I drive by this little wood structure in the Chef's Emporium parking lot as I'm going to and from work--yet I never get out of work in time to try it! Good thing for vacation time this week, finally got to give it a shot.
Tom took a short drive down to get us lunch--he was hoping for brisket, I was hoping for pulled pork. Unfortunately for him, they hadn't had a chance to smoke any brisket, so he came home with pulled pork sandwiches for the both of us. I was so pleasantly surprised--the pork was tender, flavorful and not dried out! A generous helping of BBQ sauce from our fridge topped it off (they do not have their own BBQ sauce, instead using a national brand sauce for those who want it). This was truly a great lunch--hope to be trying more of their BBQ soon!
(Winter hours are Mon-Sat 11am-4pm.)
Thursday, December 30, 2010
12/19/10-Lao SzeChuan, Milford, CT
It has been far too long since I've last had authentic Szechuan and I was glad to finally return (and Tom has been dying to try this place too). Again, just as the last time I was here, 3/4 of the clientele was Asian--that's the sign of good things to come.
I couldn't resist but ordering the item that made me fall in love with this place--Szechuan dumplings in red chili oil--sweet in the beginning, growing hotter as you go, beyond amazing. I also had the spicy dan dan noodles with minced pork--I think this had more heat than the dumplings! Amazingly tangy and spicy, priced right, really happy with my selections. Tom went for the brisket of beef with green bean and noodles--it arrived bubbling hot over a heat source sitting in a slightly spicy red sauce. Funny--Tom thought that the waitress had asked if he wanted tenderloin, he said yes. Turns out, she was saying "tendon"--brisket of beef that came with the tendons. As surprised as he was, he actually really enjoyed his dish.
The menu is extensive, from americanized classics to the unusual, such as frogs legs, eel and tripe. You are truly in for an experience coming here, one you will want to take your friends to just so you can dine again. Anyone want to go with me?
I couldn't resist but ordering the item that made me fall in love with this place--Szechuan dumplings in red chili oil--sweet in the beginning, growing hotter as you go, beyond amazing. I also had the spicy dan dan noodles with minced pork--I think this had more heat than the dumplings! Amazingly tangy and spicy, priced right, really happy with my selections. Tom went for the brisket of beef with green bean and noodles--it arrived bubbling hot over a heat source sitting in a slightly spicy red sauce. Funny--Tom thought that the waitress had asked if he wanted tenderloin, he said yes. Turns out, she was saying "tendon"--brisket of beef that came with the tendons. As surprised as he was, he actually really enjoyed his dish.
The menu is extensive, from americanized classics to the unusual, such as frogs legs, eel and tripe. You are truly in for an experience coming here, one you will want to take your friends to just so you can dine again. Anyone want to go with me?
Sunday, December 12, 2010
12/12/10-Uno's Chicago Grill, Milford, CT
The last time I was at an Uno's was when they were in the Westfarms Mall.....remember how long ago that was? Easily 10 years ago.....Kirstin, didn't we go there when we first started working together? Tom has never been and after seeing enough Travel Channel specials on the best pizzas and knowing that we're not going to Chicago anytime soon to get the original stuff, this'll have to do.
Oh god. I just looked at the nutrition information AFTER dining there. Don't look.
Although they surprisingly have a very extensive menu, we came for one reason--deep dish pizza. We started with the Wings 3 Ways--asian, honey bbq and Wowza sauce--nice flavors on the boneless wings (a surprising hint of peanut with the asian wing sauce!) but they might have been a bit overdone (very tough on the outside and yes I know, probably pre-cooked). For our deep dish experience, we shared a pepperoni and sausage pie. It came out piping hot and cheesy goodness. The best part (and the only reason, in my opinion, why you should ever stray from New Haven style pizza) is the crust--it has a buttery, pastry like taste and texture to it. This is one pizza crust I guarantee you won't leave on the plate when you're done.
Overall, a nice lunch outing on a rainy day. Our waitress was attentive and pleasant and the manager even came over to see how everything was--a rarity these days. Don't worry, I'm not straying from my roots--Wooster St. will always have my heart.
www.unos.com
Oh god. I just looked at the nutrition information AFTER dining there. Don't look.
Although they surprisingly have a very extensive menu, we came for one reason--deep dish pizza. We started with the Wings 3 Ways--asian, honey bbq and Wowza sauce--nice flavors on the boneless wings (a surprising hint of peanut with the asian wing sauce!) but they might have been a bit overdone (very tough on the outside and yes I know, probably pre-cooked). For our deep dish experience, we shared a pepperoni and sausage pie. It came out piping hot and cheesy goodness. The best part (and the only reason, in my opinion, why you should ever stray from New Haven style pizza) is the crust--it has a buttery, pastry like taste and texture to it. This is one pizza crust I guarantee you won't leave on the plate when you're done.
Overall, a nice lunch outing on a rainy day. Our waitress was attentive and pleasant and the manager even came over to see how everything was--a rarity these days. Don't worry, I'm not straying from my roots--Wooster St. will always have my heart.
www.unos.com
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