Caper berries are *not* the same thing as capers. They are both delicious, but caper berries are the size of table grapes and full of nicely crunchy seeds. “Capers” usually refers to the flower buds of the plant, and are much smaller (and what you want to use).
Dennis Lee
dannisree
Staff writer at The Takeout. Also: Saveur Humor Blog Award Winner, professional pizza maker, and insufferable troublemaker.
I’ve discovered Michelin restaurants enjoy serving uni and I’m for it. The most fabulous use has been in Washington DC at a restaurant near Kamala Harris’ home. It’s called Xiquet and about 6 pieces of uni were served on a miniature, toasted brioche bun (made in-house, of course) coated with kelp butter. Read more
Good to know! That totally makes sense.
The only time we’ve tried uni was at an all you can eat sushi buffet in Vegas. Apparently it wasn’t the good stuff. the texture was like of slightly chunky wound drainage, and the taste like the old iodine soaked bandage just ripped off said wound. Read more
Don’t forget the best time of year makes a difference for the taste of uni. Never eat it in the summer months. Best to eat in the winter months.
When I tried it for the first time, it was slimy and runny like snot and barely had any taste. It took a while before I tried it again and the second time, I tried it at a very nice place and it was like night and day: creamy, full of brine-y flavor. I have been hooked since and always order it now if the place looks… Read more
I’ve tried uni many, many times and most often it’s offputting. But when it’s good, it’s AMAZING. Read more
I was also surprised that Halo Burger wasn’t mentioned. Also, Hot ‘N’ Now had an olive burger that was pretty popular and available outside of central MI.
I’m not sure about mayo and olives, but muffuletta seems absolutely perfect as a burger topping.
I just finished a bowl with this on it, and my impressions were almost exactly the opposite. I had 0 gristle, I could clearly taste garlic, and the piece size was reasonably uniform (longest was maybe 2 inches). Read more
Any chance to going back to calling this meat or chicken or pork instead of protein?
Well that’s disappointing, the pollo asado is now getting ordered equally to barbacoa which is my go to, shame the follow up falls flat
It’s my observation that Chicago-area restaurants that attempt to go national are very often worse the farther the franchise is from Chicago. Every example I can think of it related to a deep dish pizza, so I hope Portillo’s avoids this fate.
Too inconsistent within the chain. At some locations it’s been ok at others nearly inedible.
Wake me up when they make a passable Beyond version of Honey Walnut Shrimp.
Alex vs america does a great job of this. They very intentionally let you peak behind the curtain during the whole show.
Also, if you are on the wait-staff, just be honest if something was forgotten. Don’t use, “we are busy,” as an excuse. We know you are under-staffed and are willing to wait. But if only one person in your party has their salad and the other person has waited 10 minutes after and still no salad, and other tables that… Read more
The part of our population that makes up “potentially insufferable customers” seems to think that the world was just going to snap back to pre-pandemic activity and behavior after a world-altering event. They are obviously not equipped to deal with any kind of change. I’d love to see a survey of those individuals… Read more
You’ve got a bunch a variables that makes yours more okay. It’s got to be a local establishment, and you have to have worked there for long enough to have a relationship with the owner. Also helps if owner is there at the time (sounds like he was) so he doesn’t happen to check a security camera at some point and see… Read more
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