You really think that that is Garlic Bread?

Sorry, Back Yard Grill, Highland Park, this is not acceptable garlic bread.  In defense of the Back Yard Grill, this seems to be what all the local restaurants are doing.  Shame on you!

Sorry, Back Yard Grill, Highland Park, this is not acceptable garlic bread. In defense of the Back Yard Grill, this seems to be what all the local restaurants are doing. Shame on you!

Sometimes, blogging subjects must be very mundane, almost boring. If you don’t like to eat, however, you will find this excessively boring.

This is a subject that has been bothering me for years, but it has been one of those lingering, festering, not brought to the surface kind of annoyance.

My first acquaintance with garlic bread was in college. I have such fond memories of Grad School when we would go to the ‘Downstairs Bar’ in Athens, Ohio and have their Singapore Slings and munch on garlic bread. I must admit that the Singapore Slings were superior drinks, I even have the recipe thanks to my former college roommate, but the garlic bread was not the best. It sure tastes good in my memory, though.

In years since then, I have had excellent garlic bread. Anyone who knows the real thing, knows that it is best when it is a good slice of Italian bread that has a delicious surface of butter and garlic (the real deal, not just the powder), and is toasted in the oven. Stuff like that is habit forming and extremely appetizing.

It is easy enough to make, that is not my complaint, my issue is that restaurants in our area make something that is insulting to the consumer.

The Deerfield area has some wonderful restaurants and take out. For whatever reason, they often accompany Italian entrées with garlic bread. The other day, we went to the Back Yard Grill in Highland Park for a most enjoyable Cubs Deal, $19.02 for a full slab of ribs, garlic mashed potatoes, Cole slaw, a dozen wings, and their pièce de résistance, garlic bread. I have to be honest, it was a wonderful meal, but why do you destroy something like that with some sort of long, flat, thin roll that is compressed like a Panini to less than an inch in thickness. As with most of the garlic bread I have seen around here, it is decidedly moist, not crisp at all, and rubbery. Again, why would you destroy a dinner that is basically good by topping it with that?

My thought? Someone in our area should take to making just high quality garlic bread and Hungarian Lángos. I think they would make a killing!

About Richard Koerner

Sixty something, father, papi, educator, organizer, Francophile, traveler, amateur photographer, gardener, cyclist, kayaker, calligrapher, cinephile, reader, and overall renaissance type human being.
This entry was posted in Consumerism, Cooking, Cuisine and Food, Life in general, Thoughts and philosophy and tagged , , . Bookmark the permalink.

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