The Long and Winding Skyway
For lunch today I made the pilgrimage over to Hell’s Kitchen. I haven’t gone there for lunch since I started working downtown and this was my last chance. It is about a fifteen minute walk from my building – all of it inside. Walking over was a bittersweet moment for me because I was able to navigate there without looking at any maps. I couldn’t help but thinking that I am leaving downtown just as I have mastered the skyway.
Chris, of the butter chicken, joined me there and hopefully I didn’t bore him with explaining every little thing on the menu. I probably said ,”So when I made that…” a few too many times, but it is the first time I have been there since I started the project and I was having fun.
To start things off we inhaled a Pecan Roll while we tried to decide on our entrées. I also convinced Chris to try a cup of the mahnomin porridge, but it might have been too rich as an appetizer for lunch. He gave me a good portion of the porridge and I decided I actually liked the batch I made for my brunch a little better. Don’t tell Mitch.
Chris was debating heavily between the Lemon Ricotta Hotcakes and the Huevos Rancheros. A quandary that was finally solved by getting the waiter’s opinion. He went with the Heuvos. I’m pretty sure he enjoyed them because I only manged to steal one bite.
As for me I wanted to order something I had never had before to give me another point of reference when I make the recipe. I fought the urge to order the Reuben and instead got the Ham and Pear Crisp with Sweet Potato Fries. It was a little hard to eat with the ham and pears sliding around in the melted Swiss and fontina cheese, but it was highly enjoyable. When I was describing it to Kira this evening I said it was like eating a Brie sandwich. Interestingly enough the Sweet Potato Fries are not a recipe in the cookbook. They were a great compliment to the sandwich so I will probably look one up for when I make this meal.
I didn’t see Mitch while we were there, but I am pretty sure Mitch’s partner, Steve Meyer, popped out of the kitchen for a few minutes. Steve is the genius behind the Crab cakes and the Heuvos Rancheros.
Damn Good Food Quote of the Day: Inside, the restaurant a blood red cave with black linens and Ralph Steadman paintings-leering monsters in bright clothes, like the nightmare side of Sesame Street-lining the walls.