Chestnut St., features an informal fashion show 12:30 p.m. Also for the ladies, Pronto Ristorante, 200 E. The $7.95 luncheon buffet features 12 items which may include carpaccio, nicoise salad, chilled cucumber soup, baby squash with salmon lox, steamed green-lip mussels, marinated goat cheese, or pizza with duck, peppers and gruyere. Any luncheon table with ladies wearing stunning hats will be treated to a complimentary bottle of wine Monday through Friday this summer at Arnie`s restaurant, 1030 N. And giving wrong directions to the driver doesn`t count. The promise applies to areas within a 10-minute drive of a U.S. Express Pizza in Palatine and Des Plaines. That`s the promise of a new pizza chain, U.S. If the pizza takes longer than 30 minutes to arrive at your northwest suburban home or office, it is free. A three-course, $14 menu is offered Sunday through Thursday, as well as the regular menu. The Basque region extends from southwest France into northeast Spain and is famous for Bayonne ham, seafood, fowl and pork. The cuisine of the Basque region is featured in August at Le Cochonnet, 3443 N. Drinks include typical Polynesian cocktails, beer and house wine by the glass. Service, which bustles efficiently during the busy dim sum hours, slows during dinner hour, with long waits for water refills and table clearing. Eggrolls are large but also greasy, filled with lots of bean sprouts but little evidence of shrimp or colorful vegetables. Cantonese fried shrimp are small and greasy. Moo shu pork is a good, standard dish but loses in presentation since the crepes are wrapped in the kitchen instead of tableside. Orange-flavored beef is too sweet, lacking a good punch of hot pepper. The shrimp and scallops are succulent, the flavors are mild and well balanced and the celery and taro root add good texture contrast. One of the better dinner items is the house special shrimp and scallops sauteed with celery and mushrooms and served in an edible basket made from fried taro root. After the carts are put aside, the place turns into an ordinary, mediocre Chinese restaurant, offering a much too ambitious seven-page menu ranging from chop suey to Szechwan specialties and T-bone steaks. They make a refreshing side helping.Īlthough Furama`s daily dim sum distinguishes the restaurant during the daytime, the same is not true for dinner. Fresh, thinly sliced cucumbers touched lightly with sweet rice vinegar may be on a cart though not on the order sheet. Spareribs and duck are highly flavored with garlic but are very boney with relatively little meat and a challenge to manage with chopsticks. Barbecued pork is plain tasting but boneless and thus very generous. With meat dishes, you have to make a decision. These are golf-ball size helpings of purple colored and mild tasting taro root (the same potato-like root that the Hawaiians use to make poi), mashed and soft on the inside, crispy on the outside. Put another mental check next to the fried taro root puff.
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