Urban Diner - Friday, April 10, 2015
The Liberty Cafe, home of Hot Broth and Coffee, offers nine "Hot Broth" varieties of bowl and spoon eating under Soups, Etc. on their menu. dining. This hearty Jambalaya is thick and chunky. Flakes of Tilapia, slices of Andouille sausage give this Jambalaya some kick, veggies, and rice are suspended in a creamy chicken and tomato stock. Generous bowl sizes come in regular or large. Large is definitely for the hungriest or leftovers can be expected.
Diners Note: As of this posting date, the Liberty Cafe website menu hasn't been updated to reflect the Jambalaya selection that is on the menu at the cafe.
Urban Diner - Saturday, March 14, 2015
The retro neon EAT sign lit on the outside
of this little white restaurant building named Al's
beckons you in to a diner of times past.
On the menu list of burgers, Al's California Burger.
Fresh ground meat, rolled into a ball and flatten on the hot grill.
Spatula flipped alongside of the bun toasting on the grill beside it.
A slice of Wisconsin cheddar melts against the hot grilled pressed patty.
The wax paper lined red plastic basket beholds the finished California Burger.
Simple and fresh, adorned with head lettuce, onion and sliced tomato.
Quarter-sized dill pickles by it's side.
For a change of pace, EAT it for breakfast.
Urban Diner - Sunday, March 01, 2015
Chefusion Eclectic Cuisine and Lounge
offers a varied menu selection of small plate dishes. From this menu, a chicken dish, prepared in a traditional Italian style - Piccata
Putting their spin on the dish, Chefusion's
kitchen prepares the chicken breast with a Parmesan coating that encrusts the chicken keeping it moist while forming a tender crusty outside. A sprinkling of toasted briny capers provides the finishing touch that brightens the Italian flavors of this piccata
A lemony beurre blanc and basil olive oil further elevates Chefusion's Chicken Piccata
dish which is served is along with a side of mini greens that are drizzled with an aged balsamic vinegar.
Urban Diner - Monday, February 02, 2015
On select Wednesdays, once a month Sunday brunch or an occasional pop-up dinner, Three Three Five is pretty sure to have oysters on the menu and usually with a selection of two varieties.
Here, freshly shucked Island Creek Oysters from Duxbury, MA and Wellfleets from Cape Cod Bay, Wellfleet, MA are poised and at the ready on a bed of spice speckled rock salt.
Three Three Five creates a cocktail and ponzu sauce served along side with lemon to assist in bringing out the crisp clean ocean flavors of these winsome east coast oysters. Now slurp and enjoy!
Urban Diner - Thursday, January 01, 2015
Los Arcos Guacamole
Authentic. Mexican. Fresh. Made From Scratch.
This is what Los Arcos
does. That and prompt service.
The simple avocado. Made into chunky guacamole.
Bright bits of red tomato and cilantro.
Embellish authentic Mexican flavors of Los Arcos
guacamole. Flavors pop.
This order is authentic and fresh. Crispy crunchy golden tortilla chips.
It's the vehicle that transports Los Arcos
out of the bowl.
The Aztecs in Mexico knew what they were doing. So does Los Arcos.
Urban Diner - Saturday, December 06, 2014
With a new updated menu, the favorites still remain. Over the decades Caffe Espresso
has established house favorites that are classically Caffe Espresso
! The Greek Plate
is one of those signature menu items that heads the list under the Signature House Dishes selection of their menu.
A stack of knife-carved, spit-roasted lamb slices, grilled so that the edges of the slices are crunch-crispy, are plated next to Caffe Espresso's
Greek salad. The Greek salad, tossed with a house dressing, compliments the simple Greek elements crowning this salad: red onion, pepperoncini, crumbled feta, and Greek oregano. Mixed olives, wheels of cucumber, warm squishy-soft pita bread and a cool tzatziki sauce are the finishing touches on Caffe Espresso
's Greek Plate.
And, as it is indicated on the menu, the Greek Plate
is "Quintessentially Caffe Espresso!"
Diner's Note: The house dressing does contain a small amount of Rose wine.
Urban Diner - Friday, November 07, 2014
Born and made famous in New Orleans, Ten O One fuses the classic ingredients of onion, bell peppers, celery, garlic, tomatoes, and Creole seasoning to create a bold flavor and perfect spice in their bowl of classic Jambalaya.
traditional New Orleans rice dish, Ten O One
uses shrimp with shredded chicken, andouille, which is a spicy sausage that is especially used in Cajun cooking, and rice to carry the hearty flavors that are famously found in Jambalaya
Researching the word "jambalaya," is the story of a traveler arriving very late to a New Orleans Inn long after dinner was served. The Inn's cook, a man named Jean, was instructed to "balayez" (throw something together) to feed the traveler. The outcome was delicious and the name later transformed to "Jambalaya."
Urban Diner - Monday, October 27, 2014
The lunch menu has expanded at The Attic
. The addition of a selection of toasty sandwiches are available like this Hot Savory Grilled Cheese
layers Provolone and Cheddar cheeses, thinly sliced tomato and artichoke cream cheese, which adds an extra layer of flavor, between a choice of Farmhouse White, High Fiber or Oregon Herb bread.
Panini pressed, the Hot Savory Grilled Cheese is served with blue tortilla chips and baby pickles.
A cup, literally, of frothy Creamy Roasted Red Pepper & Tomato Soup makes for a great addition to this sandwich lunch along with a brewed iced tea of the day.
Urban Diner - Thursday, October 16, 2014
Heard of Wisconsin's Friday Night Fish Fry? More than likely, yes.
Well, Broadway District's White Dog Black Cat Cafe serves up this generous Walleye Friday Dinner Special and it's not only at dinner. It's also offered during lunch.
Huge filets of walleye, a freshwater fish with a sweet mild flavor and firm flesh, are hand beer-battered and deep fried hot, developing a crispy outer crust encasing tender flaky fish inside.
Walleye Friday Dinner Special is dished up with White Dog Black Cat Cafe's baby cake potatoes, a creamy tartar sauce, cole slaw, and a thick slice of buttered dark rye bread.
Urban Diner - Wednesday, September 17, 2014
Reflecting Sweet Grass Farms "Pasture to Plate" mantra, Hinterland's
decree "Local Farm to Table" is showcased using grass fed meat from SweetGrass Farms in a Beef Carpaccio
starter. Because of higher levels of omega-3 fatty acids in the meat from Sweet Grass Farms, a distinctly fuller flavor is delivered from this locally sourced nosh.
Shaving Sweet Grass Farms' beef to almost translucent paper-thin slices,
enhances the natural meat's full flavor with a sprinkling of fresh cracked black pepper and coarse salt. A handful of arugula is dressed with a bright lemon truffle emulsion. Hinterland
finishes the Beef Carpaccio
plating with dainty, lanky stemmed, pickled mushrooms and toasted slices of baguette.