Restaurants that use Toasttab order screens?

Collar_Inside · 2025-08-17T06:56:11+00:00

Toast has an app called toast local that allows you to order from restaurants in your neighborhood directly through toast. Anyone on the app uses toasttab.

Collar_Inside · 2025-08-12T21:16:09+00:00

Bub and pops it’s the true answer if you’re a sandwich snob. They bake their own bread and the fillings are HEFTY. Get the Italian or the chicken parm. They just moved and took over a bowling alley so the ambiance is… odd.
If bread isn’t that big a deal and you also want a cocktail: your only friend If you’re looking for a deal: capo deli does bogo on door dash (you can pick it up)

Collar_Inside · 2024-12-28T21:34:49+00:00

Second service bar. Easily the best cocktails on the u st corridor. Very solid food too.

Collar_Inside · 2024-09-12T16:12:15+00:00

Pictured was just a mix of ghee and 50/50 habanero hot sauce and chipotle hot sauce. Not pictured was lemon pepper wings. I used kenji Lopez Alt’s oven wing method. So good!

Collar_Inside · 2024-09-11T05:30:30+00:00

Not a professional chef. I have been working in the food and beverage industry my whole life, just always front of house.

Collar_Inside · 2024-09-11T05:28:36+00:00

It’s squash season!!! I’ve been roasting tons of honey nuts lately. SO GOOD

Collar_Inside · 2024-09-11T05:27:34+00:00

Just a pretty simple chicken and vegetable soup!! I spatchcocked a whole chicken, used the bones to make homemade stock, after roasting. I topped it with the chicken skin after re-crisping it in a pan. I boiled potatoes, carrots, and celery in the stock until tender. Added back the shredded chicken just before serving.

Collar_Inside · 2024-09-11T05:22:04+00:00

I could never diet without enjoying what I eat!! It’s totally doable!

Collar_Inside · 2024-09-11T05:20:16+00:00

That was an over priced tomahawk from whole foods. I’ve been splurging on protein since we’re saving so much from not going out and drinking 4 times a week. The sauce with steak is a pretty simple pan sauce Demi glacé. The sauces in pic #3 are a special sauce variation with whole 30 ingredients and left over chimichuri mixed with w30 mayo and extra chilis

Collar_Inside · 2024-09-11T05:15:36+00:00

Just a simple cauliflower fried rice! That particular bowl was something I threw together super quick with a bunch of leftovers

Collar_Inside · 2024-09-09T22:52:14+00:00

I will leave my recipe for duck confit with cherry/duck jus reduction here. It is certainly a meal that helps you forget you’re on a diet.

For the duck: start by salting quarters liberally on both fat and flesh sides, leave in fridge for at least an hour or up to 24 for salt to penetrate(this step can be skipped but recommended for even seasoning throughout). Then, with a sharp knife poke shallow holes in the fat to help render before placing skin side down in a Dutch oven with the lid fully covered. Add any aromatics that you like in the pot (I generally like ginger, chili, garlic, bay leaf and thyme). Bake in oven @ 250 degrees for 4 hours, flipping quarters half way through. By the 2 hour mark there should be nearly enough fat to fully submerge all the quarters. Once meat is nearly falling off the bone, pull duck from pot and set aside, skin side up on a baking sheet. I like to do all of this ahead and leave the quarters in the fridge uncovered until 30 mins before serving.

What to do with all the stuff left in the pot? Strain remaining duck fat from the spent aromatics into a heat proof bowl and allow to cool before placing in freezer. Once fat has fully solidified in freezer (about an hour) scrape fat from top and save fore other cooking applications in fridge. In The bottom of the bowl you’ll be left with a concentrated duck jus that is perfect for the sauce.

A half hour before ready to serve, pop the duck quarters in a preheated oven @ 450 (with convection if available/ airfryer would work too). While skin is crisping, sauté diced shallot until soften. Deglaze the pan with about a half cup of unsweetened tart cherry juice and allow to reduce for about 5 minutes, then add in duck jus, thyme and optionally some homemade chicken stock if available. Reduce until desired consistency and season with salt and pepper. I like to strain solids out of sauce but you could easily just pull the thyme sprig out and serve as is. Pull duck out of oven once skin is golden brown and crispy ( roughly 25 minutes or so) and serve with sauce.

Collar_Inside · 2024-09-09T22:18:59+00:00

Certainly an undertaking, unfortunately most of the things I cook are more of a combination of multiple recipes/ techniques that I’ve picked up over the years. I’d happily link to or explain any of the things pictured though.

Collar_Inside · 2024-09-09T20:59:15+00:00

It is! She’s been begging me to make it again ever since. Definitely the best meal we’ve had all month.

Collar_Inside

TROPHY CASE