BIAGGI'S - A CUT ABOVE

Throughout the year Studs works with disabled swimmers. He's happy to volunteer his time every Tuesday. The athletes are wonderful and so are the other coaches. Everyone’s hard work shines in June at the Special Olympics in Normal, Illinois. Studs and most of coaches are there to support the athletes and make sure their swimmers are ready and pumped for their events on Friday and Saturday.

Studs and I started a tradition eight years ago. We celebrate the wins and mourn the losses with a well deserved dinner at a classic Italian restaurant on Veteran’s Parkway in Bloomington, Illinois. The food is amazing and the waitstaff is always great. Reservations aren’t required, but recommended.

This year was the ultimate in dining and service. Allow me to introduce you to Colleen, bartender, and server extraordinaire. This young woman is knowledgeable about the complete menu, personable, concocts fabulous adult beverages, and makes it a point to not be intrusive. She has the gift of timing that few servers ever acquire.

On Colleen's recommendation we shared a Caesar Salad and then a beautiful bottle of Placido Chianti to accompany the Spaghetti with Wild Boar Ragu Studs chose and my Short Rib Ravioli. Talk about perfection!

Colleen introduced us to Kyle her co-bartender whose blending techniques are awesome. Kyle is also a server when necessary. He's talented and handsome and intelligent. What more can anyone want from a bartender? Oh and did I fail to mention that his smile is a knockout?

Biaggi's is a casual dress restaurant even though the tables are set with crisp linens. They offer superb fresh food and have a flair for creating an intimate atmosphere with subdued lighting and plenty of space between tables. It is a beautiful experience and one we will enjoy many times. It's a must, their menu's too tempting!



They have twenty restaurants around the country. To find the one closest to you click HERE. I guarantee you'll love the food at any of them. Unfortunately, you won't have Colleen or Kyle, and that's a real shame.

Great Food, Fun Atmosphere

Texas Roadhouse, with its cool western decor and music, has become a large chain restaurant, specializing in steaks. The man who started the popular company is Kent Taylor. The attentive manager told us, Mr. Taylor's goal was to create a restaurant serving top quality meats affordable to families. In our opinion, he more than achieved his goal.

Legally, I can't display an image of this award winning restaurant. Click here for the full effect along with locations and menus.

We've dined twice at Texas Roadhouse with our good friends Janine and Dennis, and support the restaurant's registered motto - Legendary Food, Legendary Service®. Mr. Taylor, along with his team, surpasses most family restaurants with their excellent made-from-scratch-for-each-order food.

I heartily recommend the fried pickles which are battered and deep fried pickle chips served with Ranch or Cajun Horseradish sauce for dipping. It's an unusual appetizer, but well-worth the experience.

The pork chops, rib-eye steaks, and prime rib are beyond belief for quality of meat and superb cooking. Prepared to perfection, the meats are solid and savory.

Our last visit was a disappointment as the service was less than stellar. Three female bartenders stood at the far side of the large horseshoe bar chatting away while a full contingent of customers signaled for refills on their adults beverages. The "Excuse me" and/or polite gestures did nothing to break up the ladies' important conversation or their laughter.

The kitchen runner brought out the food with no clue who got what and the order taker did not interrupt her chick chat to help him. After it was squared away, there we sat, yummy food waiting to tease our taste buds and not an eating utensil or napkin in sight.

I couldn't stand it any longer and finally waved until our bartender bothered to look in our direction. She acted surprised we'd want another drink or a fork to eat the now cold food.

Studs and I intend to go back to Texas Roadhouse in Dyer, Indiana, but we need a little time to forget this last experience.

I'll be back tomorrow with a Tuesday Teaser. Until then...

Happy Eating!

Sloane Taylor
Sweet as Honey...Hotter than Hell
www.sloanetaylor.com

Buono Mangiare!

As you all know, it’s rare for me to post a restaurant review. Today, I have to.

Studs and I had the pleasure of dining at Merlo La Salumeria, which translates to The Delicatessen, on Chicago’s north side. The restaurant was new to us, but it was Italian so we knew it had to be good. Good didn’t begin to cover it.

The smiling staff welcomed us the moment we walked into the intimate dining room with modern Italian décor of pale, warm colors and subdued lighting, creating an instant sensation of coming home. Crisp white tablecloths and napkins and a menu to die for made us want to nestle in and never leave.

Our server arrived and introduced herself. Being the pro that she is, Jacqueline had extensive knowledge about the menu and wine card. She offered suggestions to create a dinner we’ll long remember. With her friendly manner, Jacqueline turned a good evening into a perfect night.

With Jacqueline's guidance our first plates were handmade tortelloni filled with ricotta di pecora in Bolognese ragu and handmade ravioli filled with ricotta di pecora, and parsley, tossed with a lighly spiced beef, pork and chicken ragu then topped with pecorino di pienza. The pasta melted in our mouths.

The main course was organic pork tenderloin medallions pan seared with white wine, pink and green pepper, and served with glazed Granny Smith apples. The flavorful meat was fork-tender, nothing like I'd ever had before.

We also shared a plate of asparagus with extra virgin olive oil, salt and pepper which were scrumptious.

The desserts were tempting, but we decided cappucinos would be best after a superb meal.

Besides awesome food, another bonus to this topnotch eatery are the pleasant, helpful servers and crew who never slack. Without being intrusive, they work hard with a minimal amount of noise. It’s noticeable and much appreciated.

What good is a review without pictures? It’s not. I freely admit “borrowing” these from the Merlo La Salumeria website. Below are two pastas to set your mouth watering.





Luisa Silvia, the Executive Chef and owner, is a marvel. Each day fresh pastas, sauces and ragus are prepared under her talented guidance.



The tastes are amazing. Believe me - you’ll never want another boxed noodle or jarred sauce in your life.

Open for dinner, the Salumeria offers a huge variety of recipes including salads, pastas, meats and fish entrees along with carryout. Next time you’re in Chicago, be sure to share a meal at this wonderful establishment.

When you go, be sure to ask for Jacqueline - the lady is a treasure.

Merlo La Salumeria
2638 N Lincoln Avenue, Chicago
Phone: (773) 529-0747

I'll be back tomorrow. Until then...

Happy Writing!

Sloane Taylor
Sweet as Honey...Hotter than Hell
www.sloanetaylor.com

LIFE IS GOOD

When you enjoy a perfect evening at an excellent restaurant. Studs and I were fortunate enough to have just that this past Saturday at Biaggi's Ristorante Italiano in Bloomington, IL.



We kicked off the evening with a cocktail at the bar until our table was set which only took a matter of minutes.



As usual, I was cheat sheeting the menu and rapidly scrawling the ingredients for Chicken Piemontese, Tilapia with Lemon Caper Cream and Formaggi Di Cappa, a delicious herbed goat cheese, when our server caught me. After a few jokes about me and a prison cell, Adam got down to the business of the day's specials and offered wonderful suggestions for the ideal dinner. Not only does he have a marvelous sense of humor, the man knows his food.

Throughout the expertly served meal we got to learn a little about Adam's life. He was originally from Elgin, Illinois and has worked in kitchens since the tender age of thirteen. Adam came to Bloomington to visit friends. One night they dined at Biaggi's, during which he chatted with the manager and head chef. The next day Adam was hired and prepared to relocate. We asked about his future plans. Adam's dream is to own a restaurant. From the short time we were together, Studs and I are confident this young man will be a huge success.

He shared a rib recipe with us but, like all creative cooks, didn't commit to the ingredient amounts. I don't think it would be hard for any of us to figure it out. I hope.

ADAM'S RIBS

Apple Cider
Brown Sugar
Chili Flakes
Spare Ribs

Pre-boil ribs until they almost fall off the bone.

Over medium heat bring the apple cider to a boil. Add brown sugar and chili flakes. Continue to cook until the sauce is candied.

Heat the oven to 350 F. Brush the sauce over the ribs and bake for 30 minutes.

Sure sounds good to me!

Biaggi's is a casual dress restaurant even though the tables are set with crisp linens. They offer superb fresh food and have a flair for creating an intimate atmosphere with subdued lighting and plenty of space between tables. It is a beautiful experience and one we will enjoy many times. It's a must, their menu's too tempting!

They have twenty restaurants around the country. To find the one closest to you click HERE. I guarantee you'll love the food at any of them. Unfortunately, you won't have Adam, and that's a real shame.

I'll be back tomorrow with a bit of unabashed self-promotion. :) Until then...

Happy Writing!

Sloane Taylor
Sweet as Honey...Hotter than Hell
www.sloanetaylor.com