This past Saturday, Nov 9th, the Hoosier Mama Pie Company opened a second outpost in Evanston (1618 Chicago Ave). M and I had been anticipating the store’s opening for months, as we watched the construction progress in the brand spanking new Amli building. I mean, the sign in the window announced, “Pie and Coffee,” so how could we not be intrigued!? When we arrived at HMPC on opening day, there was a small line, but the staff seemed to be holding down the fort pretty well for a grand opening.
Along with pies, there is a full coffee menu by Dollop. To complement our pie we ordered a Mexican hot chocolate and a honey cinnamon latte (made with Metropolis coffee) – both of which were delicious. There are also savory food options including some hearty sandwiches and soups if you need something BEFORE your pie (we usually don’t). The space is bright and airy, with a very high ceiling, but the seating area itself is not that large. Instead, most of the space is given over to the massive pie-producing kitchen. The kitchen is a huge expansion from their original Ukrainian Village outpost. I think you could fit several of the UK Village stores in the kitchen alone.
At HMPC you can get whole small of large full pies, and also pies by the slice ($5 for a slice of sweet pie and $6 for a savory pie). At this time people were already pre-ordering for Thanksgiving, so you’d better get a jump on it if you want a full pie for a special day. There were a huge number of pies available, including: Chocolate chess, lemon meringue, key lime, pumpkin, sugar and more (though some were already sold out). Having a sweet tooth, we ordered a slice of chocolate chess pie and a slice of key lime. One thing that sets HM apart is their dedication to savory pies as well, and at least half of the menu was given over to meaty options.
The chocolate chess pie was basically a brownie in a pie shell. No one is quite sure where it gets the moniker “chess”, but it is perfect for those among us who have a major sweet tooth. The key lime pie was creamy and perfectly tart, with a very delicate meringue topping. Nothing sickly sweet here. We very much enjoyed our Hoosier Mama pies, and we are excited to live so close to a legitimate pie store. We certainly will be back to sample even more flavors.
We’re pretty picky about our pizza, and pretty sure that 
If you’re looking for scenery with your sushi, Tsunami definitely impresses. Located on top of the Shaw Center for the Arts, Tsunami is an upscale sushi restaurant with a bar and a terrace with a panoramic view of Baton Rouge and the Mississippi river. We had a very pleasant dinner at Tsunami with M’s dad and his friend Chuck, who are both experts on Baton Rouge restaurants and nightlife. M’s Dad knew we are always looking for good local restaurants, so he wisely picked Tsunami as an upscale option.
The ever-exciting 
Everyone has been raving about Katy’s Dumpling for ages, with buzz bubbling up on LTH forum as far back as the mid-2000s. When I first heard about Katy’s it was only a single outpost in suburban Westmont. However, in later years it has mushroomed into three locations sprinkled throughout the Western suburbs. We had a friend staying near the shiny, new Oak Park outpost, so we decided to finally give the storied Katy’s a try. The Oak Park version had a very modern feel, with big red booths and wood paneling; apparently, the previous tenant was another Chinese restaurant, Hutong, which explains the semi-temporary feel.
We recently read a 
Every once in a while a restaurant comes along that has a concept so intriguing, you have to try it. Asitane has come up with such a concept: using authentic, historical Turkish dishes spanning nearly 1000 years. Each dish has either been re-created from original Ottoman menus, or re-created from descriptions of dishes served at the time. Each dish on the extensive menu is given a date, which may seem gimmicky at first, but really works. The setting of Asitane is quaint and beautiful, and is located on the ground floor of a renovated old building. We were lucky enough to arrive on a pleasant day, so we decided to eat outdoors, though there is also extensive indoor seating.
Like any good rib place, 12 Bones does not give you much time: open only 11-4 on weekdays (or until the food runs out, whichever is first), by the time we arrived at 10:30 there was already a line. We were lucky to be early: there were multiple rub glazes to pick, and at the last minute, knowing the ribs were famous, M decided to opt for a standard 6-bones rack of brown sugar glaze. Among other potential choices was pineapple habanero, but we felt that could have been getting a little too playful if we wanted to get something traditional for our first time. 
There is something primordial about a rack of ribs that come out on an aluminum plate. No sides, no nothing else. And they did not need anything: the rack of ribs in the background of this photo were easily the best we have ever had – just amazing. Perfectly smoked, all the fat had melted away, leaving behind perfectly tender, well-seasoned, and artfully glazed rack of certified culinary cavemanliness. Extra points for the fun outdoor seating area! Meanwhile, as M was salivating over his rib plate, L was busy on her usual: pulled pork. It was good, but not memorable in comparison to the ribs. A solid, light smoke flavor with a sweet North Carolina vinegar sauce made for a worthy contribution to our meal. Between us, we split cornbread, macaroni and cheese, and cucumber salad as sides. But again, the star here is the ribs: if you have a chance to stop in Asheville, definitely pay a visit to 12 Bones.
M arrived at the Mercado de San Miguel with a single goal: eat jamón ibérico de bellota. “Iberian Acorn Ham” is the name given to the finest quality Spanish jamón, a fiercely protected product produced through a painstaking process. Black Iberian pigs, living in southern and southwest Spain close to the Portuguese border, freely roam oak groves consuming little besides acorns. Their hams are left to dry for weeks, and cured for another twelve months or more. The result is what is universally considered the finest jamón on the peninsula, if not the planet. The price definitely matches the quality – but it is worth it.
Eating The World 