Archive for November 4th, 2009

Two Restaurant Legends, Blackhawk & Nick’s Fishmarket, Close Their Doors – Chicago

Wednesday, November 4th, 2009

Blackhawk, Closes Last Restaurant in Chicago Area

A Sign of the Times . . . Don Roth’s Blackhawk will close at the end of the year in Wheeling, ending a 90-year run of a Blackhawk restaurant in the Chicago region.
The Blackhawk is closing at 61 N. Milwaukee, Wheeling, because owner Ann Roth, Don Roth’s widow, concluded it was time. “With my 90th birthday on the horizon and none of my children in a position to assume responsibility for the family business, it will be better to close Don’s last restaurant while it is still a going concern,” she said in a press release.
The original Blackhawk on Wabash was where Roth introduced his “spinning salad bowl.” It also was known for hosting Big Bands, such as the orchestras of Les Brown, Bob Crosby and Kay Kyser, with some performances broadcast nationwide on WGN Radio.
The downtown restaurant closed in 1984 and its Big Band memorabilia moved to Wheeling. Some of the restaurant mementos will be given to longtime patrons when they come by for the last time.

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Nick’s Fishmarket, which has been in the Loop for 32 years, closed after serving dinner on Friday 30 October 2009. The owner of the restaurant, who could not re-negotiate his lease at a lower price with the bank who owns the property, J.P. Morgan Chase & Co., said that if he finds a new location it will be focused on grilled items as he thinks fine dining will not make a comeback until 2011.

Meredith Brody, Restaurant Critic, Terminated by SF Weekly – San Francisco

Wednesday, November 4th, 2009

small logo RDC(Culinary Tidbits . . . Meredith Brody, one of the major restaurant critics in San Francisco, has been terminated from SF Weekly. They are searching for a new replacement and there may be a long queue, until applicants find out that for the most part critics are highly underpaid. In the meantime, Matthew Stafford, her predecessor, will temporarily fill her boots. However, under the surface, it might be that the Weekly wanted a change from long-form critical reviews to a more blogger-type, breezy and newsy style.

Dal Rae Restaurant “Back to the Fifties” – (Pico Rivera), Los Angeles

Wednesday, November 4th, 2009

Dal Rae Restaurant, Pico Rivera (photo credit: Dal Rae)Contributed by: James Pease, Los Angeles

Dal Rae, Pico Rivera, California
9023 Washington Blvd
Pico Rivera, CA 90660
(562) 949-2444
Opening Hours:Lunch served Monday through Friday 11:30 am – 3 pm.; Dinner served Sunday through Thursday 5 pm – 10 pm; 
Friday and Saturday 5 pm – 11 pm.
Valet Parking
Dress Code: Dressy or Smart Casual
Full Bar; Wine List: Mainly California selections
Credit Cards: All Major
Prices: Expensive

Dal Rae is a “retro” restaurant that abruptly takes you back into the “Fifties” the minute you drive up to the door. Use the parking valet as street parking is not advised due to the uncertainty of the area. Dal Rae is “kitschy” you have to admit, although it has been there for a long time and it was not considered so when it opened in 1958. Things have certainly changed, and even if it maintained its standards, what appeared to be good 50 years ago, may not be the case at present. Whatever the case, the food and service is mainly looked at in a positive light.  The main reason to dine there is to sample some dishes that have not been in circulation for many years. They have a separate bar with live music and dancing and they specialize in making a “good” Martini.

This site, Restaurant Dining, specializes in featuring interesting venues, whatever they may be, as long as they fall into one of the following catagories: Dining, Wines, Bars & Clubs, Travel or “Lifestyles”.

Excerpts from these menus show many dishes that no longer exist anywhere else:
Hearts of Romaine 10.95 
With Avocado, Maui Onions, Candied Walnuts, Grated Bleu Cheese Vinaigrette
Oysters Rockefeller 15.95
Chopped Bacon, Spinach, Pernod, Parmesan and Hollandaise Sauce
Caesar Salad, Creamy Parmesan Dressing 8.95
with Grilled Chicken, Avocado
Vine Ripened Tomato and Maui Onion 10.75 
with old fashioned Grated Blue Cheese Dressing
Shrimp or Crab Louie 22.95
Iceberg, Tomato, Egg, Thousand Island Dressing
Sesame Crusted Seared Ahi (MR) 17.95
Napa Cabbage, Seaweed Salad, Lemon Sesame dressing
Mixed Green or Wedge of Lettuce 6.75 
Choice of Dressing: Thousand Island, Ranch, French, House, Blue Cheese, Marinara, or Old Fashioned Grated Bleu Cheese
Original Reuben Sandwich 13.50
 Corned Beef, Turkey, Sauerkraut and Swiss Cheese
Monte Cristo 12.75
 Turkey, Ham and Cheese in Egg Batter
Fresh Oysters on the Half Shell 14.95
 The Largest Available, World Over
Oysters Rockefeller 15.95 
Chopped Bacon, Spinach, Pernod, Parmesan and Hollandaise Sauce
Oscietra Caviar (1 oz) 104.00 
Grated egg, Capers, Sour cream, Toasted Points, 
and Chilled Shot of Stolichnaya
Lobster Thermidor, Dal Rae 44.00 
Over 1 Pound of Lobster Sauteed with Mushrooms and Onions, Cream Sauce, Hollandaise and Parmesan Cheese, Served in the Shell
Frog Legs Saute 26.95 
Garlic-Lemon Butter, Caper Sauce, or Provencale
Farmed Raised Abalone (Morro Bay) 52.95
Almadine, Caper Sauce or Lemon Butter
Veal Oscar  Seared loin of veal 29.50
Crab Legs, Asparagus and Bearnaise Sauce
Large Veal Chop 45.00
with Morel Mushroom Sauce
Dal Rae Famous Pepper Steak
LA Magazine’s Top 100 Tastes of LA…
“Often Copied, Never Equaled ”
Prime New York 16 oz 46.75
Filet Mignon 14 oz 37.95
Eastern Prime Rib of Beef
Served au Jus with Creamed Horseradish
Petite Cut 32.95 
Regular Cut 37.95 
Diamond Jim Cut 44.00
Poor Man’s Pepper Steak 17.50
Fresh Ground Sirloin with Our Pepper Sauce
Porterhouse Steak bone-in (24 oz) 54.00 
The best of both worlds, New York and Filet Mignon
Steak Diane, Prepared at Table
34.95 per person
Chateaubriand, Bouquetiere, Bearnaise
37.95 per person
Bread Pudding (Allow 15 min) 7.95 
with sundried cherries & Dal Rae caramel whiskey sauce
Crème Brulé 7.95 
plain or with fresh raspberries
New York Style Cheesecake 7.50 
with fresh berries 8.95
Vanilla Bean Ice Cream with Berries 7.95 
served in a lace cookie
Warm Apple Cobbler 8.95 
with Vanilla Ice Cream. (Allow 15 min.)
Strawberries Loaded with Grand Marnier 10.50 
with Gold Brick chocolate and fresh whipped cream
Gold Brick Sundae (served in a lace cookie) 6.95
Chocolate or Grand Marnier Souffle (Allow 30 min) 10.50 
with Chocolate Sause or Creme Anglaise and Fresh Whipped Cream
Prepared Tableside
Banana Flambé for two 8.50 per person
Cherries Jubilee for two 8.50 per person
Grand Marnier Supreme 10.50
Chocolate ice cream, raspberry sherbert hand whipped with Grand Marnier
Dal Rae Fresh Kirsch 9.50
Fresh fruit with Kirschwasser & French Cointreau & served over raspberry sherbert