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