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Originally posted by PurpleHaze:
re: Potbelly vs. Jersey Mike...

Not around here. What did you have?


oh both are like 2 blocks from each other at work.

potbelly just tastes like better ingredients and it's hot coming out.

jersey mikes reminds me alot of blimpies. shredded lettuce, pickled cold veggies, cold fluffy white bread. I certainly liked blimpies, but it wasnt as expensive as jersey mikes
If you find yourself floating around Yonge and Bloor in Toronto at lunch time, try the Salad House on Hayden, just east of Yonge.

Great big lovely mess of a lunch that is probably the best lunch deal in the city. Med-style chicken shwarma with salad, rice, lentils and loaded with vegetables for $7. I've yet to finish even though it tastes amazing!
We met a good friend yesterday for a very nice brunch. She was staying near the Montage in Beverly Hills so we met at Bouchon. Bouchon can be hit and miss but it was great yesterday. We started with stone crabs that were in a butter and white wine sauce. The crabs were perfect, but the sauce stole the show and made for good dipping with the warm bread that was served with the dish. Next was a lovely spinach quiche, a bacon and chicken hash and some assorted pastry's from the bakery. All excellent. To drink I had a very classic and well prepared Martinez cocktail. Cocktails at 11am is just a good way to live. Wink We worked off brunch with a couple hours of walking and shopping around the area. Nice little Saturday.
Made our first visit to Eataly Chicago today. Fun and interesting place. My wife and I shared the following:

Mixed salami plate
Pizza with black truffle cream and sweet sausage
Spinach ravioli with pistacchio in a lemon cream sauce

All were very tasty, and washed down with a pretty good bottle of the Bastianich (sp?) Rose.
Fantastically simple pasta dish. Including heating the oven to a whopping 500 degrees, this recipe takes 30 minutes start to finish.

From this month's Cooks Country:

3 tablespoons extra-virgin olive oil
5 garlic cloves, sliced thin
2 teaspoons tomato paste
Salt and pepper
1 teaspoon sugar
1/8 teaspoon red pepper flakes
1 3/4 pounds cherry tomatoes
1 pound spaghetti
1/2 cup coarsely chopped fresh basil
1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving


1. Adjust oven rack to middle position and heat oven to 500 degrees. Line rimmed baking sheet with parchment paper. Whisk 2 tablespoons oil, garlic, tomato paste, 1 1/2 teaspoons salt, sugar, 1/4 teaspoon pepper, and pepper flakes together in large bowl. Add tomatoes and toss to combine.

2. Transfer tomato mixture to prepared sheet and push tomatoes toward center of sheet. Scrape any remaining garlic and tomato paste from bowl into center of tomatoes. Bake until tomatoes are blistered and browned, about 20 minutes.

3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

4. Add basil, roasted tomato mixture, 1/2 cup reserved cooking water, and remaining 1 tablespoon oil to pasta and toss to combine. Adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste. Transfer to serving dish and sprinkle with Parmesan. Serve, passing extra Parmesan separately.

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