Chow, Baby: Wednesday, May 18, 2005
A D V E R T I S E M E N T
A D V E R T I S E M E N T
Carb Loaded

Having long and eagerly awaited a low-carb backlash, Chow, Baby was overjoyed to see the new fattening menu items at The Pour House, 209 W. 5th St. (There’s still a couple of the old “carb-friendly” dishes for those who can’t keep up with the times.) Sure, many of the chains never left breaded-and-fried, but it’s nice to see carb overload reinterpreted so freshly and tastily. For an appetizer, Chow, Baby and its trendy pals were torn between the new “hotzarella” cheese sticks ($5.89), which in addition to being breaded-and-fried were dipped in garlic butter, and shrimp “Jammers” ($8.39), which in addition to being breaded-and-fried were stuffed with cheese. But once our waiter described them as “the most perfect stoner food ever,” we had to choose the mac and cheese wedges ($7.29), which — and don’t ask Chow, Baby how they did it — were breaded-and-fried triangles of macaroni and cheese. Not possessed of the munchies, Chow, Baby tried just two main dishes: a huge, saucy bourbon BBQ burger ($6.89) and a BLT avocado wrap ($6.59), a nice merging of freshness in a garlicky tortilla. They couldn’t have tasted better if Chow, Baby had been stoned.
Contact Chow, Baby at chowbaby@fwweekly.com.


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