Babalu Grill, Ruth's Chris pass the test at Restaurant Week
Jenn Ladd
Issue date: 2/3/09 Section: Arts & Society
The chicken tortilla soup lacked inspiration. The spring rolls (not part of the Restaurant Week menu), resembling something you would get at T.G.I. Fridays, were much improved by what may have been a mole sauce. In addition to our appetizers, Babalu Grill provided an endless supply of crispy plantain chips (addicting enough to require a visit), fresh from the fryer and hand-seasoned with sea salt.
For entrees, we had broiled Caribbean salmon and shredded flank steak. The salmon was garnished with mango salsa (which was reportedly "a little kicky") and BBQ sauce. The flank steak-similar to the classic Cuban dish Vaca Frita-was perfectly cooked, salty, and topped with a thin, light tomato sauce; the sweet, ripe fried plantains served with the steak stole the show.
Our sampling of desserts included raspberry sorbet, coconut crème brulee, tres leches, and rum flan. The sorbet, in a word, was sub par and perhaps too creamy.
The crème brulee could have been more firmly set, but the flavor was quite good. The tres leches, served with strawberries, was sweet and light. The flan's consistency was smooth, and the flavor was simple.
The food at Babalu Grill, while somewhat average, would be a good introduction to Cuban cuisine. The atmosphere was worthwhile-certainly, it surpasses from venues like P. F. Chang's and Panera for a night out.
Ruth's Chris Steak House neighbors Babalu Grill on Water Street. Though a chain, Ruth's Chris' formula is flawless: for the non-adventurous, this classy restaurant ensures an ideal experience. Housed in a large space with plush carpeting, dark wood paneling, and dark green marble columns, the building is impressive in itself.
The icing on the cake at Ruth's Chris has be the service. Charming waiters, dapper in their tuxedos, are the rule; some are more humorous than others, but all are remarkably affable.
The Restaurant Week menu offers lobster bisque. Texture-wise, the bisque was almost velvety, blended with the right amount of cream. Bits of lobster topped the soup, serving as both a garnish and an enhancement of the lobster flavor; but the soup did not taste fishy at all.
I ordered a medium-rare petite filet-the wisest choice to make in a steak house of Ruth's Chris' caliber. Pink in the middle, the steak is served at 500 degrees (as announced by the waiter), pan-seared in butter. This petite filet, which melts in your mouth, could be considered the Platonic form of steak.
For dessert, I had chocolate "sin" cake, an extremely dense chocolate-espresso cake, garnished with a strawberry drizzle and powdered sugar. Resembling fudge in its richness, one might struggle to finish an entire piece. A cup of coffee, served in a French press, provided the perfect ending to the meal.
Both restaurants reviewed are extending their Restaurant Week menus. I would recommend both to students who desire a break from run-of-the-mill Loyola restaurants.
For entrees, we had broiled Caribbean salmon and shredded flank steak. The salmon was garnished with mango salsa (which was reportedly "a little kicky") and BBQ sauce. The flank steak-similar to the classic Cuban dish Vaca Frita-was perfectly cooked, salty, and topped with a thin, light tomato sauce; the sweet, ripe fried plantains served with the steak stole the show.
Our sampling of desserts included raspberry sorbet, coconut crème brulee, tres leches, and rum flan. The sorbet, in a word, was sub par and perhaps too creamy.
The crème brulee could have been more firmly set, but the flavor was quite good. The tres leches, served with strawberries, was sweet and light. The flan's consistency was smooth, and the flavor was simple.
The food at Babalu Grill, while somewhat average, would be a good introduction to Cuban cuisine. The atmosphere was worthwhile-certainly, it surpasses from venues like P. F. Chang's and Panera for a night out.
Ruth's Chris Steak House neighbors Babalu Grill on Water Street. Though a chain, Ruth's Chris' formula is flawless: for the non-adventurous, this classy restaurant ensures an ideal experience. Housed in a large space with plush carpeting, dark wood paneling, and dark green marble columns, the building is impressive in itself.
The icing on the cake at Ruth's Chris has be the service. Charming waiters, dapper in their tuxedos, are the rule; some are more humorous than others, but all are remarkably affable.
The Restaurant Week menu offers lobster bisque. Texture-wise, the bisque was almost velvety, blended with the right amount of cream. Bits of lobster topped the soup, serving as both a garnish and an enhancement of the lobster flavor; but the soup did not taste fishy at all.
I ordered a medium-rare petite filet-the wisest choice to make in a steak house of Ruth's Chris' caliber. Pink in the middle, the steak is served at 500 degrees (as announced by the waiter), pan-seared in butter. This petite filet, which melts in your mouth, could be considered the Platonic form of steak.
For dessert, I had chocolate "sin" cake, an extremely dense chocolate-espresso cake, garnished with a strawberry drizzle and powdered sugar. Resembling fudge in its richness, one might struggle to finish an entire piece. A cup of coffee, served in a French press, provided the perfect ending to the meal.
Both restaurants reviewed are extending their Restaurant Week menus. I would recommend both to students who desire a break from run-of-the-mill Loyola restaurants.
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