Feeling Nostalgic

During the past couple of weeks I've been house-sitting for some friends and their dogs. As I would drive from their house to me house to check on things I kept passing by the sole remaining location of the Big Ed's Hamburger "empire" which had its pinnacle in the lay 1980s and early 1990s; Ed Thomas had 50 restaurants mostly in Oklahoma with a handful in southern Kansas.

My father loved to eat at Big Ed's and I remember always being fascinated by the idea that Ed offered a free meal to anyone who would order the special 12 inch loaded burger and accompanying trough of French fries if it could all be eaten within 45 minutes by a single person. I never knew of anyone who tried but I am sure many made the attempt. Big Ed's also offered a really large burger as a family style option which would be sliced like a pie for serving/sharing.

Personal financial problems stemming from health care needs for his wife following a bad car wreck compelled Ed to sell his beloved business in 1996. Ed Thomas himself died in early 2009. One location remains, located at 122nd and North Pennsylvania Avenue. You can still order the larger burger for your family.

So today for lunch, feeling a bit nostalgic for this place my father loved and that I had some pleasant memories of family time as a child, I stopped at Big Ed's. I ordered a bacon cheese burger with mayo and made it a combo with their French fries which the cut fresh each day and cook upon each order and a medium Dr. Pepper.

The burger was solid. It was clearly made to order and a had a nice taste to it. The bacon was crisp, the cheese just perfectly melted, and veggies were fresh. The fries, while clearly freshly cooked and cut just that morning, were very weak on flavor; no seasoning at all, just cut and then cooked in the hot oil before being served. They were hot which is a plus, but they were bland.

The burger will bring me back but the fries won't be ordered again. It's been years since I've eaten at Big Ed's (long before my died dad and that was 1997). 

It's funny how nostalgia works. I'm glad I stopped in as it gave me some pleasant memories and a solid burger!

Entree Enroute

In February 2011, my principal and I were in transit at Chicago's O'Hare Airport en-route to Washington, DC for an educators conference. It was breakfast time and we had a couple of hours to kill. So we walked around until we were certain that we had found the perfect spot: Tortas Frontera by Chef Rick Bayless. Frontera features Latin American themed sandwiches, or tortas, and even has a handful of breakfast options (eggs & bacon, eggs & chorizo, eggs alone...each with peppers, avocado, and salsa verde). We each made our orders...mine the egg & chorizo...and sat down to enjoy.

And the rest is history...

Every time I know that I'm going to be routed through Chicago for a trip, I do my best schedule enough time to run over to Frontera. Usually this takes commitment because I usually fly American Airlines and Frontera is located in the United terminal. I've travelled alone, with colleagues or friends, or ran into a friend in the airport who was also in transit somewhere and showed them my love of those breakfast tortas.

I'm so glad that my trip to Louisville this year has allowed me another opportunity to dive into a delicious salsa verde covered egg & chorizo torta! Each time I dine here I remember that first trip with my principal (recently retired) and the others with whom I've shared this culinary adventure.

Sticky at Sully's Saloon

It's my first night in Louisville for the yearly conference that I attend. For dinner, my group of friends I walked 4th Street Live for a place to settle for dinner. There wasn't a wait at Sully's (a place we've never visited in previous years--not sure it even existed) so we picked it.

Walking to the table should have been the first hint that this could have been a poor choice. The floor was absolutely sticky!--as in it hadn't been thoroughly cleaned/mopped in a long time. Additionally, there was a strong odor of something that smelled like spoiled beer, but this odor was restricted to one area along our walk to our table. Looking around we noticed that we were basically the only ones present...but that would change somewhat over the next hour or so. Sticky and smelly don't create an atmosphere that is pleasant for a place to eat (or do much else).

As we began looking at the menu and asking our server questions on his personal favorites and other popular items, we were informed that several items on the menu were not available tonight because they "ran out" at a private party the previous night; basically any item which featured pulled-pork was off limits tonight. I settled on the "Good Morning Burger" which featured country ham, bacon, cheddar cheese, over easy egg, maple bourbon aioli on a toasted bun. As I'm writing this and reflecting on what was served...I don't think the country ham ever made it on the burger. each of the other guys got the "Dublin Burger"...a basic burger with tobacco onions and BBQ sauce. Two of us had the cheeses garlic mashed potatoes as a side while e others had French fries.

Over all the food was pretty good!!!

However, that smell and the stickiness greeted us again as we left...it won't greet me again. I don't care how great the food is at a place, if your atmosphere is not condusive to a basic standard of  quality dining then it won't include me as a customer.

Getting a Little Crusty

The "Classen Curve" at the intersection of Classen Avenue and Grand Boulevard (near NW 63rd and Western Avenue) in northwest Oklahoma City is just bustling with activity.  There are lots of shops and restaurants catering to a variety of tastes.

One of my favorite restaurants at Classen Curve is Upper Crust Wood Fired Pizza.  Upper Crust features a diverse menu and yet features hand-tossed thin New York style pizza cooked over open flame in one of its two brick ovens.  While there are pre-designed pizza options on the menu you can also have one made to suit your tastes.  Upper Crust also provides featured options which are not necessarily on the menu.  On my first visit the night's showcase pizza was a wonderful Italian meatball.

Tonight I joined some friends at Upper Crust and, again, was far from disappointed with my selections.  One of tonight's off-menu features was an Italian Nachos: fried spinach chips topped with spicy ground beef, peppers, pepperoncinis, olives, and a variety of cheeses.  Simply a light and delicious way to start the evening.

 Following the nacho appetizer, my friends and I each ordered the Farmer's Market Salad: Boston Bibb lettuce, mixed with arugula, fuji apples, candied walnuts, and Gorgonzola cheese and tossed with a tasty white balsamic vinaigrette dressing.  The crispness of the apples and the mixtures of the sweet and sour flavors provided such a wonderful in-between course.

For our main course we made selections from the pre-designed menu.  Each pizza has an approximate 12" diameter and can easily feed two (even three if you've enjoyed salad and appetizers).  My friends slit a Numbers (pie sauce, fresh mozzarella, pepperoni, spicy sausage, crispy prosciutto, and jalapenos) while I selected a Flying Pig (pig sauce, fresh mozzarella, “bricked” chicken, smoked bacon, and ranch swirl).  The Numbers looked so delicious and spicy.  The Flying Pig is a bacon lover's dream; the flavors just worked so well together.  I'm so glad that I was able to bring about half of it home with me so I'll have another round of enjoyment for lunch tomorrow!  The Flying Pig is definitely one of my favorite pre-designeds.  Perhaps I'll build my own next time just to see how creative I can get.

the Numbers (well, 2/3rds of one)

the Flying Pig (half covered with freshly grated Parmesan)

Whether you're out for the start of a night on the town or just venturing out of your neighborhood for a nice bite to eat you should consider Upper Crust.  You won't be disappointed by their pizzas.  I do still intend to try something else from their menu and yet I've always gone for the pizza.

Until next time, happy eating is only an adventure away.