Good Eats: Michael Jordan’s Steakhouse Garlic Bread
October 14th, 2011 | Published in Eat
When servers passed around the garlic bread hor’doeves at the opening party for Michael Jordan’s Steakhouse, nobody wanted to take them, and for good reason. You’re at a party. You’re mingling. Steak tartare? Interesting. I’ll have one. And then all of a sudden, garlic? Eh…
So when I went back with my husband, brother and sister-in-law to give the Bulls’ legend’s new restaurant the full run-through, we decided to try that stinky breath garlic bread since we were around family at least. Garlicky it was – and with a nice butter crunch thanks to thick sea salt and a golden brown toasting. Our server explained that the kitchen starts with a Ciabatta bread dough that they make in house and then don’t bake until completely done. Rather, the slight under-doneness creates a soft and semi-chewy, pull-apart, monkey bread texture.
Poured tableside over the stacked bread pieces is a Wisconsin ader kase reserve blue cheese “fondue” – a semi-thick, very sharp, tangy and creamy dipping sauce in reality. But because of the way the bread slices are stacked high in the shallow bowl, some of the bottom pieces have already been nicely soaking for a few minutes before you get to them. It’s the perfect crunchy-oozy combo.
