City Weekly reader John Wilkerson says, “I was watching a CNBC program on McDonald’s in China where they mentioned Szechuan sausage sandwiches. When do you suppose McDonald’s will bring those to the promised land?”
City Weekly assistant production manager Nick Clark knows bar food. He writes, “We began the celebratory 2009 Seradawn Pub Crawl at the new Green Pig Pub (31 E. 400 South, 801-532-7441). Intent on filling our bellies with tasty bar food before the crawl ahead of us, we were not disappointed. We had the mini-cheeseburgers, as they came highly recommended by City Weekly’s Bill Frost and chased them with a spicy plate of nachos and their twicebaked-potato-skin things. We will be heading back to the Green Pig for the food, if not for their great drink specials (on our night, a shot of Sauza and a Red Stripe for $5).”
City Weekly reporter Jesse Fruhwirth knows the difference between cheese and cheesecake: “Do not mistake the Cheese Factory Restaurant with that overhyped chain Cheesecake Factory Restaurant. The Cheese Factory is located in Wisconsin Dells, Wisc., and specializes in hardy vegetarian dishes that are stealthy about being meatless. The standout recipes I’ve tried are the Bengali Curry Cauliflower and Red Wine Mushroom Stroganoff, which are both hearty, body-warming winter dishes with rich, unique flavors. The Cheese Factory replicates traditional meat dishes (like meatloaf and Reuben sandwiches) with flavorful nonmeat alternatives, teaches you how to freshroast corriander and cumin seeds, and forces you to expand your spice rack to accommodate more yummy, healthy and natural flavor enhancers. To order a copy of The Cheese Factory Restaurant Cookbook, go to CookingVegetarian.com. At just $12.95, my copy is tattered, loved and well-used.”
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