Best Dishes of The 2012 Hiatus

Work, travel, dinner, work, deadlines, chores, sleep, life...seasons pass and suddenly it's fall. And so is the highly uninteresting story of the Drunken Goat Hiatus of 2012.

I wish I could say the hiatus was spent in the Basque region of Spain learning new cooking techniques and taking weekend trips to San Sebastian and southern France. Sadly, it was not. It was, however, filled with a lot of delicious meals, many enjoyed with wonderful friends and family. Here are a few of the standout dishes I enjoyed most during the blogging hiatus.

Succulent Sicilian pork shoulder at Next

• Spalla di Maiale Brasato at Next: If you asked anyone who went to Next for the Sicily menu, there was one dish that was unanimously agreed to be the best: the pork shoulder. Sous-vide and braised for six hours, the fork-tender pork melted in your mouth with every bite. I'd like to find a way to recreate this dish one day.  
• Taglionini Nero with Crab and Sea Urchin at Balena: This dish is the dish that made me fall in love with sea urchin. After a not so great sea urchin experience at Nellcote (it was paired with burrata, and the texture didn't work for me), this pasta dish finally made me understand what the sea urchin buzz was all about. 
• Burger at Au Cheval: I don't eat burgers very often, so when I do, my expectations are high. Needless to say, this burger met - and exceeded - my expectations. Top it with a runny egg and Au Cheval's famous thick cut bacon to really put it over the top (but honestly it doesn't need a lot of bells and whistles). 
• Butter Cake at Mastro's: This dessert is so good it has a Facebook page for the people who love it. Served warm with a side of whipped cream, I almost had to pay the waitress to take Mastro's signature dessert away from me. 
• Fried Chicken and Mashed Potatoes at The Lady and Sons. Located in Savannah, Georgia, The Lady and Sons is the cathedral of Paula Deen and all things southern comfort food. So much butter; so much goodness, ya'll. While I had to double up on classes at Flywheel Chicago to work this meal off, it was worth every calorie. 
• Secret Hamachi at Arami: Comprised of yellow tail, mushroom and truffle oil, we had to wait a while for this simple yet incredibly flavorful sashimi dish. It was well worth the wait. Truffle can be overpowering if not weilded correctly, especially with a light and mild fish like yellow tail. The restraint demonstrated in this dish made all the difference. 



Crispy, juicy and positively sinful  

• Tea Smoked Duck Breast at Belly Q: Served with sweet buns and chinese broccoli, this dish was so good my dining companions and I ordered a second helping. 

After meals spent with good company and, let's face it, usually good wine, these were the dishes that had me thinking about them the next morning. 

What meals, dishes and restaurants have caught your attention lately? Leave a comment and let me know. 

Burger Bliss at Kuma's Corner

The Megadeath burger: bloody and ready
for consumption. 

After five years and three foiled attempts, I finally made it to Kuma's Corner, a heavy metal bar located in Chicago's Avondale neighborhood. It's known for a few things: a cramped kitchen (16x6 to be precise), loud metal music and the best burgers within city limits. 

Kuma's is also notorious for its excessively long waits. Patient patrons can expect to wait more than two hours on a weeknight or weekend to taste one of Kuma's coveted burgers. Arrive hungry and you will surely end up fighting with your dining partner while you're waiting outside on the sidewalk.

I hadn't planned on writing about my visit to Kuma's. It has been covered so many times, and I wasn't sure I'd have much else to add to the discussion. 

However, my Lair of the Minotaur burger (brie, caramelized onions, pancetta, bourbon poached pear) was simply one of the greatest burgers of my lifetime; I couldn't not post about it on The Drunken Goat Dispatches.  

The bourbon poached pear offered
a slightly sweet contrast to the salty pancetta and brie.

The large roll served as a sturdy (but no overbearing) base for the thick, well-seasoned burger. The toppings were perfectly portioned, making for a well-constructed burger that stayed together with every large, heaping bite.

To say that Kuma's set the bar high for all future burgers is an understatement. I admit to even soaking up the extra burger grease with my remaining french fries. I simply didn't want it to end.