Julien's Journal November 2015 (Volume 40, Number 11) | Page 59
Tomato soup
Blackened catfish
imagine what dessert would offer. Will
described each of the desserts with almost
theatrical flair. It was a torturous decision,
but we finally chose the pear and blueberry
turnover with vanilla bean ice cream. A
warm drizzled caramel adorned the light
and delicate pastry. Homemade granola
was the bed for a fried wonton that cradled
the rich vanilla bean ice cream. The perfect
end to a perfect meal!
blueberries give a beautiful lavender cast to
the bottom of the glass.
The wait staff at One Eleven Main are experts at their craft. Will, a well-seasoned
server, gave a wide array of menu suggestions for a variety of entrées as well as information about where the ingredients for
each dish came from. Two entrée selections
suggested by Will were the blackened catfish and the beef stroganoff, which he said
was the number one ordered menu item at
One Eleven Main.
While waiting for our entrées, we enjoyed
a cup of their soup of the day – tomato the
day we visited. The tomato soup was not
only full of flavor, it had amazing texture as
well. Full and robust, the medley of tomato
varieties could definitely be tasted with
each spoonful. A loaf of fresh bread and
herb butter spread accompanied the soup.
The bread is made and delivered fresh
from East Mill Bakery, 620 S. Grandview in
Dubuque, once again, embracing local flair
on the menu at One Eleven Main.
After great anticipation, the entrées arrived and they not only smelled amazing,
they were masterpieces of food art. The
blackened catfish was perched upon a bed
of trinity vegetable rice pilaf and garnished
with a colorful carrot and cherry slaw. Perfectly grilled and seasoned shrimp as well
as expertly smoked and sliced andouille
sausage accompanied the flaky and moist
catfish. Each bite was better than the last
and the mild fish flavor was balanced with
superb seasoning.
Overall, if you are looking for a dining experience like none other, One Eleven Main
is definitely the place to go. Enjoy lunch
or dinner, and tell them that Heather sent
you! v
Pear and blueberry turnover with vanilla bean
ice cream dessert
The beef stroganoff was filled to the brim of
the pasta bowl and the homemade noodles
were enrobed in a delicious mushroom
sauce with generous chunks of braised beef
nestled in the creamy noodles. The dish
was garnished with a dill sour cream that
married beautifully with the mushroom
sauce. There portion size was enough for
two people and definitely could be shared
or enjoyed the next day.
If dinner was this phenomenal, I could only
Heather Hutchinson-Schuster’s love for writing
and food comes from many days spent cooking and
dining with friends and neighbors. She invites you
to share in some of her favorite restaurant experiences each and every month in her column. If you
have a personal favorite restaurant that you would
like to share with her, please email suggestions to
[email protected].
November 2015 ❖ Julien’s Journal ❖ 57