 55305</span> <span style="font-style: italic;"><br />952.540.0181</span><br /><br />***<br /><br />“Tex-Mex Cooking Served with Southwestern Hospitality” are words that occupy the menu cover at the next restaurant we are going to review. Lets see if they live up to their self proclaimed slogan.<br /><br />Located in yet another suburban strip mall, the Lone Spur Grill and Bar is a popular spot in the Western metro. They draw a good crowd in both the Bar and Restaurant. The theme is what you might expect when you think Tex-Mex; painted murals on the walls, southwestern style pottery, ox skulls, tapestries, cactus, etc. Not a bad job of decorating for a strip mall.<br /><br />After being seated, we were greeted by our friendly server. We both decided to try a drink special called the “Perfect Margarita” ($7.95). This margarita is made with upscale tequila served table side in its own shaker. You receive a small salt rimmed martini glass adorned with a lime and a full sized metal shaker with ice and margarita inside. I would say there is enough to pour about 3-½ - 4 drinks (keep in mind the small size of the martini glass). After the first couple of sips, I must admit I had a hard time stopping. It was so smooth and sweet. It reminded me of the way I drank Kool-aid or Tang when I was a kid. I didn’t want to just sip, I wanted to slam the whole glass. So beware and bring a designated driver.<br /><br />The Lone Spur always seems to have good coupon deals consistently throughout the year. You will find these in the neighborhood circulars if you live in the area or you can find them online by <a href="http://www.twincitiesdiningguide.com/pages/lone_spur_grill_&_bar_coupons.asp">CLICKING HERE</a>. Since we were ordering two entrées and two drinks, we were able to take advantage of a free appetizer coupon (up to $7).<br /><br />For our appetizer we chose the Moppo Wings ($7.99) which are whole battered chicken wings with Moppo seasoning. To use internet lingo OMG, these wings are out of this world! Six whole wings served crispy and piping hot seasoned to perfection. The seasoning is so good, like regular seasoned salt, but with cinnamon and nutmeg overtones. I once had a friend from out of town visit and he thought they were so good he took two orders to go and brought then back to Menomonie, WI with him.<br /><br />When ordering our entrées I decided to go with the Bourbon Steak ($14.95) an 8 oz. top sirloin rolled in dry rub and topped with sautéed mushrooms and bourbon sauce served on a bed of crispy fried onions. The server took my order and later returned to let me know they had run out of that particular entrée. I asked if they had the Carne Asada ($10.95) an 8 oz. top sirloin marinated in chipotle sauce, pan fried with tomatoes and green onions, served on a sizzler with Mexican rice and refried beans. She had to check. The manager returned and informed me it was the 8 oz. sirloin that they were out of and that they would be willing to make either of those entrées substituting two 5 oz. sirloins instead. I declined and went with the Texas Size 12 oz. Smoked Beef Brisket ($15.95). The beef brisket is smoked for 14 hours, thinly sliced, and served fanned out on a plate with homemade barbecue sauce on top. I have to admit the brisket was cooked to perfection and I did not need a knife at all. It literally melted in my mouth and when paired with Lone Spurs amazing sweet/spicy barbecue sauce it sent culinary shivers down my spine. It is worth noting that all dinners include Texas toast, choice of coleslaw or cup of soup, and choice of seasoned steak fries, ranch house beans, cornbread or baked potato (after 4 PM). I had the coleslaw (creamy and crunchy and quite tasty) and the ranch house beans (smoky and spicy with barbecue flavor).<br /><br />Peggy had the Chicken Fajitas ($12.95) served on a hot sizzler with red and green peppers and onion, accompanied with a builder platter of salsa, sour cream, guacamole, cheese, lettuce, tomatoes, Mexican rice, refried beans, and hot tortillas. At risk of using an oxymoron Peggy describes them as extremely average. The meat and veggies were cooked through, but seemed a bit bland. Lets face it, fajitas are not a rare find anymore. Many restaurants serve them and there is a certain standard of quality that we have come to expect. Usually when fajitas are grilled they get that nice smoky taste and the meat and veggies are blackened by the grill. Well no smoky blackened goodness here. Since this is listed on the menu as their house specialty, we will give them the benefit of the doubt and say the chef was having a bad night. They must be better than this to be a specialty.<br /><br />As we finished our meal we discussed our dining experience and overall felt satisfied. The atmosphere was decent, service was prompt and friendly, drinks were fantastic, and most of the food was very good. We both recommend checking out the Lone Spur if your travels take you to the Western Twin Cities suburbs. Should you make a special trip from across town to try this place out? It depends…if you like good drinks and smoke house barbecue then yes, if you want good Mexican food we suggest you look into other alternatives.<br /><br /><div style="text-align: center;"><a href="http://maps.google.com/maps?q=Lone+Spur+Grill+and+Bar&ie=UTF8&oe=utf-8&client=firefox-a&ll=44.959788,-93.412843&spn=0.015305,0.040169&z=15&iwloc=A&om=1">MAP</a> - <a href="http://www.twincitiesdiningguide.com/pages/lone_spur_grill_&_bar.asp">WEBSITE</a><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4037474659664468030.post-28104804930878556502007-10-02T23:10:00.000-05:002007-10-02T23:17:17.858-05:00To water or not to water? That is the question...Is anyone old enough to remember the good old days of going to a restaurant and not having to ask for water with your meal? Think real hard…a server approaches your table for the first time, greets you, hands out menus, and finishes with “I’ll be right back with some waters.” Most restaurants even had the water glasses right on the tables ready to be filled without as much as a mention on your part. Call me nostalgic, but I miss my water.<br /><br />Today this is not the prevalent practice. In fact at most restaurants if you don’t ask for water, you will not be served a glass, period. This practice scares me about what the future has in store for us. Maybe no menus unless you ask. How about no silverware? Maybe you eat with your hands. Napkins? Why bother? The diner might use their shirtsleeve.<br /><br />I know there are several reasons why water is not a sure thing anymore:<br /><br />*People like their bottled water and would never be caught drinking that scary tap water.<br />*Restaurants can make money by selling bottled or sparkling water.<br />*Some people don’t drink water and restaurants don’t want to dirty the glasses and wash them if they don’t need to.<br />*It helps save the environment. (no wasted water, dish soap, energy for the dishwasher, etc.)<br /><br />OK, there are a lot of reasons why water is not served automatically. This still is not going to stop me from asking for it each time I go out to dine. Ahhhh, I can hear it pouring out of the pitcher right now…clink, clink, splash, splash… This post is making me thirsty…gotta go…Unknownnoreply@blogger.com1