Leftovers: What We Ate This Weekend

A surprising amount of different types of cuisine.

Eli's BBQ
Eli's BBQ

Each week CityBeat staffers, dining writers and the occasional intern tell you what they ate this weekend. We're not always proud — or trendy — but we definitely spend at least some money on food. 

Sarah Urmston: I spent my Sunday afternoon under the hot sun with a case of Corona Light and a basket full of Eli's BBQ. My friend and I set up camp on one of their multiple picnic benches and played a round of corn hole with a group of people sitting across from us as we waited for our authentic barbecue sandwiches to come out. Alongside the overflowing pulled pork was mashed potatoes, their famous mac and cheese, and coleslaw, which I piled even higher on the meat stuffed between two buttered, toasted buns. It was the best way to fuel up before heading to see Dawes and Hozier perform live at Horseshoe Casino, closing out an already awesome weekend. 

Ilene Ross: I am a huge fan of leftovers. Thankfully this dovetails nicely with the fact that I can never narrow down my menu choices at restaurants, so I am a compulsive over-orderer. Leftovers are marvelous things. On lazy days I adore having a fridge full of things to either quickly consume in their original state or magically transform into something new, usually with some simple addition like a fried egg. On Thursday night, the BF and I dined al fresco at Dutch’s in Hyde Park. After consuming a gigantic charcuterie and cheese platter and their miraculous truffle popcorn, I knew that most of the short rib grilled cheese and brussels sprouts we had ordered would be coming home. I was right, and it made for the perfect late-night dinner on Friday with the addition of a pint of Graeter’s Black Raspberry Chocolate Chip. No egg necessary.

On Sunday, the BF and I attended one of my very favorite food events in town, Healthy Roots Foundation’s Midsummer Harvest. This year it took place out at Carriage House Farm with 20-plus chefs and vendors preparing and serving delicious food, wine and spirits to raise funds to ensure a healthy start to all babies in the Tristate. We gorged on outstanding “My Grandmother’s Goetta” from chef Michael Shields of BrewRiver GastroPub; Marksbury Buttermilk Fried Chicken with truffle butter, parsley sauce and a spring vegetable salad from chef Todd Kelly of Orchids; cornmeal bellini with Marksbury ham from chef Frances Kroner of Sleepy Bee Café; barbecue pork shoulder tacos with salsa verde, queso fresco, Carriage House radishes and Waterfield’s cilantro from chef Daniel Wright of Pontiac BBQ; and so much more. De rigueur for the sweltering day were Molly Wellmann’s super refreshing cocktails.

Casey Arnold: Friday I went to Kaze for a book event (Many Levy's Calorie Accounting release party). I always love their edamame because it's served chilled with lots of salt. I also ordered the Kaze salad which is unique because of the small spicey peppers mixed in with the greens. A friend of mine ordered the shishotos appetizer, which are those same peppers served hot with bonito flakes. The heat coming from the peppers makes the flakes look like a living organism as they curl and flail around, which was equal parts neat and stinky.

Anne Mitchell: I ate the whole season of Orange is the New Black

Jac Kern: Jeff and I went to Vitor's Bistro on Saturday. They had a five-course dinner-for-two special going on so we made reservations and grabbed a shamefully large bottle of wine to bring (they're BYOB). I've never ordered off the menu at Vitor's; every meal I've had there has been a chef's choice coursed dinner, which can be really fun if you are a person that likes food. This special basically worked the same way: the server asks if you have any allergies, dietary restrictions or strong dislike of anything; this time they also asked if we wanted beef, fish, pork or chicken as an entrée. We let the chef decide. Every plate that came out was a hit for us. We both got a creamy gazpacho (more of a cool tomato basil bisque than a cold salsa-like "soup" I've come to expect), a single deep-fried seafood ravioli in a lobster cream sauce and a light but flavorful salad with peaches, nuts and blue cheese. We received cod and steak as our entrées, which we split and, for dessert, their signature French toast and a crème brûlée torte. I was disappointed we didn't get to try to apple pie egg roll some others had received (I'm a nosey diner), but that feeling lasted for about three seconds once I dug into the crunchy, caramelized cake served in a martini glass. Overall, it was a fun, delicious farm-to-table meal that I'm hoping negates the fact that I ordered LaRosa's twice this weekend.