I'LL HAVE WHAT THEY'RE HAVING Ever wonder what servers order for themselves? Here’s the insider intel on what to get at your favorite bars and restaurants right now. – complied by Kevin Korinek
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“The pompano special. It usually takes 25 minutes to prepare, so most people don’t order it, but it’s a light, bonein grilled fish just stuffed with herbs – it’s huge. It’s the first fish I ever ate that I got excited just eating the skin off it. It’s just so delicious, I can’t even describe it. We only make a handful of them a day, but it’s one of the more expensive things on the menu. When customers see this dish, their eyes pop out. Even when we just bring it out, people are stopping me to asking what it is.”
“The top of my list is the Reuben sandwich. Corned beef sliced here with Swiss, Thousand Island dressing and sauerkraut piled on this thick-sliced rye bread from Fazio’s on The Hill. The Reuben is something I can’t do at home, and when I go out, I want a sandwich that’s dressed up and that comes with a little bit of pop and flavor. This thing is big on flavor.”
“My favorite item hands down is the Brie BLT – sourdough bread with melted brie, so you don’t need any sauce. The brie is so creamy, and it has a ton of bacon and becomes this hybrid between a BLT and a grilled cheese. It comes with our house-made creamy potato salad. This thing is my jam.”
– Joe Eisenbraun,
“WE’VE STARTED USING FUSIONS OF DIFFERENT TYPES OF BEERS. IT’S TABOO TO MIX TOGETHER, BUT SOME ARE REALLY GOOD – LIKE OUR CHOCOLATE-COVERED RASPBERRY STOUT. WE MIX 4 HANDS CHOCOLATE MILK STOUT WITH A BIT OF ST. LOUIS FRAMBOISE, WHICH GIVES IT A NICE FRUITY KICK. IT’S A REALLY NICE, DESSERT-STYLE BEER. I LIKE TO FINISH OFF AN EVENING WITH ONE.”
– Ryan Graham, Lona’s Lil Eats
Crown Candy Kitchen
– Tommy Manson, iTap
Sasha’s on Shaw
16 I SAUCE MAGAZINE I saucemagazine.com
– Manny Hinkson,
Readers’ Choice 2017