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Deep Ellum Brunch?

t
Taralli Jul 24, 2013 11:03 AM

Menu looks eclectic. Has anyone been, like & dislikes? What time would you need to get there(opens at 10am Sat & Sun), to snag a table for up to 5? Tx.

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  1. j
    Jenny Ondioline Jul 24, 2013 02:07 PM

    The times we've been, it hasn't been that full. This is not an early-riser's neighborhood. (Also: you want to sit on the deck out back.) Avoid the chicken fried steak, which is made with skirt steak because apparently the chef's a moron who has never seen a chicken-fried steak before in his life. (Skirt steak...jeezus...) The breakfast burrito and the red flannel hash are both pretty good, though.

    11 Replies
    1. re: Jenny Ondioline
      f
      FoodTruth Jul 25, 2013 03:48 PM

      Strange, I always thought a skirt steak properly pounded/cubed might be a good basis for chicken fried steak. A google search reveals no shortage of recipes. You obviously feel strong enough about this to call the chef a moron. I'm curious what your thoughts are.

      1. re: FoodTruth
        j
        Jenny Ondioline Jul 25, 2013 08:58 PM

        It may well have been passable -- or at least less disgusting -- if it had been properly pounded, but he apparently didn't know that you're supposed to pound chicken fried steak, either. An inch-thick hunk of skirt, haphazardly breaded and incompetently fried, is irredeemable.

        The classics are classics for a reason: top round steak cut into roughly four-inch by four-inch pieces, then pounded thin with the pointy side of a meat tenderizer. Season, flour-egg-flour, let rest on a wire rack, shallow-fry in cast iron, turning frequently, until golden. Serve with peppery cream gravy and the sides of your choice.

        Chicken-frying a "better" cut than round, such as skirt, is pointless: all it does is ruin what had been a perfectly good piece of meat.

        1. re: Jenny Ondioline
          ScubaSteve Jul 26, 2013 07:40 AM

          "properly pounded"

          1. re: Jenny Ondioline
            MC Slim JB Jul 26, 2013 07:49 AM

            This is a useful description of how chicken-fried steak is supposed to be done. It sounds pretty good, though I doubt I've seen a version like that in Boston. Does any restaurant around here do it right?

            http://mcslimjb.blogspot.com/

            1. re: MC Slim JB
              j
              Jenny Ondioline Jul 26, 2013 11:05 AM

              As far as I know, there aren't even that many restaurants around here that do it wrong! I think Deep Ellum's version is the only one I've ever seen on a menu in the Boston area.

              I guess it may be on the menu at some of the national chains like Chili's or Applebee's, I dunno.

              1. re: Jenny Ondioline
                digga Jul 26, 2013 11:13 AM

                M3 in Davis Sq.

                1. re: digga
                  j
                  Jenny Ondioline Jul 26, 2013 12:28 PM

                  Good to know. I've still never made it over there: I am rarely in Davis Square at dinnertime. I recall that early word was mixed -- have they smoothed out the early problems?

                  Man, we have totally left behind the original point of this thread...

                2. re: Jenny Ondioline
                  MC Slim JB Jul 26, 2013 11:47 AM

                  Now that I think about it, I think I've seen it on the menu as a special at Estelle's in the South End.

                  http://mcslimjb.blogspot.com/

                  1. re: MC Slim JB
                    jgg13 Jul 26, 2013 02:40 PM

                    It shows up during brunch at tupelo, not sure how regularly

                  2. re: Jenny Ondioline
                    jgg13 Jul 26, 2013 02:41 PM

                    Chilis used to have it, but not anymore. I ended up at one a year or so ago and said, "well, I can at least get their sysco-y CFS" but alas, it was not to be.

                3. re: Jenny Ondioline
                  opinionatedchef Jul 26, 2013 10:20 PM

                  A Chilean cook i grew up with made a version with scallion in a coating batter and served with LOTS of lemon juice, and we loved it. Where she shopped in VA., she got pkgs of thinly cut 'sheets' of beef. Did you ever see that cut in TX or up here? I'm guessing it was Round, and extinct now.

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