BAR none

The other night, we decided to do something a little different for happy hour. As much as we love our usual haunts - Hanafin's, Dev's, Hot Rod's, our houses - sometimes you need to change things up a little. Since Dr. Scott had rounds in New Haven, Rob, Caitlin, Noe and I decided to meet him at BAR, a bewpub/restaurant/nightclub on Crown Street.

 Outside BAR

Scott and Caitlin had been trying to sell us on BAR for several months, but it never seemed to work out for everyone to get to New Haven (about 45-50 minutes from New London) at the time Scott was finishing up rounds. They were very persistent, however, telling us the microbrewed beers and pizzas - in particular the mashed potato pizza - were well worth the drive.

We hitched a ride to Hew Haven with Rob. After a rather adventurous stop at IKEA (it involved setting off an alarm and impulse-buying a wok), taking the "scenic route" past several very interesting barber shops ("E&J's Barber Shop & Sporting Goods"; "My Favorite Barber Shop - specialized in fadez"); and an extremely frustrating parking experience (downtown Ann Arbor parking - New Haven parking makes you look GOOD), we finally arrived at BAR.

 Excited to stop at IKEA

We were seated in the Bru Room, which had sort of an upscale pub-type feel. After perusing the microbrew selection, Scott ordered the "Damn  Good Stout" while Noe, Caitlin, and I all went with the "AmBAR Ale." (I was hoping to order the Blonde, but alas, they were out.) Both beers were decent, with the AmBAR having a malty but refreshing flavor and the stout tasting, well, like a stout (milk-shakey).

 AmBAR Ale and Damn Good Stout

The true standouts at BAR were the brick oven pizzas. BAR's menu starts with red (tomato sauce) or white (parmesan and garlic) pies; you build your toppings from that point. We decided to one of each. For our white, we chose the famous mashed potatoes, accompanied with onions and bacon; for the red we went veggie with mushrooms, green pepper, and black olives.

I was skeptical of mashed potato pizza. It sounded weird. But on BAR's brick oven-fired thin crust, accented with garlic and just the right amount of parmesan, it was delicious. The salty, crispy bacon and the slightly carmelized onions called to mind a baked potato - but BETTER. It had just the right potato-to-crust ratio - too much potato and it would have been heavy and goopy and bland. This had just enough to still taste the crisp crust through the mash.

 SO much more glorious than this picture makes it look

We had devoured half the mashed potato pizza before guiltily remembering our neglected red pie. I think we were all expecting to be disappointed by what seemed to be a very average veggie pizza. However, the same crust that held up so well to creamy mashed potato turned out to be the perfect vehicle for delivering veggies - crisp enough to provide some crunch, doughy enough to hold its shape without being chewy. The red sauce tasted very tomato-ey - not sugary like some sauces - and was spread thin enough (without being stingy) that it didn't overpower the salty olives, crisp green pepper, and mild, earthy mushrooms.

 Caitlin actually didn't want olives on her half - 

what's wrong with her?

Both pizzas were so good that the five of us managed to completely devour two larges before we realized how much we'd eaten. We were uncomfortably full on the drive home, but otherwise completely satisfied.

If you're in New Haven and you want to try some really fantastic brick oven pizza, I would highly suggest BAR. I can't speak for the nightclub atmosphere or anything else on the menu, but the beer is decent and the pizzas are amazing - what more do you really need?

Famous since 1972

My friend Liz once said to me, "Amy, are you sure you aren't a New Englander? You like antique stores, and pubs, and seafood shacks...are you sure you're from the Midwest?"

I could argue that a lot of people like antique stores - and my favorite one is Indiana - and I have not met a person yet who dislikes pubs. But if there is one thing that everyone on the planet SHOULD like, it is seafood shacks. 

Fred's Shanty

(photo courtesy of fredsshanty.com)

 Noe, Scott, and Colm at Fred's (which is also kid-friendly)

I've blogged about the gloriousness that is Captain Scott's Lobster Dock before. The problem with Captain Scott's is that it opens later in the year. Also, it is NOT down the street from our house. Therefore, we sometimes turn to Fred's Shanty. 

Fred's - famous since 1972 (according to the sign) - is within walking distance of the Wiseman/Erasga residence, making it a convenient option on warm, sunny days. It's a little more fast food-y than Captain Scott's. However, if what you are craving are friend clam strips and salty, skinny fries, Fred's is the place for you.

 Fried clams, fried fries, fried chicken strips

If seafood is not your bag, fear not: Fred's has an excellent long dog, served on the ubiquitous hot dog roll (see the Captain Scott's post for the difference between the hot dog roll and the hot dog bun).

 Noe with the long dog

Fred's location on Pequot Avenue (along the river, overlooking Pfizer) does not quite have the charm of Captain Scott's boatyard/downtown locale. However, the views are good and the service is actually faster and friendlier, even when packed (which it often is).

 Scott and calamari 

Me with my glorious clams

All in all, Fred's is a good value and a good experience - and a fairly dangerous place to have within walking distance. If you're over by Mitchell College or on your way to Ocean Beach and a fried clam craving hits, I would highly recommend it. It may not be gourmet, but it sure does hit the spot.

A little bit of the islands, nestled in Indianapolis

Even though I live with a native of the Philippines, I have not been exposed to a lot of Filipino cuisine. Noe and I have done a few experiments, most notable our ever-evolving Adobo recipe (which we think we're getting pretty good at). Other than adobo, we haven't really tried out any other recipes yet. So when Joan (Noe's sister) told us about a Filipino restaurant in Indiana that she swore "tastes like mama's cooking" we had to check it out.

Exterior of Eduardo's

Eduardo's doesn't look like much on the outside. It's in a pretty run-down section of town. It's actually pretty confusing, because the sign next to the door says "Charlie Bigg's Chicken" - you have to look at the door itself to see "Eduardo's" spelled out in barely visible red letters. Inside, it looks like a (remarkably clean) fast food chicken restaurant - which it is. Apparently, the owners do a lot of regular weekday business with the fried chicken and fish crowd. However, when they started putting their Filipino dishes on the menu, a new crowd started seeking them out.

The owners actually have a Filipino catering business and a cart that they take to fairs and events. Seeing how well the food went over at these events, they decided to add several Filipino dishes every day to their otherwise standard fried chicken menu. On weekends, they have a whole buffet spread of Filipino food, but we were there on a Tuesday afternoon, so we had about four dishes (rotating daily) to choose from.

The woman behind the counter (one of the owners) was kind enough to let us sample everything before we made our decisions. Although the pork adobo was excellent, Noe and I were both swayed by the beef caldereta.

Beef Caldereta

Beef caldereta is basically a tomato-based beef stew that includes vegetables such as onions and peppers and is served (like many Filipino dishes) over white rice. Eduardo's caldereta was extremely flavorful - I definitely could taste some garlic, and there was some spice I couldn't exactly pinpoint in the background. It was warm and filling and perfect for a cold winter's day (which is exactly what we were facing, weather-wise).

Noe's brother Jan ordered the adobo, which, with it's pickle-y vinegar tang and subtle soy sauce flavors, did not disappoint.

Pork Adobo

We all ordered pancit noodles, which I had never heard of prior to this trip. Pancit noodles are skinny rice noodles, fried with soy sauce and a bit of something else (citrus? I couldn't quite pinpoint it, but it added some depth to the soy) and served with some shredded meat (in this case, chicken) and thinly chopped vegetables.
These noodles were amazing. I could probably eat them for lunch every day.

Pancit Noodles

We rounded out our meals with some mini lumpia (egg rolls) - which the Eduardo's staff fried up specially for us so we could have them extra-fresh and extra hot.

Lumpia

I couldn't resist finishing off my meal with a dessert. I ordered flan. I have a love-hate relationship with flan. Sometimes it can be slimy - more like Jell-O than a custard. I am pleased to report that Eduardo's flan was of a non-offensive consistency. In fact, it was almost creamy when it hit the tongue.

Possibly the best flan I have ever had

I have to give one more mention to the cleanliness of the building and the friendliness of the staff. I have been in sit-down restaurants that haven't been as clean and where I haven't been treated nearly as nicely as we were at Eduardo's. Ask questions about the food if you're not sure about something - not only will you get an explanation, but you'll probably get to try before you buy.

Noe enjoying his meal at Eduardo's

 

Eduardo's may not look like much, but if you're in the Indianapolis area and are interested in Filipino food (or if you're just looking for a warm, filling meal or an interesting alternative to Chinese, Thai, or other rice/noodle-type cuisines) I would highly recommend it. The three Filipinos in our group all gave it two thumbs up. Don't let the fast food atmosphere fool you - this is quality comfort food, island-style.

Eduardo's 
2412B East Raymond Street, Indianapolis, IN 46203-4557
(317) 788-9615

Champagne wishes and oyster dreams

I've always liked shellfish. Even when I was younger and a fairly picky eater, I still ate shrimp (they were fried, but hey, it counts). Since moving to New England, I have become completely enamored with almost anything in a shell. You can get shellfish of amazing quality out here. Local lobsters and scallops pepper the menus at fine-dining restaurants and roadside shacks alike.

Yet as I devoured any shrimp, scallop, lobster, or clam put in my path, I neglected one shellfish completely for two whole years: the oyster.

I get why some people think eating oysters is a little weird, or even gross. If you have problems with texture, oysters may not be for you - at least, not in their raw form. Oysters are versatile enough to show up in a variety of cooked dishes, adding a little briny shellfish-sweetness to almost anything they touch.

I was lucky enough to attend (another) local dinner at the River Tavern in Chester last Tuesday night, this one focusing heavily on local oysters farmed in Noank, a small village near Mystic. Steve Plant from the Noank Oyster Co-op not only provided the oysters, but also provided lively commentary about oyster farming, sustainable aquaculture, and a slew of other topics.

As usual, I attended with my fabulous Foodie Friend Loree, who once again took pictures for this post.

You might think that a four-course dinner designed around oysters would be a one-note affair - but not with James Wayman (left, standing) in the kitchen. Using other locally farmed meats and produce, James crafted a meal that highlighted the subtle flavor characteristics of the oysters to their best advantages.

Cooked oysters were served in a warm salad of sorts comprised of onions, celery, and that glorious thick-cut bacon I've had in other River tavern dishes. The second course consisted of (very) lightly smoked oysters, still in the shell, lightly sauced with something lemony (I always wish I had a printed menu from these dinners) and served with a brown butter crouton. The little bit of smoke gave a little "oomph" to the oyster's natural saltiness. It didn't taste smoky - it just seemed like the natural flavors had more depth.

These appetizers of sorts were follwed up with two meat-centric blockbusters: smoked duck from Soeltl Farm, served with carrots and brussels sprouts with a mustard-y sauce; and James' version of Korean barbecued pork and cucumber kimchee. (Cucumber kimchee is a genuis idea. The cool, crisp cucumbers are the perfect foil for the heat.) Two gigantic fresh oysters were served in shells alongside the pork, providing a refreshing finish to the dish (well, they provided me with a refreshing finish - I am sure other people may have started with them).

Duck from Soeltl Farm

Pork, kimchee, oysters

The conclusion to this meal was a savory dessert: a poached pear served over a bed of creamy ricotta cheese and topped with a crunchy chocolate biscotti. The poached pear brought to mind mulled or spiced wine - perfect flavors for a cold night.

Poached pear with ricotta

I would have been happy to simply drink water alongside this meal. After all, what beverage can compete with oysters, smoked duck, barbecued pork, and kimchee?

As it turns out, there's only one: Champagne. I'm not talking about the $4.99 stuff you buy to serve to 27 people on New Year's Eve (yes, I buy it, too) - I'm talking about real Champagne, grower Champagne from smaller French vineyards that shows amazing character (not just bubbles) in a glass.

I'm only just beginning to explore Champagne, and this dinner was a delightful introduction. You can really pick up the flavors of the grapes used in these smaller-produced varities. A Chardonnay-based Champagne has a heady, almost yeasty smell and taste. A rose Champagne made with Pinot Nior grapes tasted heavily of strawberries - but was not the least bit sweet. In fact, it was bone-dry - a perfect example that "fruity" and "sweet" are not synonyms.

Going to this dinner was sort of a Christmas gift to myself - and if that weren't enough, I recevied an actual Christmas gift when Donna Lesczczynski of Soeltl Farm presented all of us that attended with golden goose egg ornaments. Mine is hanging on my tree, and every time I look at it, I will think of this wonderful night of great food and amazing company.

Best Mex

I have to admit, I was hesitant at first to go to Milagro. For one thing, Milagro is in Stonington, and I just didn't find myself out that way very often (although a trip to Water Street Cafe with Liz and her dad convinced me it was probably worth going to Stonington more often). But the main reason that I didn't want to take the trouble to visit Milagro is because I'm not a fan of Zavala, New London's Mexican restaurant, owned by the same family.

Zavala was the first restaurant I went to downtown. I wanted to like it. At the time, I was trying desperately to like New London in general. And I loved the atmosphere when we walked into the restaurant that night - but that was the last thing I loved. The food was bland and the service was poor. On return visits, the service got even worse - waiting upwards of 20 minutes during a slow mid-day meal to place a drink order - and the quality wildly inconsistent. Despite a delicious hibiscus margarita, I finally gave up on Zavala.

Yet I kept hearing great things about Milagro. Curiosity got the best of me when a new foodie friend, Amanda B., recommended it. So last weekend, Tracy, Amanda and I headed out for a Saturday night girls' dinner.

Milagro is much smaller than Zavala - only about ten tables and a small bar. It's also darker and a good portion of the soft lighting comes from Christmas-type lights. We took a table by the window and ordered house margaritas (on the rocks with salt).

Our waitress brought over a tray laden with three different shaped (but roughly the same size) glasses, all rimmed with salt. She set one in front of each of us and poured our drinks from individual shakers, which she left at the table. The margaritas were citrus-y and sharp - in other words, NOT made with sour mix. You could taste the bite of tequila, but it was not overpowering. (At the end of the night, Martin - the owner - showed us his homemade margarita mix, all made with fresh ingredients, and told us that you could use the crappiest tequila in the world and no one would know as long as you had developed a good recipe for mix. I was inclined to agree.)

We started with chips and guacamole. The chips were house-made - they were warm and crispy. They were salted for flavor but didn't taste salty. The guacamole had the consistency of sour cream (I was expecting chunkier) and tasted of ripe avocado, a little bit of lemon or lime juice, and a little kick, perhaps from some pepper or onion.

Entrees were harder to choose - everything on the menu sounded delicious. I eventually went with the tuna ceviche and fish tacos.

Ceviche, for those not familiar, is cut-up raw seafood tossed with citrus juices and herbs, vegetables, or spices. The raw seafood "cooks" in the acid from the citrus juices. The tuna ceviche at Milagro is among the best ceviche I've had. everything was cubed into small enough pieces to be scooped up with more of Milagro's warm, crispy chips, almost like a chunky salsa. The tuna flavors shone through the citrus. Some cilantro added a bright, fresh taste to the whole mix. Best of all, it came topped with a little squiggle of the creamy guacamole.

The fish tacos were excellent as well; however, the ceviche was such a standout that I barely remember the tacos. They were fresh and expertly cooked - not too dry and not drowning in condiments.

We were really too full for dessert, but the waitress tempted us with a margarita sorbet concoction that was on special that night. It was the perfect finish for the meal - the citrus flavors and icy sorbet (complete with a tequila glaze and some shortbread cookies) cleansed our palettes and left us feeling refreshed rather than laden down by a heavy finish.

The food and atmosphere at Milagro were both spectacular. I wish they could find a way to duplicate this experience at Zavala in New London. It could be that Zavala is too large for such an intimate dining experience. It could be that New Londoners aren't interested in Martin's authentic Mexican menu. I'm not going to ponder the why too much - for now, if I want quality Mexican, good service, and cozy atmosphere, I'll be driving to Stonington to dine at Milagro.

Blowing Smoke

I realize I'm a little late with this post, as it was promised several days ago. I can only blame computer fatigue (as in, I look at a computer so much every day at work that I couldn't stand to look at one at home).

Last week, I recounted our tradition of carving pumpkins and getting takeout from Chester's. Noe and I discovered Chester's shortly after moving here. Located past the "downtown" part of downtown, the tiny storefront that you could smell almost a block away called to Noe. Every time we drove past, he would say, "Maybe we should go to Chester's." One night, I finally gave in.

Chester's Barbecue in New London

(photo from chestersbbq.com) 

As I mentioned, the New London location is tiny. It has a few seats but the main business is takeout. (Chester's now also operates a sit-down location in Groton, but I have not been there - mostly because the New London location is convenient to our house, and also because I have heard that if you eat in at the Groton Chester's, you leave smelling like smoke.) According to the menu, Chester's philosophy is that "“Barbecue is not the sauce, It’s what the sauce goes on.” Therefore, Noe and I were expecting some high-quality smoked meats.


Noe and I looked over a menu and decided the best bet would be the Chester's Sampler - "A little bit of every meat we smoke, your choice of three sides, cornbread and two drinks." All this for $26.00.

We weren't sure how little a little bit was. Turns out it isn't "little" at all. Our sampler included brisket, pulled pork, red hots, baby back ribs, beef ribs - and possibly more (believe it or not, it seems to get bigger every time). For sides, we had a choice of baked beans, potato salad, coleslaw, corn nibblets, mac & cheese, green beans, collard greens, and cinnamon apples. This was all accompanied by Chester's cake-like cornbread and two cans of soda.

Piles of smoked meats

 

Sides, drinks, cornbread

I am by no means a barbecue expert. I really am not qualified to "review" Chester's. I do, however, believe myself qualified to tell people what I like about Chester's.

I know that when I eat Chester's I taste more meat than smoke - although the smokers give everything a rich and smoky flavor, the true flavor of the meat shines through. Sauces come on the side for the sampler, and while I use some of them, I'm not much of a sauce person - I enjoy the smoky meat more on its own. I like the texture of the brisket - it's not stringy. The pulled pork is shredded to a consistency that makes it good eaten with a fork or on a sandwich. Ribs have never been my favorite meat, but I enjoy Chester's, drizzled with a bit of sauce (although Noe and I agree that beef ribs in general are too much bone and not enough meat, no matter where they come from).

Bag o' pork ribs

I enjoy most of Chester's side dishes, although the two times we have asked for green beans they have been out. The mac & cheese can be a little on the bland side. The baked beans, however, are fantastic (I love the smoky-sweet flavor of good baked beans) and the coleslaw is not goopy (always a plus in my book). Noe loves the cornbread, which is moist and has a cake-like texture. I tend to prefer a little more crumbly cornbread, buts till enjoy Chester's.

A movable feast

Chester's also offers a good deal if you are trying to feed a group. On several occasions we have ordered the Big Family Special: 2 racks of ribs, 2 chickens, 2 lbs. of brisket, 2 lbs. of pork (Carolina or Memphis style), 2 pounds of red hots, 2 quarts of coleslaw, 2 quarts of baked beans, and 12 pieces of cornbread. The price tag for this feast? $120.00 - a bargain if you are feeding 12 or more people (we've served it to 14 and had leftovers for lunch the next day).

So...while I admit that my barbecue education is lacking, I do not hesitate to recommend Chester's to anyone who wants a hearty (read: meat-centric) meal for a good price. I've never been disappointed - they are a welcome part of the New London dining scene.

A River Runs Through It

On Friday night, Noe and I made plans with my favorite "foodie friend", Loree. Loree introduced me to what has become my favorite restaurant in Connecticut, the River Tavern. We've been on a mission to get Noe out there for awhile, but it hadn't worked so far. However, all the cards lined up on Friday night, and we met Loree in Chester (about half an hour from New London) at 5:45. 

 

The River Tavern door - all photos by Loree Borgoin

The River Tavern is a very small restaurant with a warm decor (a lot of yellow and red). When you reserve a table for dinner (and because it is so small, I would recommend doing so if you plan to go there on a weekend) they block that table off for two hours - they believe in enjoying your food at a relaxed pace rather than rushing through your dinner. The restaurant was opened in 2001 by Jonathan Rapp. The kitchen is currently presided over by co-executive chefs Chris Flahaven and James Wayman (Jim Morrison, formerly of Thames River Wine and Spirits, put me on to James). The kitchen's focus is "simple, delicious cooking" always using fresh ingredients (local ingredients whenever possible).

We decided to start our meal with cocktails. The River Tavern has a unique, wide-ranging wine list, and I knew I would want a glass with dinner. For an apertif, however, we selected drinks from the innovative cocktail menu (River Tavern cocktails are delicious - not only are they well-crafted but they are made with quality liquors and fresh-squeezed juices. I chose the Ginger Blossom, a delightful concoction of white rum, fresh ginger juice, and honey, shaken with ice and strained into a martini glass. The bite of the ginger was tempered slightly but not totally mellowed by the honey - spectacular.

We decided to order an appetizer while we sipped our cocktails. Loree pointed out a squid dish, sauteed with green chiles. That sounded fine to me and Noe. We weren't disappointed. Sauteed squid can be rubbery if overcooked, but this was nice and tender. The chiles gave the slightly sweet squid a hint of heat. This dish was a great alternative to the usual fried calamari you see on so many menus. 

It was a bit harder to decide on our entrees - all three of us were debating between two or three different dishes. Ultimately, Loree chose some Sicilian-inspired scallops, sauteed with squid and tomatoes and served over polenta. Noe gave in to his first impulse, the Tavern Burger -  a patty of local Four Mile River Farm beef served up with onions, bacon (thick-cut, delicious bacon), aged cheddar, and house-made ketchup. I went for pan-fried skate with warm lentils, bacon, and arugula.

Loree's scallops with polenta

The skate was amazing - lightly fried so the outside was browned, it flaked immediately when grazed with a fork. (For those who have never had skate, the texture and the flavor remind me of a firmer white fish.) The warm lentils gave it a little bit of heartiness. The whole thing was infused with flavor from the tick-cut chunks of bacon (this bacon was glorious) and topped with arugula, finishing off the dish with an interesting hint of bitterness.

I loved every bite.

Pan-fried skate with lentils, bacon, and arugula

I managed to snag a bite of Loree's scallops, which were also perfectly cooked and delicious, but Noe's burger disappeared so fast I barely saw it, let alone got to try it. He gave it a rave review, noting that the meat was moist but the burger was not overflowing with juices and soaking the bun like some burgers he has eaten. (He also put in a request that I start seeking out Four Mile River Farm beef from the local farmers markets.)

The Tavern Burger

We were all pretty full, but we couldn't resist the idea of dessert. We settled on vanilla bean creme brulee. It came to the table ungarnished. This creme brulee needed no additional presentation. The caramelized top was nice and crisp and cracked when tapped sharply with a spoon. Underneath, the warm custard tasted of real vanilla. It was decadent without being heavy - the perfect ending to our meal.

Creme Brulee

 

Noe and I crack the crust

Noe agreed with me and Loree - the River Tavern is more than worth the drive to Chester. The food is uncomplicated, but sophisticated. It's simple and fresh, well thought out and carefully prepared. I'm glad we managed to convert Noe - maybe now that he is a fan, I will get to eat there more often!

Michigandering

Noe and I just returned from a weekend in Michigan. Our original reason for going was my ten year high school reunion combined with finding some very cheap flights, but we ended up getting much more bang for our buck: Chet and Lorraine - our very good friends and former neighbors that moved to England when we moved to Connecticut - ended up coming through Michigan the week before we arrived and ended their stay in Ypsilanti with us. AND some of my mom's relatives that live up north and in Indiana were in town, along with my Uncle Jim. So Noe and I ended up attending multiple reunions of sorts.

Not only did I get to see all my favorite people, but I got to go to most of my favorite places. Being a whirlwind weekend, we kept it pretty casual. On Friday night after we landed (in Detroit via North Carolina - but that's another story) we headed immediately to Sticks/Aubree's to meet up with Chet, Lorraine, and our good friends Jen, Becky, Steve, and Rose, along with my sister Kristen (all of whom still live in Michigan).

Becky, Noe, Jen and me at Sticks

While Sticks is mostly known for lots of pool tables and great beer specials, they also have pretty good food. Lorraine and I were seriously craving some Aubree's pizza and feta bread. Aubree's has always had great pizzas (just the right ratio of crust, sauce, and cheese) with creative and delicious topping combinations. And as if the feta bread weren't enough, some genius invented spinach and feta pizza rolls - all that spinach and cheese stuffed into a garlicky, buttery crust. YUM.

Lorraine and Noe

With all the laughter and conversation, the night passed by quickly. It was 2:00 AM before we knew it. We parted reluctantly, but Noe, Jen and I were able to catch Chet and Lorraine for breakfast at the Bomber on Saturday morning before sending them back across the pond.

The Bomber, an Ypsi institution, is known mostly for the ginormous "Bomber Breakfast" (thanks, Food Network), a glutton's delight. However, if 27 sausage patties (OK, it's really more like seven) AREN'T your cup of tea, the Bomber has plenty of basic, hearty diner fare available, including some very good omelettes. I went for the Greek with feta, tomatoes, and olives (among other things) while Noe chose the Bomber omelette with ham, sausage, bacon, onions, green peppers, mushrooms, and American cheese. To add to the Bomber's charm, it's located on a most rundown section of Michigan Avenue and has model airplanes hanging from the ceiling and WWII paraphernalia on the walls.

The Bomber's less-than-glamorous Michigan Ave location

Saturday night brought reunion night - and for me, Noe, Sophie, and Anthony, a great homemade dinner at Jess and Josh's apartment. I should have taken some photos of the interior, because Jess can seriously work wonders when given permission to paint and put holes in a wall. She can also work wonders with a pork tenderloin and a spice cabinet. When I do pork tenderloin, it is usually on the grill, rubbed down with herbs de Provence and basted in garlic oil. Jess kept the herbs de Provence but added several other spices - including just the slightest bit of chili pepper for an extremely subtle kick - and roasted the meat in the oven. The result? Delicious. The drink? There was only one choice for celebrating 14 years of friendship - Champagne.

She and I could have some killer dinner parties:
Jessica's roast pork tenderloin

Rosemary potatoes and stir-fried broccoli

We hit the reunion for awhile and enjoyed catching up with everyone. In the internet age, there aren't exactly many surprises, but it is always nice to see people in person.

Jess and I at the reunion

We finished the night off with a stop at Rose's, where her Mad Men party was still in full swing. Having come from the reunion, we were unfortunately not in costume (Rose and her buddies looked AMAZING), but still enjoyed vodka tonics and gin and tonics and a Neil Diamond/ABBA dance party in the living room of Rose's period-appropriate house.

Sunday was our last full day in the mitten. During the morning we hung out with Uncle Jim (he was staying with my parents as well) and then went to see Gran and Grandpa. Noe and I hit downtown A2 for a bit (I even bought some junk at Middle Earth, just like I was 19!) then headed to the family party at what is quite possibly my favorite restaurant in the world, Sidetrack.

Kris and Noe at Sidetrack

Sidetrack is a bar. It has a great, laid-back bar atmosphere and lots of great beers on tap (including that elusive Michigan favorite, Oberon). However, they also have GREAT food. I am obsessed with their burgers, but I've had salads, sandwiches, and more, and they have always been fresh and delicious.

But let's get back to that burger.

A Sidetrack burger is a beautiful thing. Half a pound of fresh-ground, hand-rolled beef cooked to order and topped with more or less whatever you could imagine. My toppings of choice? Bleu cheese, bacon, and grilled onions - nothing else. Medium rare.

The best meal in the world. Period.

I swear, if I ever by some misfortune find myself on death row putting in my order for a last meal, it's going to be a Sidetrack burger and a draft Oberon.

We had a low-key Sunday night with a campfire and some of Sophie's black bottom cupcakes (chocolate and cream cheese goodness - Soph, you must send the recipe). It was fun, but bittersweet as we knew we had to leave again the next morning.

I have a good life in Connecticut, but weekends like this make me realize just how much I truly do miss my Michigan (and England) friends - and my Michigan food. Hang in there, Michiganders - hopefully we'll be back again soon!

Captain, my captain

I occasionally tell people that the first thing I learned to like about New England was the hot lobster roll. This usually gets a chuckle or two. I'm not saying it to be funny, however. I'm deadly serious when it comes to the local delicacy.

I'm a seafood fan in general; a shellfish fan in particular. I love shrimp, clams, scallops, and lobster. I do NOT love mussels, but this has more to do with working 3+ years of Earle happy hours (cheap-ass grad students, ugh) than it does with the food itself.

I think seafood in almost any form is delicious: raw, grilled, sauteed...yet there is something exceptionally glorious about fried seafood, preferably bought from a sea side stand. Needless to say, there weren't many sea side clam shacks in Michigan, but I had NO trouble finding any when we moved to Connecticut.

We knew about a few places in Mystic (we had seen them when we came here for house-hunting trips) and we live down the street from Fred's Shanty, which served my fried clam craving well for a few months. Noe had eaten at Abbott's in Noank, which is supposed to be pretty famous. But our mutual favorite, hands down, is Captain Scott's.

Photo from roadfood.com by Cliff Stehle

We never knew Captain Scott's Lobster Dock existed, and we may never have found it if not for Amanda and Kevin. They took us there for lunch one late spring day last year, and we've been addicted to it ever since.

Captain Scott's is located between the downtown and residential sections of New London, by Crocker's Boat Yard. To get there, you turn down a weird little side street near the boatyard and an office park and drive straight toward what appears to be a dead end. At the last second (before you drive over the railroad tracks), you hang a left, and all of a sudden you're on an idyllic little inlet, looking at the boats, the train, and the buildings of New London, all from strange new angles.

The usual gamut of fried deliciousness is available - clam strips and whole belly clams, scallops, fish and chips, fish sandwiches, and fritters. However, Captain Scott's also specializes in fresh lobster, offering full dinners with corn and potatoes as well as that New England legend, the hot lobster roll. Naturally, I had to order one.

A hot lobster roll is, quite simply, hot lobster meat drizzled with butter and stuffed into a hot dog roll.

Why do I call it a hot dog roll and not a hot dog bun, you ask? It turns out that in New England you have two options when it comes to hot dog receptacles. There is the bun, which us midwesterners are familiar with: open on one side. The hot dog roll (right; photo from dreamstime.com) is split open on the top. It toasts up much better than a bun and is better for holding in lobster meat (it would all just spill out the sides of a bun).

Lobster, butter and bread may not sound like the most exciting combination, but it is heavenly. Captain Scott's really piles the meat on - giant chunks of tail and claw spilling out of the roll. The lobster is extremely fresh and has that ever-so-slight briny sweetness. Anything but butter would be overwhelming to the delicate flavor, but the hot, melted butter just enhances it perfectly.

Trust me, this thing is heaven on a roll. I have never tasted any sandwich as delicious as a fresh hot lobster roll.

Calamari, fried shrimp, lobster roll. Photo by me.

Captain Scott's fried food is great, too - they have the nice, thick batter on their fish and chips, and everything is appropriately crispy. Their lobster dinners are really reasonably priced, usually coming in around $20.00. They are open seasonally (all seating is outdoors) and are BYOB (I recommend picking up some a nice, minerally white wine and chilling out at a picnic table on a sunny afternoon). They also have a fresh seafood market, from which I have purchased high-quality, fresh-caught scallops that have made a delicious meal.

It may take a little work to find, but Captain Scott's is worth the effort if you like simple but high-quality seafood. And if you, like me, have never experienced a lobster roll, please try one. This sandwich changed my mind entirely about east coast living - no exaggeration.