Archive for February, 2012

Has Domino’s improved?

Sunday, February 26th, 2012

Nearly two years ago, Domino’s admitted its customers were right when they said that the crust tasted like cardboard and the sauce tasted like ketchup. It was a bold move to admit these flaws, but the company’s ad agency pushed them into this bare-all campaign.

I actually hadn’t eaten Domino’s since 2008 or 2009, and this campaign didn’t tempt me at all. However, I ended the hold-out last week to not only try the reformulated pizza but also the supposedly improved cheese bread.

Fool me once, shame on you. Fool me twice, well … shame on me. In a nutshell, the pizza was still forgettable, and the cheese bread actually was worse than before.

Besides the lack of flavor, I mainly didn’t like the pizza because the cheese had re-solidified, so I was essentially eating lukewarm pizza. It didn’t help that I knew it was going to be lukewarm: Domino’s online delivery system told me the pizza was “checked for perfection” at 4:34 p.m. but not out for delivery until 4:58 p.m., meaning it sat for 24 min. in the store. Even if that’s a normal amount of time, a customer shouldn’t know that their order is just sitting there.

The cheese bread, which is also now stuffed with cheese, lost the garlic-y and greasy-in-a-good-way flavor of its previous incarnation. Plus, the two ends pieces had almost no cheese on it, which meant I got to experience the flavorless bread. Very, very disappointing.

The only thing I enjoyed was the online delivery system. I’ve previously noted that Toppers Pizza has the worst online delivery system–the site frequently stalls, which means you have to reload the page and start over. Meanwhile, Pizza Hut and Papa John’s have no-frills-but-functional systems.

Domino’s uses one of six different themes (e.g. nerdy professor, romantic, etc.) to illustrate your pizza being made. First it told me the time my order was taken, who was preparing it and then when it went in the oven. You can leave a note of encouragement during this process, such as “You’re my favorite Domino’s Team Members.”

Finally, as mentioned, it tells you the time the pizza was checked and then out for delivery. Once the other pizza chains copy this online delivery feature, Domino’s will have absolutely nothing over them.

Brocach on Monroe

Sunday, February 19th, 2012

For a place that almost didn’t exist, Brocach on Monroe seems like a nice fit to the neighborhood. The owners of the Capitol Square location opened this version across from Trader Joe’s last fall, although not surprisingly, they ran into some local opposition.

The first thing I liked was the exterior, which I though fit nicely among the nearby storefronts and gave it a Chicago feel. The inside is a bit small, and I could see the place filling up quickly on a Friday or Saturday night.

To take a phrase from Guy Fieri, the food is out of bounds. I tried the beer cheese dip ($11), the spicy burger ($12) and the fish and chips ($13). I chose the meat version for the tasty dip, which meant Irish sausage was added to Carr Valley cheddar and Spotted Cow. Wow! Sadly, the worst part of my meal was the pretzels, which were stale, though the cheese did soften them up a bit.

You may want to remove some of the red onions that were generously added to the burger. This juicy bad boy is made from Knoche’s beef and includes pickled jalapeño, chili rubbed bacon, pepperjack cheese and chilie aioli. Don’t worry–it’s actually not that spicy. As with all the sandwiches, you can choose a side of mixed greens or fries.

The deep-fried cod was moist and crisp and can be ordered all week-long. I know some people may not like the breading because it seems too greasy/fatty, but I certainly enjoyed it. It came with some forgettable cole slaw and of course, the fries. I wish I had some more cheese dip for those fries …

Other entrees include the Bangers and Mash ($13) and Shepherd’s Pie ($13). I’ll have to remember to come back sometime for brunch, which has items such as corned beef hash ($12) and crab cake benedict ($13).

At happy hour on a Friday, I was shocked how dead the place was (and super quiet, since the band hadn’t started yet). Who doesn’t want to take advantage of half-price scotch? I guess there aren’t enough businesses in the area, a stark contrast to the Capitol location.

Speaking of comparisons, it’s funny that I previously reviewed Craft Table and Tap, a not-so-good sequel to Cooper’s Tavern. In this case, Brocach on Monroe is definitely on par with the original version. It’s open at 11 a.m. on weekdays and 9 a.m. on the weekends. There’s meter parking in front, or you can try parking on the side streets.

Brocach Irish Pub on Urbanspoon

Craftsman Table and Tap

Sunday, February 12th, 2012

Craftsman Table and Tap, which opened in early January in Middleton, is supposed to have a lot of similarities to its sister restaurant, the ultra-popular Coopers Tavern. Unfortunately, there’s not much family resemblance–yet.

Sure, there’s the gastropub menu and the extensive tap and bottle list, but the food leaves something to be desired.

From the shared plates menu, I had to start with the poutine ($6.99), an appetizer I love at Coopers. Craft Table’s version is topped with braised brisket, but unfortunately it was very sparse on cheese and gravy. In fact, I found myself with many bites of–God forbid–regular fries.

Among the entrees–you can choose from burgers or artisan sandwiches–I tried the pulled brisket sandwich ($9.99) and the Reuben ($9.69). The former just felt too dry–I was really expecting a moist and savory sandwich. The caramelized onions helped but weren’t enough to save the dish.

The Reuben wasn’t any better. The house-cured corned beef was tough, so much so that after each bite, I would end up pulling out an entire strip with my mouth. Corned beef should be fall-apart tender, and this was not.

I washed this meal down with a tasty Ayinger Brau-Weisse Hefeweizen Wheat ($6.50). Whereas Coopers boasts 14 imports out of its 26 draft beers, Craft Table only has 7 of 18. It’s not like I don’t like domestic beers, but I can get them at any bar. That’s what made Coopers (and places like the Malt House) unique.

Craftsman Table and Tap is open at 11 a.m. every day. It doesn’t yet have happy hour, and it hopes to open its upstairs to banquets and private parties in the near future.

P.S. Craftsman originally opened as Craft Table and Tap until another restaurant by the same name cried foul. To all aspiring restaurant owners, especially Food Fight, Inc: always do your research! (Food Fight’s Cadillac Ranch/Cactus Ranch had the same issue.)

Craftsman Table and Tap on Urbanspoon

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