New Buffalo Bills Is Smokin' Good!

New Buffalo Bills 

603 E. Buffalo St. 

New Buffalo, MI 49117 

(269) 469-9992 

It was a long time coming and I was told by a friend that I had to try New Buffalo Bills as soon as it was in full swing this spring. So today was the day. I happened to be in the neighborhood and suddenly got a hankering for some good BBQ. Fortunately NBB's was open and ready to serve. 

I think one of the things that got me hooked early on was the friendly voice behind the drive up. Because I hadn't really planned on sitting down to eat but, rather I did the easy, breezy thing and took advantage of their convenient drive-thru. I can assure you that now that I have enjoyed their fine BBQ I will be back and enjoy the fully remodeled restaurant along with a nice glass of wine to go along with my meal. So,  back to the friendly voice behind the drive up. The voice has a name - Jason. 

My order was placed: Beef Brisket Dinner and Texas Sausage Dinner. Each dinner comes with two sides, so I chose greens, cowboy beans, corn bread and potato salad. I pulled forward and was greeted by the "friendly voice." Believe me after a long day at work there is nothing more appetizing than great customer service. Jason assured me it would only be a minute and by gum, he was right! Quick, friendly service! Before I even tasted the cuisine I was hooked. 

The beef brisket was out of this world! It was flavorful, super tender and melt in your mouth goodness. The Texas sausage, while not my thing, was delicious. Steve, the sausage lover really enjoyed it. Personally I loved the greens. They were easily some of the best I have ever eaten. The cowboy beans are truly a meal all by themselves, especially when enjoyed with spoon-able corn bread. 

For those of you who are not meat eaters, no worry, there is plenty to choose from that does not come from anything that moos or oinks. One item that caught my eye was smoked tofu. I looking forward to trying it as well as their ribs and chicken. I guess there is very little need for me to fill my propane tank, acquire charcoal and set up the grill when I can travel down rt. 12 and let New Buffalo Bill's cook for me. So much goodness, such little time as the saying goes. 

The owners of the establishment have a long history in both nutrition and the culinary arts. All of the smoking comes from locally grown fruit trees and unlike some establishments that over smoke or over sauce their meat, diners can expect the perfect amount of smokiness, and seasonings. If you want sauce, sauce and more sauce, just ask NBB's has plenty to choose from. 

Large orders are available and meat is obtainable by the pound, perfect for all the summer picnics and gatherings coming around the corner. All items are available for dine in or carry out. New Buffalo Bill's also offers beer and wine. 

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Bourbon Street Bistro, NOLA Comes to LaPorte

THIS RESTAURANT IS NO LONGER OPEN - John has moved to The Bistro On the Greens in LaPorte - A review of that is coming soon. In the mean time enjoy this blog as an intro into Moultrie's world. 

There is little need to fly down to New Orleans in order to catch the NOLA vibe. Simply get in your car and drive to Bourbon Street Bistro located at 701 Lincoln way, La Porte, Indiana. 

You will be welcomed by deep, rich woodwork, tin press ceilings, antique slot machines, open staircase, and an over-sized pot belly stove. Let yourself be lulled by a vintage Creole atmosphere.  Be transformed and transported to a by-gone era. Tennessee Williams couldn’t have designed the scene any better. Imagine Vivian Leigh and Brando crying out over the banister and streetcars rushing by you as you await the first course. There is a spirit of the past that has been preserved in this Vaudevillian theatre formerly known at Etropal and John Moultrie’s sense of style and flair ensures that spirit of yesteryear is pervasive throughout his establishment. 

A word of warning: Don’t come to the Bistro if you think you are going to be watching calories. Be ready to indulge and treat yourself to a homegrown Mardi Gras. Moultrie’s homegrown recipes hail from a rich tradition in Cajun cuisine, seasoned with love by his ancestors. Couple that with his vast experience in the culinary industry and voila it combines to make the experience memorable and delish!

We began our gastronomical journey with a Hurricane Rum Punch, a NOLA tradition. Next, by recommendation of the staff we enjoyed Fried Green Tomatoes, which were perfectly fried and evoked comments including “mmm, nice, mmm, yes! Shall we place another order?”

Next came my order of Gumbo Ya Ya, which was very savory and delightfully rich with all the traditional Cajun ingredients of onions, celery, sausage and chicken in a traditional broth.  My fellow diners feasted on Blackened Salmon, Kitchen Jambalaya, and my dish was Bourbon Street’s soon to be famous Bourbon Street Smothered Chicken. Each entrée came with a superb corn bread mini-loaf. All in all the food was prepared fresh and served up hot and fast.

John Moultrie’s commitment to excellent and a desire to bring high quality entertainment, food and overall experience to the people of La Porte and surrounding areas deserves a huge round of applause. The next time I go I will have to find a way to save room for the Bourbon Street Bread Pudding. I have often said, you can tell the truest culinary ability of a restaurant by how good their bread pudding and other house made desserts are, next to that is their soup. It might be time to add cornbread to that list.

Bourbon Street Bistro offers live entertainment on weekends. While they do not take reservations, one can always try by messaging the Bistro via their Facebook page. Don’t wait too long to get in there on the weekends, it fills up fast!

Bourbon Street Bistro is currently open from 5 p.m. to 10 p.m. Tuesday and Wednesday and from 4:30 p.m. to 10 p.m. Thursday through Sunday.  For more information, call (219) 575-7261 or visit facebook.com/bourbonstreetbistro.

Just when you think nothing's perfect....

It was a fine alignment of stars that had us back in the saddle of culinary perfection again.

That's right, I'm talking about Bartlett's Gourmet Grill and Tavern in Beverly Shores, Indiana.

I honestly wasn't thinking about food at all when we set off for the exercise club after work. I was going to put in my 40 laps in the pool, and maybe scavenge the freezer a bit for anything to get by on when we got home, ever mindful of the calories awaiting me on the day that I imagine might be considered a holocaust of sorts by turkeys.

I told Mary I could be interested in a couple carry out items from a couple places on the way home that do carry out well. But there she was, her phone connected to exercise club wifi in the club lobby, in the hunt for something better than typical.

That's when she mentioned Bartlett's.

We'd been there and been wow'd before. But for not a while, through reasons inexplicable. I'll chalk it up to how stuff happens.

Anyway, I knew that whatever was going on there would be quality, and of course relished the thought of the only Hacker-Pschorr tap I'm aware of in this part of the world. But then she said the magic words: "Eight dollar build your own pasta special." And that was that.

Not that I'm a big pasta fan. But I was just in the mood, both for the food and the price. I locked in and mumbled the word 'Engage!'

We arrived lickety split, and seated ourselves at the bar where Kaleigh was poised to serve.

I did my best to not order my pint of Hacker-Pschorr too quickly while perusing the menu. Indeed, the "build your own pasta" option was in play. But the menu had other plans for us. After a few sips of my favorite golden nectar, we settled on a Bartlett's burger with dill potato salad for Mary, and the flatbread special for moi. And of *course* we were going to share.

How do I say this? Perhaps my reference to the "Orgasmatron" in Woody Allen's "Sleeper" (while staring at the cylindrical refrigerator in the corner of the bar) set the stage. Let's just say it felt like one big climax from start to finish.

The burger was fantastic, the meat cooked the way a medium should be cooked, juicy and slightly pink. The toppings actually stayed between the meat and the bun for the most part, which to me suggests a law of physics or two were defied. But I appreciate that. The potato salad was a dill lover's heaven. Excellent all the way around.

But as good as the burger was, the flat bread was all that and more. I'm not remembering exactly what went into it, although Vietnamese spiced pork comes to mind. And there were definitely pickled jalapeño peppers, which I adore. But add a heaping helping of the right cheese melted just so, and maybe the slightest hint of barbecue sauce in the meat, and we're talking about it deserving at least misdemeanor charge for coming just a bit too close to pearly gates grade. I mean, no flipping way - it was just plain incredible.

So there I was, initially patting myself on the back for clinging tightly to my latest food reduction wagon of sorts, suddenly and helplessly throwing all calorie conservation thoughts to the wind. We ate everything off both plates but one frightened slice of dill-drenched red potato. I enjoyed two pints of Hacker, and Mary a couple decanters of a fine Chianti. (And, yes, we *will* be there next Monday night for their tap beer special!)

As great as the food and drink was, the intangibles scored major points as well. The ambience was superb at the bar - quaint surroundings lit to perfection. Our bartender and server Kaleigh was an absolute delight, transporting our food straight from the chef's hand the instant it was available. She was fun to converse with as well, talking up a recent beer festival in Valparaiso, and singing the praises of IPAs.

And then there was the magic factor. I'd become quite enamored of Old Rasputin Imperial Stout in the last few months, imagining I was the only one who know about it. Well, lo and behold, I mentioned it to Kaleigh, who nonchalantly said, "Oh yeah, we have that..." pointing to the Bartlett's selection of tap beers. Say *what*? Here I've been drinking my Old Rasputin out of the bottle, and a local establishment has the intelligence and sensibility to serve it on tap!

When I finally awoke, I found myself in heaven.

And so will you. Find a way to get to Bartlett's. From food to people to drink, it's the complete dining package.

The Power of Yes

Despite my disappointment a week ago with the Blue Chip Casino representative who found a sure-fire way to forfeit hundreds of dollars in revenue in order to save two, I found myself visiting William B's Steakhouse again on Friday.

You see, William B's is a tough place to feel compelled to boycott in order to get through to the occasionally short-sighted accounting types of a business. From the fabulous food, brilliant bartenders, and super servers all the way up to Patrick Cullars, the general manager, there's plenty to miss.

Although the dining area is high class and rather "chill", we really love eating at the bar, which is located just off the casino lobby in such a way that one feels they're at a busy crossroads of "it takes all kinds" incarnate. It's a great place to people watch, and those drawn into the bar and dining area itself tend to be interesting and receptive to striking up a conversation.

We each had the perch specials. Mine was pan-seared, while my partner's was sautéed. Both were spectacular, with delicious accompaniments of fingerling potatoes and green beans. Looks like I'll have to start my diet all over again, because it was a feast, especially on top of the great bread basket that begins one's dining experience.

Patrick's philosophy is "the answer is *yes*", and it's from that seed of enablement that all the rest of what makes William B's so special flows. If you've yet to experience the complete dining and drink experience of William B's, make it a priority. But be aware that you'll likely wind up with an addiction for which there is no 1-800 number: an addiction for the finest dining and drink experience smart money can buy. While you might enjoy the thrill of risky behavior on the casino floor, William B's isn't a gamble - it's a certain, satisfying jackpot every pull.

One Small Step Up for Woman, One Giant Leap for Womankind

It was a great privilege to witness and participate in Step Up Women's Network's Shine and Dine in Chicago. The venue - Bridgeport Arts Center's Skyline Loft - was spacious and hip, the food and drink top shelf, the people beautiful inside and out. My faith in humanity was both rekindled and fanned to bonfire proportions.

Per their website, Step Up Women's Network is "a nonprofit membership organization igniting women & girls to fulfill their potential", "empower[ing] teen girls from under-resourced communities to be confident, college-bound, and career-ready, and propel professional women through connections, collaborations, and continuous development". It was refreshing to see such devotion to a truly practical approach to helping young women find their way into professional circles through personal interaction with strong examples of those who have gone and succeeded before them, and exposure to a well-connected, professional network.

The food was so impressive that I fell several stories off my diet wagon, and will likely be limping around in a culinary haze for days. There was no way to experience all of it, so I'll focus on what I had, which should in no way imply that anything I didn't try wasn't similarly amazing.

Opart Thai House's "Tiger Cry Beef" was my favorite. The word 'succulent' raced to mind, and the sauce was fabulous in its own right. Their "Pad Thai Tofu" was also spectacular, especially with just the right amount of their red hot sauce ("Warning, Will Robinson!").

Filini Bar and Restaurant presented a concoction called "Yellow Fin Tuna Sedani" that looked and tasted like nothing I've ever had. Imagine ziti noodles with a sort of yellowish, orange coating that made them look like Cheetos at a distance, topped with a mix of raw tuna in a proprietary sauce. I have no idea what all the ingredient were, but the overall texture and taste had me repeating a heartfelt "Wow!" after every bite. Richard Kim, the general manager, was a perfect host, sincerely excited about what Filini has to offer, and simply a joy to interact with.

RL's "Beer-Braised Short Rib Sandwich" was unspeakably good. While I regret not having one until I was already stuffed, it was probably a good thing, for I'm not sure I'd have had room for anything else had we stopped by RL's booth first. I *loved* the crunch of the light layer of vegetables situated between the meat and the bottom bun.

Honey Butter Fried Chicken's "Chicken and Grits" were a delicacy. I've never had grits prepared that way, to come out so visually indistinguishable from mashed potatoes. Great sauce on them, too.

Urban BBQ's "Pulled Pork Sliders" were indeed slippery, thrilling my tongue and sliding down my gullet in a way that had me wondering if I'd remembered to chew. Yum!

Vanille Patisserie's "Caramel Macarons" were sinfully sweet. (Mental note to go to confession this week....)

I'm not certain if a singular outfit served the alcoholic beverages, but the selection was great, and the pourers delightful, especially David, who deeply understood the essence of vodka on the rocks.

The care and detail demonstrated by Step Up Women's Network in every aspect of this event made it obvious that they know what they're doing, and are serious about affecting the lives of young women in profound ways. Don't hesitate to donate to Step Up Women's Network with confidence today.

Where the Culinary Rubber Meets the Comedic Road

Remember how I was raving about Italian Night each Thursday at "It's Vegas, Baby!" at Blue Chip Casino and Spa in Michigan City, Indiana?

Well, just when we thought it couldn't get any better, it got way better - orders of magnitude better as a matter of fact (assuming you're engineer enough to appreciate that phrase).

First of all, Sunday evening was their regular menu, which we'd accidentally seen once, but never ordered from. It contains a large array of selections, from appetizers, to hand made pizzas, to sandwiches, to home style cooking, to significant seafood and steak offerings. There were also specials. We started with the best jalapeño poppers we've ever had.

I have cat-like curiosity about meatloaf, so I just had to know. It came with mashed potatoes, those curly, fried onion thingies that are a bit like loose Christmas tree garland, and sliced, cooked carrots. Just the right amount of a fine mushroom gravy coated the top of the meat. And I'm sorry, mom, but this was far and away the best meatloaf I've ever had. It was a solid inch and a half thick, and more on the meaty side than the bready side, which is how I prefer my meatloaf.

My partner ordered the seven ounce filet special, which included green beans and garlic mashed potatoes. She said it was to die for and, indeed, my taste buds crossed through this veil of saliva to awaken in a more heavenly place after sampling it.

Courtesy of the casino's generosity in the form of food comps, we were there to sample. To that end, we also ordered the margherita pizza, which wound up being best of class as well. We had just enough funds to order the chocolate silk pie, which was essentially a fireworks climax to our gluttonous foreplay. We should have eaten only half of it (isn't it great when you have to look either over or around your dessert to see the rest of the room?), but (sing the rest of this to Don McLean's "American Pie") Satan was laughing with delight, the day, the waistline, died.

But that wasn't all. The $23 bottle of wine we selected was fantastic *and* we stayed on for the free comedy show (a Sunday night feature, I believe), ordering a couple more bottles of the same along the way. I suppose three bottles of wine for two people sounds excessive but, hey, we're talking about a five hour period on an extremely solid base of memorable food, and a couple comedians whose material would have leveled us even without Bacchus' ecstatic blood coursing through our own veins. As a matter of fact, the final comedian Vince Carone was so spot on regarding what's wrong with America that George Carlin had to have been hovering somewhere in the room, flashing two thumbs up while grinning from ear to ear.

Our server Heather was a real delight. She was warm and attentive, her timing impeccable. If the kitchen was the orchestra, she was the conductor shaping the phrasing, the balance, the overall experience. Bravo, maestro Heather! Bravo!

Make haste to this incredibly versatile eatery. The menu has you covered across a broad spectrum of prices. Did I mention that they even have a "make your own mac and cheese" offering? I mean, need I say any more?

"Untitled" and Unparalleled!

The feeling begins to swell and build like a well composed chill song knowing that you are about to indulge in something “special.” The excitement builds as you drive north on 90/94 and capture the luminous buildings coming into view. Senses are heightened. Lake Shore drive beckons you to come closer, closer, closer. Rhythmically you turn on to Monroe, catch a glimpse of Millennium Park, slide past the River, and join the electric vibe of the Near North hub of Chicago. The sultry stillness of “Untitled” can easily be missed as the entrance embraces a minimalist approach holding fast to the “speakeasy” dynamic. Let the mystery take you back to a place in time when no lady would dare enter into a supper club without being dressed to the nine’s. No man would risk being in the company of a well-dressed lady unless he was ready to suggest by adornment that he was indeed the escort of the night.

As you walk toward the unmarked doors, expect to be greeted by doormen who mean business, and their business is to beguile you to enter and leave all your prohibitions behind. Imagine yourself slowly, gracefully careening down an open staircase with adornments everywhere that suggest seduction. Let the reds, dark wood, gold hues, and gun metal grey encircle you like smoldering embers of passion and prose. As you descend into the foyer, the cabaret-esque stage dances before you with the same pageantry of carousels of times gone by. Surely you will see the likes of Greta Garbo, Bette Davis, or Clarke Gable sitting at stage side. Live music swirls throughout like incense rising to the heavens. Attention to detail is evident, and the theme of the supper club even extends into the “Ladies Room.” The bar to the left of the Hostess is filled with large comfortable couches, a large bar area and the perfect place for the start to a romantic night or catching up with friends. The main dining room holds the stage, and to the right is a smaller, quaint dining room with a wide variety of seating, including more private, secluded alcove rooms.

I caution you, that although you can dine alone, it is inadvisable, as the servings are meant for sharing. Untitled is meant for sharing! I can attest to this, as I dined alone. My gastronomic exploration was one of the most incredible culinary experiences I have had in a long time. The attention to detail again comes to mind as I was impressed with the simple embellishments that turned a simple deviled egg into “wow!” My head waiter was Colin. After sharing with me his recommendation for a nice “red,” he took the time to share with me the goal of the chef and the desired outcome of “Untitled.” Considering that he was with Untitled Supper Club from its grand opening, he was very capable of fulfilling the philosophy of the establishment. We discussed the simplicity of deviled eggs being on the menu which are a representation of what might have been served during the prohibition period. (somehow the name deviled goes well with the sinful nature of the cuisine, do not go expecting to remain on a low fat, under 1,000 calorie day!)

There are two categories on the Tasting Menu. One is priced at $69 and the other $44. I was able to enjoy a wonderful crossover of the two categories, with Colin paying close attention to my allergies and likes. The Chef tossed in a few surprises which as I understand is his prerogative. All of the wait staff went out of their way to ensure that I was being well taken care of. Now, one might say, “well, they knew who you were!” It didn't matter as I observed how others were treated, and I saw no difference in the level of care, service and attention given to all the patrons. (I will share below what items I had and expound on them at the close of this article)

A very friendly voice turned my attention away from the delights before me, it was manager Daniel Barat. He offered me more red wine and kindly engaged in a little banter about the place and was stopping by to make sure that I was comfortable. He generously offered to show me around later on if I was able to stay around past 10. I knew in an instance that both Daniel and Colin, truly believed in the supper club and all that it had to offer those who sought refuge in the warm escape. The food, lighting, colors, sound all lured me into a sense of well-being. I assured Daniel that I would love nothing more than to explore more of what Untitled had to offer. I expressed that the sheer decadence of Untitled guarantees that no one leaves without feeling their seductive side swell to a wonderful crescendo.

I look forward to visiting Untitled Supper Club again and again. I will be certain to come with friends the next time. I highly recommend this venue as it is perfect for a night of romance, escape, and a passionate exploration into the way dining should be.

“mes assiettes du plaisir” (my plates of pleasure)

• Chef’s Charcuterie & Cheese
• Deviled Farm Eggs, w/ bacon-n-chives, peperonata
• Genesis Farms Greens, w/ capriole farmstead goat cheese with a light touch of citrus
• Bacon Wrapped Dates, w/ yogurt and pine nut garnish
• Crispy Squash Blossoms, (house made ricotta, truffle honey)
• Pork Belly Hash, bacon, peas, over easy egg,
• Grilled Asparagus, with salt pork, fried farm egg
• Whiskey Ginger Carrots
• Pan Roasted Tenderloin Fillet, with fried grits

I thought about rating each dish, but, I simply cannot, each was spectacular. The use of eggs as a combination was a wonderful surprise and added a delightful richness. I truly regretted that I could not eat more of each item, but, the quantity of tastes and the sumptuousness contributed nicely to a feeling of contentment. I regret not experiencing dessert as the descriptions put a nice modern spin on old time favorites: Chocolate Mousse, Strawberry Shortcake, Creme Brulee, and Apple Pie.

On a personal note: I think it is important for us to remember the way it was, the way it should be and just revel in the way our parents and grandparents celebrated a night out before we became locked in to heavily chained dining establishments. Go ahead indulge...you will be glad you did!

Untitled is located at 111 West Kinzie Chicago, IL 606054. 312.880.1511

It's Vegas Baby, revisited

Well, the difference a week or two makes.

I know it's probably not fair to be comparing William B's to It's Vegas Baby. After all, William B's is essentially as good as it gets. The staff is beyond expectation from top to bottom, the top being Patrick Cullars, the bottom... well, there truly is no bottom. The staff reflects and clearly respects Patrick's vision. There's no discontinuity between portrayal and enactment. Our latest experience was guided by the 17 year veteran Katherine, a consummate professional, whose admission of 17 years of devotion to impeccable service suggested she began her tenure as roughly a 13-year-old, which of course couldn't possibly be. I'm just trying to do the math backwards from her youthful appearance and demeanor.

Anyway, back to It's Vegas Baby.

I'm not sure exactly what happened at the front desk, but despite having made a reservation, others who hadn't made reservations were admitted before us, despite our standing right out front in clear view. Not sure if that sounds like a typical snafu to you, but it felt that way to us. And despite having made that reservation merely 15 minutes in advance, the hostess still needed to ask my name, which is a rather easy name to remember for most people ("Champagne").

After that, we had excellent service from Andrea, who has impressed us before. But it seemed a bit odd to hear that the wine we ordered - a staple on the menu - wasn't available because "it still hasn't been loaded off the truck". Um... really? So we said we'd wait for that unloading to take place. But it wasn't available in the 15 minutes wait time projected, and there was no attempt to coax us into an alternative for the same price, so we bailed on that portion of our order.

As usual, the food was great, and the portions generous. But you know how it is when you feel like the theme from "Twilight Zone" should be playing? That's how the experience played out. Perhaps Rod Serling would have felt at home, but we felt as though we were extras in a B movie.

Patrick Cullars Takes Wine and Fine Dining To a Whole New Level of FINE! 04/29 by ArtSees Diner Radio | Entertainment Podcasts

Patrick Cullars Takes Wine and Fine Dining To a Whole New Level of FINE! 04/29 by ArtSees Diner Radio | Entertainment Podcasts
Join Mary E. as she welcomes Patrick Cullars to ArtSees Diner Radio. Patrick is the General Manager of William B's Steakhouse William B's is located in Blue Chip Casino and Spa, Michigan City, Indiana. Patrick is a member of Society of Wine Educators as a Wine Steward/Sommelier. He obtained certification through the University of Nevada Las Vegas in Food and Beverage, as well as Hotel and Casino Management.

Patrick is the consummate professional, and is known for sharing "I have the best job in the world!"

Blue Chip Casino and Spa is a member of the Boyd Gaming Family! Special thanks to the Boyd Gaming Family for sharing Patrick Cullars for this exclusive interview.