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Front and Center

On any given day you can expect to find a line for Chef J BBQ. Word of mouth has spread like wildfire and this new kid in town is facing roaring success. That is an impressive feat in a city known for its barbecue. As we waited our turn, we scoped out the menu. It’s a fairly straightforward approach that has an assortment of tempting sandwich options. Since it was just the two of us, we decided to pass on the large sampler platters. These would certainly be a good choice for gatherings or small crowds. Chef J himself was right up front helping prepare the plates for hungry diners.

Aged to Perfection

The current pandemic seating has the tables spaced out, but we can see the seating availability will increase with time. The decades-old interiors of these West Bottoms warehouses are such a fun setting for businesses. We enjoy the creakiness of the old wooden floors and the industrial vibe found in these spaces. They have made a few necessary improvements to make this place welcoming, but have retained most of the natural appeal of the original condition. Seating is an eclectic mix of tables and chairs, with a few booths to boot.

Scrumptious Sides

For us, it’s hard to think about side dishes, when you are smelling the intoxicating aroma of smoked meats. Chef J dishes up about a half-dozen choices, but we have only sampled about half of them. We went with the Bacon & Blue Potato Salad, which features the slight tang of the underlying blue cheese flavor. Using skin-on new potatoes adds some extra texture to the dish. Our other choice was the Smoked Elotes, which is a cross between cheesy corn and Mexican street corn. It has a pleasing flavor that adds some variety to an otherwise standard side.

A Different Grilled Cheese

There doesn’t seem to be much left to the imagination, with a name like Brisket Grilled Cheese. That’s where we were wrong. Using some of his smoky, tender briskets, Chef J has created a new classic. This panini-style sammie has the makings of a new classic. The meaty addition to a time-tested sandwich kicks this up to adults-version finger food. With plenty of gooey cheese to bind the meat to the bread, we didn’t struggle with pieces trying to escape. Let’s just say that we have sampled some tasty grilled cheese sammies, (Like this one at Summit Grill) but this one really brings a ton of flavor.

Going Beast Mode

We are always looking for some version of a sampler platter when dining at a new restaurant. These offer us a better chance to test the spectrum of flavors that can be found on the menu. While Chef J BBQ serves up some sampler options, they seem to be designed for larger gatherings. What we did discover was the Beast Mode. This sandwich on steroids brings it all to the plate. We are still wondering how they crammed pulled pork, chopped brisket, sliced turkey, and Jalapeno Cheddar sausage into this bun. I suppose the pair of ribs is designed to keep the lid from blowing off. Since we were sharing this monstrosity, we decided to disassemble it and dine directly on the meats. Each one has its own distinct smoky goodness to deliver.

Sweet Treats

By the end of our protein-packed lunch, we found ourselves with a lack of hunger. Fortunately, we had predicted this and decided to forego picking up a dessert when we ordered. It’s good to know that on a less meaty day we could split a slice of pie. I mean, who doesn’t find a slice of peanut butter and chocolate pie to be utterly tempting?

New Kid in Town

You may be able to tell by our photo that we are in a protein-induced food coma. The meaty goodness being served up at Chef J BBQ shows that this new kid in town is making a mark for himself. It is also apparent in the lines of customers who sometimes stretch around the building. The hours at Chef J can vary since they will often sell out and be forced to close up for the day. Do yourself a favor and visit early, so you don’t miss out on any of their delectable options. We are betting that once you try it you too will become a fan.

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We want to thank Franco Cupini for hosting our visit. Rest assured all opinions are our own. 

Cupini’s Counter

Franco, and his son Eddie, opened Cupini’s at 1809 Westport Road, in 2003. Their business model was basic, which makes it easy to repeat day after day.  To them, Italian cuisine is all about freshness. To accomplish this, they make all of their pasta in-house daily. When a customer comes in to dine, it is these fresh ingredients that make each dish amazing. Their pasta has become so popular that they even sell it by the pound for customers to use at home. Cupini’s runs efficiently by having customers place their order at the counter, before finding a seat in the dining areas. By waving the standard table service routine, they are able to get started on dishes quicker and diners don’t have a long wait for their meals.

A Familiar Face

As we waited our turn to order, we looked around at the decor. Franco has assembled quite a collection of photos that show how important friends and family are to this business. We noticed the familiar face of Guy Fieri in a few of the photos. We have visited quite a few restaurants that have been featured by this Food Network star. In fact, we have even been bumped, if only temporarily, by Guy. This occurred during a visit to The Root Cafe in Little Rock, Arkansas. We did not look at this as being slighted, but more as we had made an excellent choice in dining destinations.

Simply Satisfying

While preparing to order, we realized that Cupini’s has a bounty of Italian cuisine choices. Matthew, who was leading the staff when we arrived, came out to offer some assistance. We discussed the variety of options and decided to sample from a few categories. Most of the main meals are served with side salads, so that covered our appetizer. We had seen photos of Cupini’s pizzas on social media, so we had to add a small one to our order. This was a wise choice and we both savored the delicious crust and rich toppings of our Margherita Pizza.

Variety is the Spice of Life

After placing our order, we found a table near the front windows. This allowed a view of traffic along Westport Road. With the tables being spaced for appropriate social distancing, the dining area felt spacious. In a flash our dishes began arriving. As they were piled on the table we began wondering what we were thinking. Matthew reassured us that they had plenty of to-go- boxes available. Now we sat there facing not only the pizza and salads but two pasta dishes.

Plenty of Pasta at Cupini’s

Crystal and I are fortunate to share a sense of adventure, although mine is a little more robust. When it comes to dining, we enjoy sharing our experiences and discussing the merits of each dish. Franco had dropped by our table to see how we were doing but quickly excused himself so that we could focus on our meals. To get a better feel for the menu at Cupini’s, we had added a plate of Chicken & Prosciutto Tortellini. The flavor was amazing and the freshness was quite apparent. We also included an order of Chicken Spiedini, which blends the flavors of chicken, ham, tomato, onion, and Mozzarella cheese. After taking plenty of photos of our tablescape, it was time to dig into our mountain of food.

Quality Control

Once our dinner had been consumed, or at least all that we could finish. It was time for me to meet up with Franco Cupini. He led me through the restaurant space to a banquet-style hall that was housed in an adjacent building. We sat for a few minutes and discussed his business philosophy. As he told me his story, the passion he has for this business became apparent. All of the moves he has made throughout his life have led him on a path to this moment. With the continued success of the restaurant, he sees that it is opening new opportunities for the future. Many of these will be offshoot enterprises that will complement the core restaurant business. It is nice to know that there are business people who are still bullish about the future.

Sweets Galore

As we were wrapping up, Franco wanted to show me how they prepare their picturesque desserts. I watched with wonder as one of the staff topped cake after cake. Clearly he had this down to an art. Now it was time for Crystal and me to sample some of the artwork. Franco led me to the front counter and walked through the large variety of sweet desserts, which they offer up daily. The choices were overwhelming, so he eventually asked Matthew to assemble a selection for us to sample. The next thing we knew, our table was decorated with four slices of artistically designed desserts. With flavors like Passion Fruit Mousse, Zuccotto, Tiramisu, and Chocolate Mousse, it was difficult to select our favorite.

Cupini’s Couple

This is one of those visits that we were glad we took a selfie, before eating. I’m sure there was probably a little marinara sauce and maybe a smear of chocolate on my chin. We were completely impressed with the freshness of the dishes at Cupini’s. When you add on the quick turn time to get orders out to customers, it makes for a complete win-win. While Italian cuisine is not one we eat on a regular basis, this may change now that we found a restaurant that is filled with friends, family, and fantastic food. Have you ever sampled the fresh pasta at Cupini’s? We’d love to hear your experiences, so drop us a note in the comments section below. Ciao!

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We want to thank Thai Orchid for their hospitality. Rest assured that all opinions are our own.

Refined Atmosphere

The restaurant sits on the side of a strip mall, so it is kind of tucked out of sight. At least, that’s the excuse we are using for not recognizing it sooner. Once parked, we made our way inside. The interior exudes a relaxed charm. Muffled conversations sprang from nearby tables, but there was not the normal din of noise that can be found at many urban eateries. The table-clothed tables added a nice touch, which elevated the experience to a refined feel.

Get This Dinner Started

To get a true gauge for how Thai Orchid brings the flavor, we knew it would require sampling a variety of dishes. A relative newcomer to the menu are the Spicy Basil Wings. While Crystal is not a wings fan, I absolutely devour them. This version had a deep combination of flavors that added a slight sweet aftertaste to counter the spicy. The flavor was so well proportioned that I had to remember to pace myself for the constant flow of dishes to arrive.

The Original Kind of Apps

I have a confession. When I chose the subtitle for this paragraph, I felt pretty pleased with my pun. I suppose it’s the “Dad Joke” in me slipping out. The next batch of eats arrived in a flurry. The Chicken Sate was grilled just right, and the peanut sauce was the perfect compliment. Like a good magician, we made these disappear. A pair of Soft Spring Rolls added plenty of color to our table. The delicate flavors were enhanced by the sweet and spicy dipping sauce that is served with this dish. An unexpected delight was the Koong Kraborg. A combination of proteins include a whole shrimp. Wrapped in rice paper and deep fried, this appetizer is amazing when dipped in the plum sauce that accompanies it. It was quickly apparent that we would be stuffed by the time the main courses arrived.

Thai Orchid Brings the Flavor

Before we could finish our appetizers, the main courses found their way to our table. Actually, we were being served by Johnny that evening. He was so helpful in walking us through the menu and explaining the available heat levels of dishes. Yes, you can customize how spicy you prefer a dish to be, which was a welcome relief for us lightweights. With Johnny’s assistance, we selected two dishes for our main course. These use completely different bases, so we were truly getting to see how Thai Orchid brings the flavor to their dishes. Pad Bai Gra Prao comes with choice of chicken, beef, shrimp or squid as the protein base. The chicken we chose was accented with red and green peppers, which added some nice color to the dish. A chili pepper base is used for the sauce, and can be adjusted for the diner’s comfort. Ladle some of this over the white rice and you end up with a delightful mouth full of spicy flavors. On a side note, the leftovers make for a wonderfully aromatic lunch at work.

Curry Creation

For our second main course, we chose another one of the newer dishes at Thai Orchid, since we were newbies to the place as well. The Yellow Curry has an almost soup like texture, but brings flavors we had not sampled previously. With five variations of Thai Curries on the menu, this is obviously a huge part of this cuisine. We learned that the various colors are achieved through the use of specific spice bases. The yellow variation sometimes uses turmeric to bring out the base color. Our dish had a slightly sweet flavor that was derived from coconut milk. The filling was a combination of shrimp, onion, peppers, and potatoes. The vegetables are cut into chunks, so they don’t get lost in the sauce.

Adding Thai to Our List

Besides the wings, which are too messy for Crystal, we both enjoyed every dish. This foray into the world of Thai cuisine was a delightful experience. It reminded us that no matter how many restaurants we have sampled, there are still plenty to explore. With Thai Orchid bringing us new flavors, we now know that we have to keep scanning the horizon for opportunities. Can you remember your first visit to a restaurant that introduced you to a completely new cuisine? We’d love to hear about it and the impact it had on your restaurant selections after that. Drop us a note in the comments section below, so that everyone can learn from your experience. Thanks!

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