• 120 E. Michigan Avenue
• Paw Paw, MI 49079
• (269) 657-3654
• Website
• No Online Menu

When we leave home, I usually have a dining plan.  I take pride in researching and finding the best place to eat along our route.  For some reason, on our recent trip home, I didn’t do that.  We just got in the car and started driving.  J had just gotten off work and we were heading to Chicago for the holiday weekend. 

It was about 1:00 and we were both hungry.  I suggested just getting off in Paw Paw and seeing what we could find.  J thought she had seen a place downtown but when we drove by, it didn’t really look like a lunch spot.  I went to turn around in a parking lot off of Gremps Street and staring us right in the face was a sign for a Bistro.  We didn’t see it from Michigan Avenue, but a Bistro sounded like a good place for lunch.

Bistro 120 is on Michigan Avenue between Kalamazoo Street and Gremps Street.  The storefront is actually a O’Farrell McGuire’s Irish Pub.  The Bistro is behind the bar with the main entrance from the parking lot behind the building. 

We entered the Bistro and were met right away by someone who told us they were done serving lunch in the Bistro, but were still serving in the pub.  We followed a hallway around the corner to come into a typical Irish pub setting.  Along the wall were a number of two tops.  The tables in the middle were all set up for six to eight people.  The two tops were all filled and we didn’t want to take a huge table, so we took a seat at the bar.  The waitress handed us a couple menus and said she’d be right with us. 

We ordered our drinks while we were looking over the menu.  The selections seem to change daily which is why I couldn’t find one online.  I should have grabbed one of the days menus just to give you an idea, but I didn’t. 

J ordered the turkey sandwich.  They use fresh roasted turkey from Ottoman’s in Marshall.  It was sliced pretty thick and put on a sandwich.  What really sold J on the dish was a jalapeno cranberry sauce that was served on the side.  She put it on the sandwich and really loved it.  The turkey was very moist and tender.  She isn’t too crazy about big chunks of meat in any dish, but these pieces of turkey fell apart in her mouth.  Alongside the sandwich were some Ruffles potato chips and some coleslaw.  Before the sandwich came out, we both got soup which was included in the meal.  She chose a cheesy chicken soup which, again, she loved.  She said the broth was like a cheese soup, but it still had the chicken noodle feel to it. 

I went with the grilled ham and three cheese.  This thing came piled with ham on a grilled rye bread.  There were six slices of cheese…three above and three below the meat.  Without the meat, this would have been a good sandwich.  With the meat, it was great.  There was a lot more ham than I expected there would be and I didn’t have to worry about leaving hungry with all the food we got.  My sandwich also came with soup, chips, and coleslaw.  The soup I chose was actually Linda’s Spicy Chili.  It wasn’t really spicy, but it was good.  I’m usually a little hesitant with chili because it’s usually more beans than anything.  This chili only had a few beans and a lot of meat.  Exactly how I would make it at home.

Our bill was about $24, but we really got a lot of food.  Both of us were having trouble finishing and we didn’t even get bread before our meal.  Our waitress said they had so many Thanksgiving pies, there was no room for rolls.  She did get some done before we left though and she bagged them up and made us take them home.  We never would have known that were supposed to get rolls so it was really nice of her to go out of her way to  make sure we got some before we left. 

I don’t know what the actual Bistro is like, but the food was outstanding even if it was served in an Irish pub.  When we eat at places that call themselves a “bistro” I usually leave hungry.  This was not the case.  We got great food in family restaurant style portions.  We found Bistro 120 on accident, but it was a great find. 

Linda's Spicy Chili

Turkey Sandwich w/Jalapeno Cranberry Sauce

Grilled Ham and Three Cheese Sandwich

We’ll have tonight’s Behind the Dish post for you a little later. In the meantime, we thought we might satisfy your curiosity about what kind of Thanksgiving we’re planning for our day off tomorrow. Maybe you’re envisioning our family sitting down to an elaborate feast of authentic traditional foods lovingly prepared together. Well…not quite!

The truth of the matter is: When you cook six nights a week for a living, and even more on top of that for a catering business, the last thing you feel like doing on a holiday is COOKING! On the contrary, you can’t wait to sit back and let someone else do the cooking for you!

Normally, that might mean going out and looking for a restaurant where someone else is serving up a traditional Thanksgiving feast. But here’s another secret: In our family, most of us aren’t crazy about turkey. So what do we do? We go to the Siam Cafe on St. Clair Avenue and order up a Peking duck and all the trimmings for a great Chinese dinner.

We hope you have a terrific Thanksgiving tomorrow, however you celebrate it. Remember, if leftover turkey loses its appeal quickly for you, we’ll be back Friday, ready to help out, and with another great James Beard dish in the lineup. And if you just feel like doing something different tomorrow, or your original plans for the day should fall through, you’re welcome to take your cue from the Parker family in A Christmas Story and give something different a try, just like we do. Take it from us: there’s nothing like that “Chinese Turkey”!

Alcooliques, retrouvez-nous à la Porte de Versailles du 26/11/2009 au 30/11/2009 !!

Dates/horaires : 26-27-28-29 novembre: 10h-20h
30 novembre: 10h-18h

Prix d’entrée : 6 Euro

Tonight’s James Beard special is halibut with a lump crab and artichoke velouté sauce (a stock-based white sauce). To prepare it, we made a shrimp stock from shrimp and lobster shells that were simmered with carrots, celery and onion, then strained and reduced the stock. We then made the basis for a white sauce and added the shrimp stock with a little black truffle paste and Parmesan cheese. We are serving the entree with a basil pesto torte. A truly elegant and delicious fish dish!

Som lycklig innehavare av guldkort brukar jag ofta besöka bistron för att få viss spridning av maträtterna och med den nya programvaran i kassaregistren fungerar detta verkligen smidigt.

Men ibland kompletterar ombordaren rutinen med att skriva ned alla uppgifter som finns både på årskortet och körkortet på kvittot innan han/hon lägger det i kassalådan.

Idag fick jag dessutom skriva under kvittot som när man handlar utan PIN-kod.

Detta är inget stort problem men just idag såg jag att han läste manualen innan jag kom fram till kassan så jag fick känsla av det stod i manualen att han skulle göra så.

Allt är helt OK för min del men det verkar vara lite extra jobb för alla.

Ingen stor fråga men det upplevs lite onödigt besvärligt då i alla fall alla årskortets uppgifter redan finns i kassaregistret (och på kvittot).

Och varför behöll ombordaren kvittot? – Skulle inte jag ha det?

Saratoga explica cómo conoció a Dulcinea

Desde Sandy Point voló Saratoga para poner a prueba las reservas de nuestra bodega. Alto y colorado como lo han de ver, rasmillado del alma tras sus últimos naufragios, pero vivo, sediento y dicharachero, asomó por los pórticos de las nuevas instalaciones de El Tepual. Lucía una estrella roja sobre el fondo negro de su habanera. El Tigre fue el encargado de servir como anfitrión, la Crespa de conductora y el Mochero de ofensor oficial, su rol frecuente. Fromage, papas saladas y frutillas con crema fueron los sólidos, mientras que estrellas de oro, bouchones y palmas, casi siempre merlot, hicieron la alegría. El Duende desapareció como una melodía en el infinito horizonte del Reloncaví post-salmonídeo. En plena crisis, las luces anaranjadas de los neones se filtraban entre los edificios del centro, que lucían serenos en su resignación al vacío de los apartamentos. Luego de algunas vacilaciones, Saratoga hizo gala de su prodigiosa memoria, que alcanzó cimas inalcanzables bajo el efecto de los mostos, nutriéndonos con la versada helenística primero, y quijotesca después. A la manera de Cortázar, nos retiramos en buen orden, dándonos empujoncitos en los hombros al trepar por las escaleras, los estómagos enmostados, los oídos aún tibios con el castellano entrado allí desde Punta Arenas, derribando la muralla que se levanta entre  el domingo y el lunes.

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Mee Goreng Ayam ~ Fried Chicken Noodles.

This is a speciality in most Mamak Restaurant but in Padang Kota Corner, this ala carte is elevated to perfection.

The serving is prepared with the finest ingredient. The Chicken meat is first roasted to golden perfection and then marinated into the yellow noodles before being fried again at high temperature to lock in the taste.

The portion is big, the price is right. Come enjoy this week a plate of Padang Kota Corner’s deliciously prepared Mee Goreng Ayam.

Making James Beard’s Basil Lasagna takes, as you might guess, lasagna noodles and basil — more properly, basil in the form of pesto, the sauce made from basil, garlic, pine nuts, parsley, oil and Parmesan cheese. It also, as you might similarly guess, takes some eggs and ricotta cheese, as well as more Parmesan and mozzarella. From there, we build on his recipe a bit. For one thing, it calls for only two layers of lasagna noodles; we’re using four. For another, we’re kicking up the cheese factor by alternating layers of fresh provolone and mozzarella with layers of fresh Parmesan and mozzarella between the noodles and the pesto-ricotta mix. Third, we’re adding just a touch of lemon zest to heighten the flavor. We even drizzled a little Mornay sauce around the edges for a finishing touch. Come in and see what a hint of lemon does for a pesto lasagna!

]Nosso mais novo cliente: Mule Bule- Bistrô & Café – Bourbon Shopping Novo Hamburgo

The video from our latest wine dinner, the Spanish Regional Wine Dinner, is ready for your enjoyment:

Details to follow on our next wine dinner. (It was originally planned for December 15, but that date is changing. We will let you know when we reschedule.)

Today, a couple of friends and myself took a trip around Roosevelt St. down to 12th Ave, then down Grand Ave. to Van Buren and back home. Despite the unfortunate darkness and chilliness, we had a wonderful time. I was able to take some beautiful pictures (you can see them here.) We went by a lovely Episcopalian church, a denomination I’m not very familiar with. After some schooling from Mary and Victoria, I feel slightly more informed and much more curious. They’re going to attend one of the services tomorrow so I’ll have to see what they report back. The decor on the facade of the church as well as its courtyard was rather confusing to me: crosses of all types intermixed with a meditation circle (generally considered pagan) as well as some Jewish symbols intermixed. I wish the cathedral itself would have been open to so we could peek around it.
We finally walked over to the large statue right by the Roosevelt and Central light rail station on our travels. After walking around it a few times, I discovered the inscription: -Release the Fear-
“Mission: To reverse the paralyzing efforts of violence in our communities by promoting healthy resolution of conflict utilizing the healing power of education through art. Find this interesting non-profit’s site here, with options for donations and volunteering.
During the whole trip, I tried to employ the techniques I learned about from Joel Meyerowitz, and I certainly have a long way to go. It’s very hard to try to merge his aesthetic of focusing on a feeling or the complexity of a place to the photojournalism stance of capturing a single event and following certain photographic style rules, such as EDFAT.
Before we headed home, we stopped at the best little bistro on the Roosevelt block in my opinion – though I unfortunately didn’t notice the name (obviously I was delirious from hunger), the food was wonderful, and the one-cook-shop necessitated interesting conversation.

Here are the menus for Week 4 of the James Beard Project. (Of course, we will be closed Thursday. Happy Thanksgiving — Gobble Gobble!):

Monday, Nov. 23 — Basil Lasagna (Beard on Pasta, p. 157)

Tuesday, Nov. 24 — Halibut with Crab (James Beard’s Fish Cookery, p. 107)

Wednesday, Nov. 25 — Sole with Shrimp Sauce (James Beard’s Fish Cookery, p. 192)

Friday, Nov. 27 — Chicken Sauté with Figs and Cognac (James Beard’s Theory and Practice of Good Cooking, p. 166)

Saturday, Nov. 28 — Steak Au Poivre (James Beard’s Theory and Practice of Good Cooking, p. 159)

Am Samstag war ich mal wieder in der Heimat unterwegs und angesichts dieses tollen Ereignisses beschlossen wir, uns zum Frühstück den Brunch im Alex an der Reinoldikirche anzutun. Da wir nicht vorher reserviert hatten, konnten wir nur noch einen kleinen Tisch am Fenster ergattern, der definitiv zu klein und eng für drei Personen war. Egal, wir bestellten unsere Brunchs und Getränke und machten uns über das Buffet her.

Die Auswahl war wie stets sehr gut, nur die Probleme mit mangelnden Messern und Tellern kriegt das Alex einfach nicht in den Griff – so entstehen immer wieder Wartezeiten. Das Angebot umfasste neben Brot, Brötchen und Croissants die üblichen Verdächtigen: Wurst, Käse, Marmelade, Nutella, Schinken, Eier, Frikadellen, Würstchen, Müsli, sowie unterschiedlichste Desservariationen. Das Ganze für 6,20 EUR, ein fairer Kurs.

In den bequemen Sesseln ließ sich dann auch trotz des begrenzten Platzes prima speisen und glücklicherweise waren auch die Kellner relativ schnell – das Geschirr verschwand regelmäßig vom Tisch. Kleiner Makel, der Lautstärkepegel war enorm hoch, größtenteils aufgrund der vielen Unterhaltungen, untermalt von dröhnender Musik.

Bei frühlinghaften Temperaturen saßen sogar einige Gäste draußen, zumeist Raucher – die meisten von ihnen trieb es dann aber doch auf den beheizten Raucherbalkon. Ein wenig Klokunst habe ich dann auch noch aufnehmen können.

Insgesamt ein guter Start in den Tag, die Preise sind ok und die spicy hot chocolate ist wirklich extrem spicy.

Here’s a secret: we’re swapping out the main element in a James Beard recipe tonight to bring you Lamb Shanks with Tomatoes and Sausage. Because, truth be told, his original recipe calls for veal shanks. However, we feel that the flavor will be even richer using lamb shanks — truly exceptional — so we’re subbing them for the veal.

The dish calls for braising the shanks in tomatoes and white wine, parsley and basil, then adding partially cooked sausages (we’re using Italian sausages) during the final cooking time, until they’re cooked all the way through. We’re serving our shanks, tomatoes and sausage with an assortment of fall root vegetables including parsnips, turnips, carrots, rutabagas, Brussels sprouts, sweet potatoes and purple potatoes — and a little fennel and rosemary. Now that’s hearty — and the flavor is exquisite!

Warning to those who can’t resist dessert: we still have Cream Puffs with Chocolate Sauce available, and now you can choose them filled not only with ice cream, but with pastry cream. Either way, you will be amazed.

Tonight, the Bistro takes on an Austrian variation on a Hungarian dish. How? Well, James Beard’s Viennese Goulash includes the essential ingredient that makes Hungarian goulash Hungarian goulash — namely, Hungarian paprika, which is more flavorful than other kinds. But it also includes a twist by way of Vienna: a paste of crushed caraway seeds, garlic and lemon zest added at the end of the cooking time.

It starts with sautéeing onions in butter and oil, mixing in the paprika and white wine or cider vinegar, then browning the beef cubes in the mixture. After all the cubes are browned (a few at a time), the mix is seasoned with salt and pepper, and thyme and tomato puree are added and simmered down. Flour then gets sprinkled onto the beef, beef broth is added and there’s more simmering. The caraway-garlic-lemon zest paste is stirred in when the beef is thoroughly cooked, for 10 minutes or so.

The resulting goulash sits on a bed of pappardelle pasta like many a good goulash, waiting for you to experience the fresh and spicy flavor lent to it by the last-minute Viennese touch.

Padang Kota Corner, the comfortable new styled Mamak Bistro introducing Lifestyle Malaysiana food, is now in Cova Square, Kota Damansara.

We welcome all to our latest restaurant to enjoy our food amidst a new deco ambiance & free WIFI.

Chianti’s Pizza and Bistro located at 680 St. Anne’s Rd in Winnipeg. Take-Out and Delivery available. Reservations required for eat-in service. Bar includes imported beers and wines. Menu includes pizza, chicken, steaks and ribs

Disclaimer: In James Beard’s recipe for sautéed calves’ liver with shallots and Madeira, we’re improvising on one of the main elements. Oh, don’t worry, we’re not skipping the calves’ liver — but the dish really should be called Calves’ Liver with Shallots and Sherry (try saying that five times fast), because we’re subbing sherry for the Madeira.

It’s pretty simple: finely chopped shallots (red onions can sub in a pinch) are sautéed in butter and oil, then the floured calves’ liver is added and sautéed, then seasoned with pepper, sherry and parsley.

Our liver enjoys a bed of mashed potatoes and an accompaniment of shoestring vegetables — carrots, zucchini, yellow squash, green beans, slivered fennel and green onions. If you’re a liver fan but never had it served up this way before, this is your night!

Another option: if you missed last night’s Chicken Kiev but would like to try it, it’s back on the menu tonight.

Estive no último sábado no Le French Bazar (Fradique Coutinho, 179, tel. 3065-1809 / 2768-0504), mais uma opção de restaurante francês na cidade de São Paulo, concebido pelos ex-sócios do Allez Allez, Karina Rapaport e Dudu Borger, que se uniram ao chef Beto Tempel para inaugurar o estabelecimento.

O restaurante é pequeno mas tem clima intimista e é bastante aconchegante, fica em um charmoso sobrado com janelas de batente vermelho e cortinas brancas, na esquina das ruas Arthur de Azevedo e Fradique Coutinho. É bem decorado, ao estilo bistrô, com iluminação suave, papéis de parede floridos, chão de azulejos antigos, e um grande relógio de estação de trem. A cozinha fica à vista do cliente, ligada ao salão principal por uma escada de metal.

O cardápio tem sua base em clássicos franceses, mas utiliza ingredientes e técnicas de outras origens. Indico para entrada o Atum semi-grelhado com tagliatelle de pupunha e favas verdes, delicioso e, para o prato principal a coxa de pato confit ao mel de vinho do porto com lentilhas glaceadas, divina. Mas há várias outras opções atraentes, e confesso que fiquei muito em dúvida para escolher: salmão ao molho de azedinhas com carré de tambaqui e purê de grão de bico, braseado de lula e polvo com purê de maracujá e redução de vinho tinto ou o duo de camarões e vieiras em bisque de crustáceos e couscous marroquino com ratatuile e emulsão de chèvree. De sobremesa, fique com o fondant au chocolat, com sabayon e sorvete de framboesa.

O Le French mantém a tradição parisiense dos vinhos em taça. São 30 rótulos que podem ser pedidos em taça, para serem harmonizados com cada etapa do cardápio, entre vinhos franceses, portugueses, italianos, australianos, chilenos e argentinos.

Jeudi 19 Novembre de 18 à 22h, Venez goûter un vin pas comme les autres…

Elaboré par Jean-Paul Brun à partir de vignes centenaires, ce Beaujolais Nouveau a une particularité : il est excellent !

Dégustation puis le verre à 3€ (ou bouteille à 7,5€), grignotages et bonne humeur compris.

34, rue Charles de Gaulle – 94140 Alfortville – Tel. 09 81 63 64 77

It’s that time of the season

It’s that time again!  No not time to battle the shopping crowds, no not time to root around in the garage and dust off all of those holiday decorations.  Not just yet.

It’s time for another Malee’s Thai Bistro Cooking Class!  Come relax and learn about Thai cuisine and how it pairs with wine before the holiday season makes two months go by in a few short hours!

Why not do something different this year?  To kick off the holiday season we will be demonstrating some ‘holiday’ themed creations alongside some Malee’s classics.

About the Class

Admission is $60 per person which includes a cooking demonstration taught by Deirdre Pain (Owner) and Krisada Fisher (General Manager), followed by a wine-paired luncheon hosted by Tyler Christensen (Bar Manager).   Class starts with a glass of champagne at Noon on Saturday November 21st.  See you there!

What will we be cooking?

Tom Kai Gai

Cornish Hen with Thai Stuffing

Jalapeno Fried Rice

Thai Pumpkin Custard