Strip Club - November 19th, 2015
(If you’re looking for a different meal from Instagram, please check the archive)
If you’ve read more than a few of these you know that sometimes I end up wanting to go somewhere for dinner based upon the picture and description of a dish that a chef posts on Instagram or Twitter. A picture of a broth based soup with a few different mushroom types is how I ended up going to Strip Club for this meal.
I wasn’t sure when I was going though, I had to work in Eau Claire for some training on Thursday because I took off half the day on Tuesday to deliver the makings of Thanksgiving dinners with Surly Gives a Damn and Open Arms before I went to 4 Bells. So dinner was up in the air, but training ended early so I was able to get back at a semi-reasonable time. Kat wasn’t able to make a previous attempt at getting ramen at Spoon and Stable with Andrew and I, so I figured this might be a suitable soup substitution and invited her along.
Frequently changing nightly specials are one reason I end up at Strip Club often. Their constant quality and exceptional service is a more persuasive one.
When we arrived, one of my favorite restauranteurs in town, Tim Niver, offered us a sample of the broth. (Not knowing we were going to get the soup.)
Broth: This is from the soup coming up later. Kat & I agreed that it’s very tasty, probably only second to the consommé we experienced at various times at The Rookery.
New York Strip with frisee, sage vinaigrette, sweet potato and ginger puree with fried potato chips: Every night Strip Club does a variation on “meat on a stick” or “state fare.” It’s always worth getting. This was perfectly seasoned and prepared.
Tacos de Tinga - duck confit, green tomato salsa, cotija, lime, and radish: I had these before and enjoyed them so much I wanted to get them again and share the experience.
Garlic Bread: A great sneak peek at one of the upcoming Mucci’s items. Really garlicky, really good, can’t wait.
Mushroom Noodle Bowl with wheat noodles, duck broth, sweet potato, mushrooms, and added shrimp: This is what I came for. Very tasty. I’d pass on the shrimp next time, they’re good, but I don’t know if they mesh in the dish for my palate.
Fried Brussels Sprouts with haus kimchee, sesame, and lime: Recommended by the staff and thankfully ordered, some really good sprouts.
Tiramisu: Another sneak peek of what to expect at Mucci’s. Kat said she doesn’t like tiramisu, but she enjoyed this. A little boozy on the bottom, it’s still really good.
Tomorrow (relative to the date of this meal, not the date it’s posted) I start baking a cake.