Giant Robot Store and GR2 News
Sushi in Japan is notoriously expensive. So the cut that cost you hit a conveyor belt spot. Totoyamichi is a smaller chain around Tokyo that I’d suggest. The pink plates are about $1 for two pieces. The green is $2.50. And the selection is enormous. You can just sit and order and not even touch the stuff that’s revolving. It’s not the greatest, but really, it’s pretty good. For the price, if that’s a factor, it’s amazing. The one we went to wasn’t in a touristy area, and we accessed it by car, so it might be tougher to get to. For 5 people and we were all full, it was under $70. This was a great last place to eat, since today, I’m going to Shanghai then Beijing. See you there. That’s a funny smile by Kohei Yamashita who is mountain mountain. He wears green which is his color. His work looks like this. In the world of character design, a lot of folks jump in make something and hop out and move on. Kohei sticks to his style and expands on his characters to realize an entire vision. I like the long term over the short term. But neither are necessarily better than the other. Littered with Sushi. This was the mochi dessert. It was really good. You actually pour a black sugar syrup on top and it turns out amazing.
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Hot Doug Part 2 - it doesn't stop. The food in Chicago is pretty good. I've written about Hot Doug's before, which is perhaps the best dog place around. It's open only during the day, and it's right by the folks at Midway who makes the Chow Yun Fat video game. Eat dog seems be well crafted. The above two are the veggie dogs, and maybe some of the folks who read this blog can tell me what the heck...
Hot Doug Part 2 – it doesn’t stop. The food in Chicago is pretty good. I’ve written about Hot Doug’s before, which is perhaps the best dog place around. It’s open only during the day, and it’s right by the folks at Midway who makes the Chow Yun Fat video game. Eat dog seems be well crafted. The above two are the veggie dogs, and maybe some of the folks who read this blog can tell me what the heck the bottom one is. I forgot. I added the image above, and that’s Hot Doug himself. I sneaked photos of him before, but this time I asked, and look at that smile. If you’re in the business of making great food, and making people happy, I hope you can smile like this man can. He’s always there working. When he’s out, the spot might be closed. Rumor has it, that Hot Doug is a culinary student of sorts, and went through the rigors of being at high end restaurants, and now makes the best dogs he can. That’s really cool. This is the Dave Kingman. I do remember Mr Kingman, who hit a ball in the Astrodome that went so high, it didn’t come down. The Chicken sausage dog is the Dave Kingman. I got it Italian style, which has those special herbs that mama would put in the sauce. The technique of opening this dog is a bit freaky. If you hit Chicago, you should check this place out. Here’s my last post about Hot Doug’s.
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Baby back Ribs. If you think of that Chili's song, that's a heartbreaker and maybe a dealbreaker. Refrain please. Instead, grab a pile of wetnaps, get your all you can handle Fanta Orange and get ready to rumble. These are the St Louis style, and the ribs break apart easily, and the flavor is both juicy and meaty with a bounty of taste. It's not heavy on the sauce when it shows up, and their BBQ...
Baby back Ribs. If you think of that Chili’s song, that’s a heartbreaker and maybe a dealbreaker. Refrain please. Instead, grab a pile of wetnaps, get your all you can handle Fanta Orange and get ready to rumble. These are the St Louis style, and the ribs break apart easily, and the flavor is both juicy and meaty with a bounty of taste. It’s not heavy on the sauce when it shows up, and their BBQ sauce works great on everything including fries. See the forks? You don’t need them for the main features. Brisket sandwich. The bread alone works with the sauce. It’s sort of like eating Unagi, you can put the sauce on anything, and it’ll taste good. But the brisket is tender and breaks down in your mouth. This a soft sandwich, and the thick bread isn’t too heavy, and compliments the meat. I found myself pouring a tiny bit more of the BBQ sauce in. Does that meat look amazing? Even you vegans and veggies have to admit, this is looking good, right? The sides aren’t a joke here. The beans are a winner and sports a great sweet and smokey flavor that blows a can of Bush’s to Uranus. Tiny bits of meat, tell me that it’s probably made with the “shake” from the ribs and brisket giving that extra jab to tell you it’s homegrown. The cole slaw might actually be a vegan dish. It’s void of the typical mayo, but instead is in a dressing, so it’s more like a mini salad. Vinegar, spices, and the onions make this work. I could have ate a bowl, and today, the following day, that’s what I’ll probably need to eat all day in the wake of this devastating to the body type of meal. Smoque3800 N Pulaski(between Avondale Ave & Grace St)Chicago, IL 60641(773) 545-7427
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