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Del Seoul next door is where its at lest be honest

this place is one of the worst place I have ever ate at. I really like everything from the lettuce entertain you people but this place. TERRIBLAY!

Noodles For Sure

Porterhouse for sure

JETS JETS JETS, not the Mark Sanchez variety either. This chain is a more unique pie than most mom and pop shops. With a pie like crust and sweet sauce, one bite of the traditional square or round is truly unforgettable. Not to mention Moma Rosa's on Mack Avenue in Grosse Pointe

I am so pleased to see Art of Pizza featured on this blog. For me it is the best traditional style deep dish around. And by traditional I mean that it is undoubtedly a stuffed pizza with traditional toppings compiled in the textbook manner. What do you mean when you say it blurs the style lines? Isn't this a classic example of a Chicago Pizza? When are you going to do Pequod's?

I just like how it is called bung! All I can think about is beavis and butthead - Bunghole!

I get my favorite burger at the Irish Coffee in Grosse Pointe Farms, MI but in Chicago I go to DMK

While that soup looks very interesting and I enjoyed my meal at Belly Shack just fine, it is best described as my friend Eric said as a hipster techno grave with a limited menu.

While in Spain I approached a tapas bar in Pamplona, an old Hemingway hangout at that, where I saw the fabled Tortilla - an exact repilca of the one above. It looked like an omelet, had been sitting on a table unrefrigerated, and this Americana was pretty sure it was no grilled cheese sandwich nor a cheeseburger. None the less I ended up sitting down with one in front of me. It was nothing short of one of the best things I have ever eaten. No one can doubt the sheer utility of the dish either as it can be eaten hot/cold for breakfast lunch dinner or snack.

This recipe is cute, but I know a much better one

ngredients

* 1 can whole water chestnuts
* 2 cups soy sauce
* Approximately 1 1/2 to 2-pounds brown sugar
* 1 dozen large jalapeno peppers
* 1 (8-ounce) package cream cheese
* 1 pound thin sliced bacon
* All-purpose bbq rub

Directions

Preheat grill over medium-high heat.

Take whole water chestnuts, put in a plastic bowl or container of some type and cover the chestnuts with soy sauce. Then pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you put it in so it may take a fair amount of brown sugar. Let them marinate, refrigerated, overnight. In the morning, stir the mixture and let sit until you need them.

Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores. Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill only the bottom part of the pepper. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper. Take a pound of bacon (thin sliced works best) and cut strips of bacon in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of all-purpose bbq rub on top for some color. They are ready to cook.

Place onto grill and cook until bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work good (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.

@burgerdogboy and company: Detroit coney island chili is not sweet at all, nor does it have a taste of cinnamon to it. Skyline chili on the other hand has a very strong sweet and cinnamony flavor. Detroit chili is a much more savory flavor