Straight Pool Tournament at Red Shoes

dmgwalsh

dmgwalsh

Straight Pool Fanatic
Silver Member
There is going to be a straight pool tournament in two weeks in Alsip, Illinois.

John Lavin who has been promoting and encouraging straight pool leagues and tournaments is doing it again.

And it is open to everybody.

So, Bill M, maybe it is time you headed to Chicago. I can show you what real Italian food tastes like and it's not Olive Garden.

John S., If you can run a 294 on a Diamond, you will absolutely kill on these Gold Crowns tuned up by your buddy, Bobby Hunter a while back.

Lou F. you can return to the scene of your recent crime when you bested all the locals and others at the Dragon World qualifier.

Demetrius Jelatis, I didn't know who you were when you last came down here to play in the qualifier but I have seen a bit more about you since then.

Mosconiac: You run a lot of balls and are not that far away.

Bobby Hunter may be playing in it. Jeff Carter may be playing in it. A few years back Dallas West played in one of John's 14.1 tournaments and came in second to Jeff.



Saturday November 14, 2009
Races to 100.
Double Elimination
$75 entry fee includes greens fees before and between games.
$500 added based on full field of 30 players
Doors open at 10:00
Tournament at noon
Red Shoes Billiards
12009 S. Pulaski Road
Alsip, Illinois 60803
(708) 388-3700
Kitchen and bar open
 
dmgwalsh said:
There is going to be a straight pool tournament in two weeks in Alsip, Illinois.

John Lavin who has been promoting and encouraging straight pool leagues and tournaments is doing it again.

And it is open to everybody.

So, Bill M, maybe it is time you headed to Chicago. I can show you what real Italian food tastes like and it's not Olive Garden.

John S., If you can run a 294 on a Diamond, you will absolutely kill on these Gold Crowns tuned up by your buddy, Bobby Hunter a while back.

Lou F. you can return to the scene of your recent crime when you bested all the locals and others at the Dragon World qualifier.

Demetrius Jelatis, I didn't know who you were when you last came down here to play in the qualifier but I have seen a bit more about you since then.

Mosconiac: You run a lot of balls and are not that far away.

Bobby Hunter may be playing in it. Jeff Carter may be playing in it. A few years back Dallas West played in one of John's 14.1 tournaments and came in second to Jeff.



Saturday November 14, 2009
Races to 100.
Double Elimination
$75 entry fee includes greens fees before and between games.
$500 added based on full field of 30 players
Doors open at 10:00
Tournament at noon
Red Shoes Billiards
12009 S. Pulaski Road
Alsip, Illinois 60803
(708) 388-3700
Kitchen and bar open
Click to expand...


It was a fluke.

AND: why is Bill the only one who gets to taste the real Italian food?!

Lou Figueroa
what's with THAT?!
 
lfigueroa said:
It was a fluke.

AND: why is Bill the only one who gets to taste the real Italian food?!

Lou Figueroa
what's with THAT?!
Click to expand...

Bump for the straight Pool tournament.

Lou-Bill needs help. He thinks Olive Garden is primo Italian fare. Sizzler or Bonanza is as good as it gets for Bill for steaks.

My recollection is that you don't suffer from the same affliction. Didn't you go to Spiaggia the last time you were here?


ANTIPASTI

**CAPPESANTE DORATE CON PAGLIOLAIA E FUNGHI
Wood-roasted diver scallop with crispy dewlap, hen of the woods mushrooms and Parmigiano Reggiano 28.00

BURATTA CON ZUCCA E ACETO BALSAMICO TRADIZIONALE
Pugliese burrata and Nichols Farm roasted butternut squash with Piedmontese hazelnuts and traditional balsamic 23.00

**CONIGLIO ALLA ROMANA
Wood-roasted pancetta wrapped rabbit loin and rabbit sausage with tomato, Taggiasca olives and fried sage 26.00

**UOVA IN CAMICIA E PREZZEMOLO CON BOTTARGA DI MUGGINE
Poached Yuppie Hill Farm egg with parsley root puree, Sardinian bottarga and 2007 Manni “Per Me” extra virgin olive oil 19.00

**CARNE CRUDA ALL’ALBESE E SCAGLIE DI PARMIGIANO-REGGIANO
Finely diced raw prime dry aged strip steak with Piemontese white truffle essence, celery, and Parmigiano Reggiano 25.00

GRANCHIO MARINATE E CAPPESANTE CRUDO
Fresh Alaskan king crab and Nantucket bay scallops with satsuma Mandarin orange and endive 28.00


OLIO

2008 EXTRA VIRGIN OLIVE OIL TOSCANO I.G.P.
“Per Mio Figlio”, MANNI 100ml 65.00

2008 EXTRA VIRGIN OLIVE OIL TOSCANO I.G.P.
“Per Me”, MANNI 100ml 65.00

PRIMI PIATTI
All of our pastas are hand crafted daily by our team of dedicated artisans.

**GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFI NERI
Potato gnocchi with ricotta sauce and Savini black truffles 27.00

**AGNOLOTTI DEL PLIN CON POLLINE DI FINOCCHIO
Veal filled pasta with fennel pollen and crispy veal breast 21.00

CAPPELLACCI DI GRANCHIO IN BRODO DI MARE
King crab filled pasta hats in sea urchin and ginger broth 26.00

RAVIOLETTO DI CRESCENZA CON ARAGOSTA E CAVIALE
Crescenza cheese filled pasta with lobster and Italian osetra caviar 28.00

SPAGHETTI ALLA CHITARRA con tonno in tre varie
Corn flour spaghetti with Sicilian olive oil cured tuna, tuna bottarga and fresh Ahi tuna 25.00

**STRANGOZZE AI PORCINI
Porcini pasta with fresh porcini mushrooms and Parmigiano Reggiano 25.00

**RISOTTO AL BAROLO E FEGATO GRASSO
Organic Acquerello risotto with Barolo wine, seared foie gras and Parmigiano Reggiano 29.00

SECONDI PIATTI

GAMBERI E POLENTA AL FORNO CON ERBE CIPOLLINARICCIO DI MARE E CAVAILE
Wood-roasted gulf white shrimp with yellow polenta, sea urchin, Italian Osetra caviar and chives 43.00

DENTICE CON CARCIOFI, PIGNOLI, DRAGONCELLOE POMODORI DI PACHINO
Wood-roasted Mediterranean snapper with baby artichokes, Pachino tomatoes, pine nuts and tarragon 43.00

SALMONE CON ZUCCHINE E POMODORI GIALLI
Wood-roasted Neah Bay king salmon with grilled baby zucchini, heirloom yellow tomato, cerignola olives and 2007 Manni “Per Me” extra virgin olive oil 44.00

**VITELLO AL FORNO CON ANIMELLE, MINESTRA NERA E FAGIOLI
Wood-roasted veal tenderloin with semolina crusted sweetbreads, braised Tuscan kale, purgatory beans and courtland apple mostarda 46.00

AGNELLO IN TRE MANIERE CON CREMA DI CAVOLFIORE, OLIVE E ZAFFERANO
Wood-roasted Wisconsin lamb chop, crispy lamb belly, and marinated lamb heart with creamy cauliflower, Taggiasca olives and saffron 42.00

**TAGLIATA DI MANZO CON CODA DI BUE
Wood-grilled dry aged strip loin with braised oxtail, chanterelle mushrooms, dandelion greens and Acetaia San Giacomo gold balsamic 46.00

ANITRA ARROSTITO CON MIELE CON SUA SALSICCIA AGLIO E BROCCOLI DI RAPE
Duck breast lacquered with Sardinian asfodelo honey with duck sausage, garlic, rapini and creamy yellow polenta 41.00


**Items that are enhanced by the addition of
fresh Italian white truffles from Alba 85.00


If so, very nice indeed.
 
Dennis,

I Tried to give you some GREEN for making me Hungry for some good italian food and even more so for some good straight pool.

But it wouldnt allow me to, said i need to share the green with others first !

Good job promoting good 14.1 and some good eats !

Good luck !
Steve
 
stevekur1 said:
Dennis,

I Tried to give you some GREEN for making me Hungry for some good italian food and even more so for some good straight pool.

But it wouldnt allow me to, said i need to share the green with others first !

Good job promoting good 14.1 and some good eats !

Good luck !
Steve
Click to expand...

Steve: I probably shouldn't but I am leaving for lunch at another place in about a half hour. What sounds good??

F A L L L U N C H M E N U

C h e f D o u g l a s D ’ A v i c o
S O U P S A N D S M A L L P L A T E S

Zuppa del Giorno 6
House made minestrone soup 6
Roasted beet ravioli with herbed cheese filling, pine nuts and lemon virgin olive oil dressing 7
Grilled baby octopus with watercress, radicchio, orange-rosemary dressing 9
Roasted baby pumpkin, wild mushrooms, cipollini onions, creamed onion sauce 10
Braised pork belly, rapini, caramelized onions, baked polenta, natural reductions 9
La Quercia Heirloom Prosciutto Rosso with melon, extra virgin olive oil and mint 9
Caprese salad with vine ripened tomatoes, fresh bufala mozzarella, basil, sea salt 10
Prime beef carpaccio with watercress, roasted peppers, artichokes and gorgonzola dressing 10

I N S A L A T I
S M A L L A N D L A R G E S A L A D S

Field greens with candied walnuts, goat cheese, sherry-raisin vinaigrette 8
Arugula salad with granny smith apples, pine nuts, tomato, mozzarella di bufala 8
Caesar salad with baby red & green romaine, egg-less Caesar dressing, Parmigiano Reggiano 8
Entrée Size Salads
** with shrimp $16 ** with beef tenderloin $17 ** with chicken $16 **
Grilled steak salad, mixed greens, shrimp salad stuffed grilled zucchini, garlic-thyme vinaigrette 16
Roasted vegetable antipasti with greens, baked herb goat cheese and sweet fig vinaigrette 16

P R I M I P I A T T I
R A V I O L I A N D P A S T A

Ravioli with asparagus, aged provolone cheese, sun-dried tomato sauce 16
Ravioli with house-made spicy sausage, arrabbiata sauce 16
Ravioli with butternut and acorn squash, sweet walnut butter sauce 16
Sacchetti filled with hand made ricotta and smoked mozzarella, lamb ragu and Pecorino Romano 16
Rigatoni with smoked chicken, spinach, mushrooms, caramelized onions, Fontina Val D’Aosta 18
Farfalle pasta with duck confit, asparagus, mushrooms, pearl onions and pine nuts 19
Bucatini pasta with rosemary roasted ham, sugar snap peas, onions, peppers, white wine butter sauce 17
Risotto with grilled Imperial Farms Wagyu, spinach and smoked mozzarella 19

S E C O N D I P I A T T I
E N T R E E S

Ligurian Fisherman’s Stew with Maine lobster, Madagascar Prawns, calamari, herbed butter broth 24
Grilled Swordfish with roasted king oyster mushrooms, sweet potatoes, sage, spinach puree 24
A selection of seasonal vegetables with extra virgin olive oil, lemon and goat cheese crostini 16
Berkshire pork tenderloin with apples, baby turnips, orange segments, rosemary, chili, natural reductions 20
Chicken breast stuffed with ricotta, leeks, mortadella with braised Tuscan kale, cherry tomatoes 18
Scaloppini of veal with potato-truffle agnolotti, spinach, sage, tomato, white wine garlic reduction 25
 
i would opt for :

Grilled Swordfish with roasted king oyster mushrooms, sweet potatoes, sage, spinach puree 24

happy eating!
Steve
 
dmgwalsh said:
Bump for the straight Pool tournament.

Lou-Bill needs help. He thinks Olive Garden is primo Italian fare. Sizzler or Bonanza is as good as it gets for Bill for steaks.

My recollection is that you don't suffer from the same affliction. Didn't you go to Spiaggia the last time you were here?


ANTIPASTI

**CAPPESANTE DORATE CON PAGLIOLAIA E FUNGHI
Wood-roasted diver scallop with crispy dewlap, hen of the woods mushrooms and Parmigiano Reggiano 28.00

BURATTA CON ZUCCA E ACETO BALSAMICO TRADIZIONALE
Pugliese burrata and Nichols Farm roasted butternut squash with Piedmontese hazelnuts and traditional balsamic 23.00

**CONIGLIO ALLA ROMANA
Wood-roasted pancetta wrapped rabbit loin and rabbit sausage with tomato, Taggiasca olives and fried sage 26.00

**UOVA IN CAMICIA E PREZZEMOLO CON BOTTARGA DI MUGGINE
Poached Yuppie Hill Farm egg with parsley root puree, Sardinian bottarga and 2007 Manni “Per Me” extra virgin olive oil 19.00

**CARNE CRUDA ALL’ALBESE E SCAGLIE DI PARMIGIANO-REGGIANO
Finely diced raw prime dry aged strip steak with Piemontese white truffle essence, celery, and Parmigiano Reggiano 25.00

GRANCHIO MARINATE E CAPPESANTE CRUDO
Fresh Alaskan king crab and Nantucket bay scallops with satsuma Mandarin orange and endive 28.00


OLIO

2008 EXTRA VIRGIN OLIVE OIL TOSCANO I.G.P.
“Per Mio Figlio”, MANNI 100ml 65.00

2008 EXTRA VIRGIN OLIVE OIL TOSCANO I.G.P.
“Per Me”, MANNI 100ml 65.00

PRIMI PIATTI
All of our pastas are hand crafted daily by our team of dedicated artisans.

**GNOCCHI DI PATATE IN SALSA DI RICOTTA E TARTUFI NERI
Potato gnocchi with ricotta sauce and Savini black truffles 27.00

**AGNOLOTTI DEL PLIN CON POLLINE DI FINOCCHIO
Veal filled pasta with fennel pollen and crispy veal breast 21.00

CAPPELLACCI DI GRANCHIO IN BRODO DI MARE
King crab filled pasta hats in sea urchin and ginger broth 26.00

RAVIOLETTO DI CRESCENZA CON ARAGOSTA E CAVIALE
Crescenza cheese filled pasta with lobster and Italian osetra caviar 28.00

SPAGHETTI ALLA CHITARRA con tonno in tre varie
Corn flour spaghetti with Sicilian olive oil cured tuna, tuna bottarga and fresh Ahi tuna 25.00

**STRANGOZZE AI PORCINI
Porcini pasta with fresh porcini mushrooms and Parmigiano Reggiano 25.00

**RISOTTO AL BAROLO E FEGATO GRASSO
Organic Acquerello risotto with Barolo wine, seared foie gras and Parmigiano Reggiano 29.00

SECONDI PIATTI

GAMBERI E POLENTA AL FORNO CON ERBE CIPOLLINARICCIO DI MARE E CAVAILE
Wood-roasted gulf white shrimp with yellow polenta, sea urchin, Italian Osetra caviar and chives 43.00

DENTICE CON CARCIOFI, PIGNOLI, DRAGONCELLOE POMODORI DI PACHINO
Wood-roasted Mediterranean snapper with baby artichokes, Pachino tomatoes, pine nuts and tarragon 43.00

SALMONE CON ZUCCHINE E POMODORI GIALLI
Wood-roasted Neah Bay king salmon with grilled baby zucchini, heirloom yellow tomato, cerignola olives and 2007 Manni “Per Me” extra virgin olive oil 44.00

**VITELLO AL FORNO CON ANIMELLE, MINESTRA NERA E FAGIOLI
Wood-roasted veal tenderloin with semolina crusted sweetbreads, braised Tuscan kale, purgatory beans and courtland apple mostarda 46.00

AGNELLO IN TRE MANIERE CON CREMA DI CAVOLFIORE, OLIVE E ZAFFERANO
Wood-roasted Wisconsin lamb chop, crispy lamb belly, and marinated lamb heart with creamy cauliflower, Taggiasca olives and saffron 42.00

**TAGLIATA DI MANZO CON CODA DI BUE
Wood-grilled dry aged strip loin with braised oxtail, chanterelle mushrooms, dandelion greens and Acetaia San Giacomo gold balsamic 46.00

ANITRA ARROSTITO CON MIELE CON SUA SALSICCIA AGLIO E BROCCOLI DI RAPE
Duck breast lacquered with Sardinian asfodelo honey with duck sausage, garlic, rapini and creamy yellow polenta 41.00


**Items that are enhanced by the addition of
fresh Italian white truffles from Alba 85.00


If so, very nice indeed.
Click to expand...


I don't usually pack a jacket for pool oriented trips and Spiaggia is a jackets required for gentlemun kinda place. However, I was able to assuage my culinary regret on that run at Coco Pazzo :-)

Antipasti Misti daily vegetables, grains, cured meats, parmesan
Fave E Ricotta Pecora fava beans, sheep's milk ricotta, fettunta 10.00
Flori Di Zucca zucchini blossoms with summer vegetables, fried baby zucchini, pesto genovese 10.00
Mozzarella Di Bufala imported buffalo mozzarella dop, oven roasted tomatoes, basil 15.00
Pesce Crudo raw yellowfin tuna, radishes, sea beans, citrus and kampachi, peperonatte, capers 13.00
Polpo Alla Griglia grilled octopus, cannellini beans, tomatoes, olives, marjoram 11.00
Fritto Misto Di Mare calamari, rock shrimp, pesciolini, lemon, crispy fried 11.00
Funghi Arrosto wood roasted oyster mushrooms, crispy housed cured pancetta, radicchio, aged balsamic 11.00
Bresaola E Spugne thinly sliced air cured beef, stuffed morel mushrooms, grilled ramps 12.00
Pasta E Ceci chickpea and vegetable soup, extra virgin olive oil 7.00
Paste
Gnocchi E Parmigiano potato dumplings, tomatoes, parmesan 15.00
Orecchiette E Cicoria ear shaped pasta, cima di rape, radicchio, onion, garlic, chilies 15.00
Bavette Alle Vongole manila clams, brocoletti, toasted garlic, anchovies 17.00
Tagliolini Neri black squid ink pasta, rock shrimp, zucchini, chilies, basil 19.00
Mezzalune funghetto half moon mushroom filled dumplings, speck, stracchino cheese 16.00
Garganelli Con Vitello hand made quill shaped pasta, veal and summer truffle ragu 18.00
Pappardelle Coniglio wide noodles, rabbit, aromatic vegetables, herbs 18.00
Rigatoni Alla Buttera sausage, peas, tomato, parmesan, cream 16.00
Risotto O Farrotto risotto or farro of the day
Secondi
Merluzzo In Padella slow roasted east coast cod, manilla clams, sauteed escarole, peppers, olives 26.00
Branzino Al Forno whole mediterranean sea bass, wood roasted, ligurian olive oil 38.00
Cacciucco Livornese spicy tuscan seafood stew, crostini 27.00
Verdure Al Cartoccio seasonal vegetables, potatoes, aromatic herbs, steamed in parchment paper 18.00
Polletto Al Mattone spring chicken, grilled, rapini, roasted potatoes 22.00
Battuta Di Vitello flattened veal chop, grilled, heirloom potatoes, french beans, pesto genovese 36.00
Anatra Arrosto half roast duck, grilled treviso, vin santo sauce 26.00
Maiale Alla Milanese breaded pork chop, pan sauteed, arugula, tomato, red onion 24.00
Carre D'agnello herb crusted half lamb rack, caponata 36.00
Bistecca Toscana grilled beef rib eye, rosemary potatoes 38.00
Fiorentina wood grilled 40oz, beef, panzanella(for two, sliced table side) 68.00
Insalate
Carciofini shaved baby artichokes, rocket, lemon oil, shaved parmesan 9.00
Barbabietole Arrosto roasted baby beets, citrus, goat's milk yogurt, hazelnuts 9.00
Insalata Di Crescione watercress, goat's cheese, strawberries, pickled rhubarb 9.00
Stagione assorted seasonal greens 7.00
Contorni $7
Polenta grilled polenta, herbs, gorgonzola
Rapini broccoli rabe, toasted garlic, crushed red chili
Cavolo A Germoglio brussel sprouts, pancetta
Cipollini Arrosto roasted baby onions, parmesan
Patate Alla Toscana tuscan fries with fresh herbs
Fagioli Stufatto stewed white beans

Dessert
Cioccolato Fondente warm flourless chocolate cake, cappuccino ice cream 9.00
Panna Cotta eggless vanilla bean custard, caramel sauce, berries 8.00
Semifreddo frozen white chocolate mousse, hazelnut meringue, passion fruit, toasted coconut 9.00
Crostata apples, pears, almond frangipane, vanilla bean gelato, cinnamon anglaise 8.00
Opera hazelnut sponge cake, espresso bavarian cocoa glacage, orange sorbetto 9.00
Gelati E Sorbetti trio of homemade gelato and sorbet 7.00
Biscotti Assortiti assorted cookies and candies 8.00
Formaggi trio of italian cheeses, house made relishes, hazelnut raisin bread 12.00

Yum!

Lou Figueroa
 
Around here italian is a meatball sub at subway, but the kielbasa is to die for!

*here comes the polish jokes*
 
Boys, boys ..... what's with all this yuppie talk about food? If you come to the Red Shoes tournament you're on the south side of Chicago and should conduct yourself accordingly.

As a native southsider, I heartily recommend the half pound Red Shoes burger, grilled to order by chef John Lavin, served with the finest of ketchup (Heinz). Six bucks with fries.
 
Last edited:
Rich93 said:
Boys, boys ..... what's with all this yuppie talk about food? If you come to the Red Shoes tournament you're on the south side of Chicago and should conduct yourself accordingly.

As a native southsider, I heartily recommend the half pound Red Shoes burger, grilled to order by chef John Lavin, served with the finest of ketchup (Heinz). Six bucks with fries.
Click to expand...


The burgers at Red Shoes are good. I went for Italian the night before the tournament.

Lou Figueroa
believes
you can
have it all :-)
 
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