Offbeat Eats

Back in 2013, I did a brief review of one of my favorite Montreal beer bars: Reservoir. Since then, I’ve had half a dozen revisits there, ranging from just stopping in for a pint, having dinner, and, well, everything in-between. On our recent trip to Quebec, we needed a light “fill in” meal to tide us over to a feast the next day at Au Pied de Cochon’s Cabane a Sucre, and this turned out to be the perfect opportunity to stop in and do a follow-up review of reservoir, including some of their mid-day menu.

Despite doing most of my growing up in Arizona, once I graduated from high school I pretty much immediately moved across the country for school, and haven’t lived there in almost 30 years. However, I still have a small stable of favorite restaurants from my years living there that I like to revisit on occasion. Many of those places I used to love are now gone (like Apache Junction’s The Mining Camp, which closed after a fire back in 2015), or some of even sadly morphed into poorer versions of themselves, but there’s a good number of places like The Chuck Box that manage to soldier on, even as the neighborhood around them changes (the Box, for example, is now dwarfed by high rise buildings built by ASU). Every once in a while it’s nice for me to do a followup on old favorites, revisiting them and make sure that they are staying in form. With that in mind, when I was passing through town on a recent business trip, meeting up with my friend Karla for another trip to Haji Baba was in order.

Since I’ve been running this blog for well over a decade, every once in a while it’s worth revisiting some of my old favorites and see how the places are doing. In this case, an outing with a local Upper Valley Foodie facebook group has us revisiting The Baited Hook, the well-known “clam shack” on the shores of Mascoma Lake in Lebanon, NH (years later, I still get in arguments about this, but The Baited Hook in unarguably still in Lebanon). Indeed, it was way back in 2008 that I originally reviewed them, and there was a lot I liked back then: a nice dining room and outdoor patio overlooking the lake, a decent burger, and a fair selection of fried seafood specials. Nothing fancy, but certainly enjoyable, and popular with the folks living on the lake.

Every once in a while it’s nice for me to do a followup on old favorites, revisiting them and make sure that they are staying in form. In this case, my trip to Minneapolis gave me a good chance to stop by and check in on what remains as perhaps my favorite breakfast place ever, Al’s Breakfast. It’s best if you read over my older review, but it’s basically a small, 14-stool diner wedged in what’s literally a roofed over alleyway in Minneapolis’s “Dinkytown” neighborhood. “Narrow” is an understatement, since a limber person literally can touch both walls at points, and as you sit enjoying your breakfast (aside from special events, it is a breakfast-only joint), if it’s at all busy there’s someone hovering mere inches away waiting for your seat. And the food? The breakfasts at Al’s are fantastic, ranging from egg dishes and omelets to pancakes to house-made CBH, and it’s the ultimate in the short order experience: your order belted out by the staff, echoed back by the person running the grill (back in the days, it was almost always one of the two owners, Doug or Jim).

(Closed) Way back in 2013, I did a review of a relatively new addition to the Ohio City dining scene: Black Pig, which had been newly opened by chef Mike Nowak (who had previously been executive chef at several other Ohio City hot spots, including Bar Cento and Market Garden. Since that visit, a lot has changed with Black Pig. For starters, they’ve moved, from their relatively cozy location on W 25th to a substantially larger location on Bridge Ave that used to hold the revered Parker’s restaurant (meanwhile, their old location was taken over by neighbor Nano Brew, providing them a much-needed increase in space). With the move, they ended up retooling the menu a little bit; the focus is still definitely on “New American Cuisine” using locally-sourced, seasonal ingredients, particularly focusing on Ohio’s beef and pork products, but shifting a bit more towards a more regular menu; my two previous Black Pig visits had custom chef’s tastings, and while they’ve still got an impressive “Tasting Menu”, it’s generally now just a prix fixe menu with periodic seasonal updates. And with the substantially enlarged space, Black Pig does a lot more “Private Dining” events than they used to as well. But I continue to hear some really good word of mouth about Black Pig, so I figured that ending this year’s Death March there would be a great opportunity to check in on how they are doing.

I’ve got a number of reviews here that are, in the grand scale of the internet and blogging, well, ancient. For example, way, way back in 2009 I did a review of Wonton Gourmet in Cleveland, and while I’ve had many, many trips back to the Cleveland area, I haven’t actually been back to Wonton Gourmet in almost a decade. But with this year’s Cleveland “Death March”, not only was I revisiting Cleveland, but we were literally walking right by Wonton Gourmet at lunch time, so I decided it would be a good place to stop, take a break, and see if Wonton Gourmet was still as good as I remembered.

Every once in a while it’s nice for me to do a followup on old favorites, revisiting them and make sure that they are staying in form. One of my oldest reviews on this site is almost 12 years old: a visit to the famous Regency Cafe, which is pretty much the canonical British “Greasy Spoon” for the London area, attracting a wide cross-section of London society all looking for the classic, stick-to-your-ribs old-fashioned Full English Breakfast, aka a “Fry up”. Actually, this is probably my dozenth visit to the Regency “Caff” since first coming in 2006, I usually make it a point to visit at least once every trip (although holiday closings and my odd travel schedules have prevented that a few times). So, while they neighborhood has changed a bit (like much of London, sprouting newer, taller buildings), the Regency is still going strong.

It’s never a good thing when you hear that Restaurant Impossible (or any of its counterparts on other networks) is coming to town. To even be eligible to be on a show like that, your restaurant has to be on the verge of failure, and the owners up against the ropes. Being on a show like that literally is one of the last grasps of the desperate. So which local, failing, and desperate restaurant was Restaurant Impossible here to fix? Sadly, I can’t say I was surprised to hear it was Gusanoz, our local Mexican restaurant (indeed, probably the only place locally I can call Mexican without putting quote marks around it). Gusanoz is no stranger to these pages. Indeed, since I started writing Offbeat Eats, including this review I will have written them up four times (a record!). And, indeed, I’m not sure the paint had even dried on Restaurant Impossible‘s renovations back in May before my readers, friends, coworkers, and acquaintances started asking me if I had been by and checked out the “New” Gusanoz. Well, in short, I hadn’t. I might have checked it out right away, but that time of year was busy (back to back trips to Austin and Chicago, indeed, the very day Gusanoz was getting its makeover I was eating Carnitas at Carnitas Don Pedro in Chicago). And then several other trips (in no particular order, San Antonio, Iceland, and Germany) came up, and I decided that, overall, it was best to give them some time to settle in to the new state of affairs and see if the Restaurant Impossible changes “stuck”.

Every once in a while something happens that causes me to revisit a place, be it finding out that I missed (such as finding out that I had missed the best dish at the now-closed The Pines Cafe in Palmdale, CA, or finding out that a place has a new menu. This is actually my third writeup of Gusanoz (my second introduced you to their burger business, Revolutionary Burger), but a few weeks ago they made another menu change that I thought was worthy of checking out: they added breakfast.