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Posts Tagged ‘Pork’

715 Restaurant

The original plan was to eat at FIVE 21 at the hotel for our Valentine’s Day dinner. However, Brian caught wind of a neat new place on Mass Street called 715. It’s supposed to be really good, so we decided to give it a try.

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I’m not sure how to describe the decor, except that it is really cool. The restaurant has the feel of a modern loft and it’s casual and sophisticated at the same time. We don’t have anything like it in Wichita. That’s for sure.

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I really liked that the kitchen is out in the open. You can see everything that goes on back there, which is really neat. You could probably go back there and tell the chefs what to do (like how you want your food prepared) and they won’t mind. As long as you buy them some beer. Maybe.

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So I asked the server for her favorite and she named a few things. She said she really liked the spaghetti and meatballs. She said it might sound boring, but their spaghetti and meatballs are really good because their meatballs and pasta are all handmade there at the restaurant. It sounded like everything they serve is delicious so I felt pretty safe just going with my gut.

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I didn’t really want to commit to the spaghetti and meatballs entree, but I did want to sample their supposedly delicious handmade meatballs so Brian and I decided to start with their meatballs appetizer.

She was right. The meatballs were pretty darn good. At that point, we had already placed our dinner order. I debated about changing my order to spaghetti and meatballs but, after some thought, I decided to just leave it as is. We’ll just have to come back and order the spaghetti and meatballs next time.

Specials at 715 on February 13, 2011

Since we were celebrating Valentine’s Day, we decided not to pull any punches and ordered off the specials menu. Brian ordered the braised pork ribs with polenta and I got the pork chop.

Our server mentioned that the pork chop is quite popular, so that helped me decide. I’m not sure what was up with Brian, though. I would have figured that he would have gone for some pizza or a pasta dish or something. I guess he wanted to be somewhat adventurous last night.

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That was a serious pork chop and they gave me a serious knife to eat it with.

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Brian and I really liked the melt-in-your-mouth pork chop. It was very, very good. Except, it left me craving steamed rice. LOL. Pork chops and rice are my favorite pairing. I guess I could have been like Manny Pacquiao and brought my own steamed rice to the restaurant. I don’t have a personal assistant to track down some steamed rice on Mass Street for me, though.

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Since my pork chop only came with applesauce and I was craving something, I ended up eating most of Brian’s polenta. He doesn’t really like that stuff. I usually don’t either, but theirs is pretty good. It went well with both the ribs, which Brian gave me a taste of, and the pork chop.

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We had some coffee and dessert after dinner.

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We were originally going to go for the chocolate mousse that was on special, but it had rum in it. They have a good selection of desserts, but we ultimately decided to try some of their gelato. It was good, but not the best gelato I’ve had. I did like the vanilla bean flavor, out of the three that we selected. Also, they gave us just the right amount so I got to enjoy it without feeling like a glutton.

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When she brought out our check, I found it amusing because it had “pork, pork, pork” on it. We unintentionally had a lot of pork last night. That’s not necessarily a bad thing because I love, love, love pork. LOL.

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Their web site (which is pretty cool, btw, and I’m not just saying that because they have a blog) says “love, wine, pork” — I think Brian hit a home run with his restaurant choice. I really enjoyed our Valentine’s dinner. Great job, baby!

715 on Urbanspoon

A Weekend of Good Eats

FRIDAY: Dinner at Highlands was delicious. We had a Caesar salad, scotch chicken with regular fries, and the brazed pork ribs with yam fries. Everything was fantastic! I think that’s because chef Harvey was there. I actually got his picture that night. 🙂
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SATURDAY: Brian thought the a la carte burritos at Margarita’s were tiny just like at Felipe’s and inadvertently ordered two. He regretted it immediately after the food was delivered. Until the light bulb came on and he realized that he could eat the second burrito for lunch the next day.

My “macho burrito” with no beans and no green onions.

SUNDAY: We had eggrolls and chicken fingers at Warren before our movie, The Day the Earth Stood Still.
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Pork Sinigang


  • pork, cut into chunks
  • sliced tomatoes
  • diced onions, just a little bit
  • minced garlic
  • kangkong (spinach)
  • string beans
  • sliced horse raddishes
  • peeled gabi (taro)
  • sampalok (tamarind)
  • patis (fish sauce)
  • rice wash or water


Boil sampalok in water until the shell shows cracks. Let cool. Peel off the shells. With a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

In a pot, sauté garlic and onion. Add the tomatoes. Let simmer for 5 minutes. Add pork and fish sauce. Then add the rice wash. Bring to a boil, then simmer for 15 minutes. Add the gabi. Continue to simmer for another 15 minutes or until the pork is tender. Add the horse radish. Simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes. Serve piping hot.

NOTE: Instead of sampalok, you can substitute any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

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