Friday, August 9, 2013
4 quirky dishes on Restaurant Week 2013 menus
Fish crusted with Funyuns? Yes, please.
Restaurant Week is a good time to try high-end or "exotic" dishes that may normally fall outside your budget. While there's no shortage of traditional menu items in the more than 100 restaurants taking part in the annual event, a few caught our eye with curious combos or unusual offerings. Here are a few we're dying to try (or ... perhaps not).
Triniti at Tower Club's Free Range Antelope: Tasting this even-toed ungulate no longer requires safari, just savvy when it comes to getting in your Restaurant Week reservations. Also worth a second glance is Triniti's sweet corn ice cream. Game for more game? Arcodoro & Pomodoro has wild boar-filled raviolis and wild-boar ragu.
Steel's Cheetos Crusted Tempura: This appetizer, available during both lunch and dinner, is part of the Big Crunch Temaki Hand Roll. Like the idea of chips in the mix? Chef Tim Love is also popping open bags at Lonesome Dove for his Funyun crusted baked cod.
Central 214's Green Tomato Pie: This dessert, available during both lunch and dinner, is complemented with vanilla bean ice cream. We've seen the movie; we do not want to know the ingredients. Also on the menu is the much-ado'd Scotch Egg.
Bijoux's Ballerina: We had to do some research on this one. The Highland Park eatery isn't serving up delicate dancers. The third-course dish includes "honey stewed mushrooms and sweet milk sphere," which ... we still can't quite conceptualize without seeing, smelling, and tasting it in person.
If you're taking part in Restaurant Week, let us know about particularly interesting dishes you tried.