Spring Break
The Food Corner
Reviews and recipes for hungry students
Feana Kotter
Issue date: 1/30/08 Section: Opinion
The old adage says something along the lines of "man cannot live on bread alone." That is certainly the case at Western Illinois University, where no student would want to live on mere bread.
Hopefully, some of you took the time to indulge in an Ugly Steak during the last week. Unfortunately, we cannot live on steak alone, either. A more heart-friendly alternative to red meat is fish. Although we are in Macomb - and nowhere near the ocean - one restaurant offers a new take on fish with a Southern flair.
Tucked away on a corner of The Square, Magnolia's has been in business for more than four years. The sophisticated décor and service are mere accents to the Island Tilapia, an entrée that prevents any fish-hater from putting down the fork.
Some chefs struggle with fish because it is, well, fishy. Between the taste and texture, fish is often overshadowed by its meat and poultry counterparts. It can be temperamental and hard to couple with spices.
The Island Tilapia, however, is the exception. I cannot speculate exactly how the fish is prepared, but the menu says it is soaked in rum then seared. The mention of rum drew my eyes to the dish immediately, but it was the blend of heat and sweet that made my tongue dance.
The fish is lightly breaded with crumbs that are blended with spices. I tasted pepper and something with a little more heat, but the rest of the flavors are a delicious mystery. When it is presented, the fish is topped with toasted coconut shavings. Between the warm spices and the sweet and slightly tangy coconut, this fish was unlike any I have ever eaten.
The entrée also comes with a choice of soup or salad and potato. I had a simple lettuce salad with raspberry vinagrette dressing. I forgot to ask if the dressing was homemade, but it was fabulous with the fresh lettuce and assorted vegetables. For my potato choice, I avoided fries and opted for a loaded sweet baked potato. The potato was perfectly done with a large dollop of butter and what looked like a tablespoon of brown sugar, both melting together and dripping into the flesh of the spud. As Emeril would say - oh yeah, babe.
In addition to the divine dish, I also ordered a Mojito cocktail, which consists of light rum, simple syrup (equal parts sugar and water heated until the sugar dissolves), lime juice, mint and some sparkling water. I have seen Mojitos made in other restaurants, but I am told by a good Southern friend of mine the drink is made properly at Magnolia's.
The bartender pours the rum first, followed by the simple syrup. Then the mint and part of a lime are hand-ground and poured in the glass, followed by the sparking water. A sprig of mint to garnish and the drink is complete. It costs $6.50 but is almost a necessary accessory for spoiling yourself with a good meal out.
The next time you want a flavorful alternative to meat, save your pennies and head to Magnolia's. The Southern menu and hospitality leave little to be desired.
Pick up the Courier next week when I will divulge the best hamburger in town. Until then, eat well and remember to tip your server.
Hopefully, some of you took the time to indulge in an Ugly Steak during the last week. Unfortunately, we cannot live on steak alone, either. A more heart-friendly alternative to red meat is fish. Although we are in Macomb - and nowhere near the ocean - one restaurant offers a new take on fish with a Southern flair.
Tucked away on a corner of The Square, Magnolia's has been in business for more than four years. The sophisticated décor and service are mere accents to the Island Tilapia, an entrée that prevents any fish-hater from putting down the fork.
Some chefs struggle with fish because it is, well, fishy. Between the taste and texture, fish is often overshadowed by its meat and poultry counterparts. It can be temperamental and hard to couple with spices.
The Island Tilapia, however, is the exception. I cannot speculate exactly how the fish is prepared, but the menu says it is soaked in rum then seared. The mention of rum drew my eyes to the dish immediately, but it was the blend of heat and sweet that made my tongue dance.
The fish is lightly breaded with crumbs that are blended with spices. I tasted pepper and something with a little more heat, but the rest of the flavors are a delicious mystery. When it is presented, the fish is topped with toasted coconut shavings. Between the warm spices and the sweet and slightly tangy coconut, this fish was unlike any I have ever eaten.
The entrée also comes with a choice of soup or salad and potato. I had a simple lettuce salad with raspberry vinagrette dressing. I forgot to ask if the dressing was homemade, but it was fabulous with the fresh lettuce and assorted vegetables. For my potato choice, I avoided fries and opted for a loaded sweet baked potato. The potato was perfectly done with a large dollop of butter and what looked like a tablespoon of brown sugar, both melting together and dripping into the flesh of the spud. As Emeril would say - oh yeah, babe.
In addition to the divine dish, I also ordered a Mojito cocktail, which consists of light rum, simple syrup (equal parts sugar and water heated until the sugar dissolves), lime juice, mint and some sparkling water. I have seen Mojitos made in other restaurants, but I am told by a good Southern friend of mine the drink is made properly at Magnolia's.
The bartender pours the rum first, followed by the simple syrup. Then the mint and part of a lime are hand-ground and poured in the glass, followed by the sparking water. A sprig of mint to garnish and the drink is complete. It costs $6.50 but is almost a necessary accessory for spoiling yourself with a good meal out.
The next time you want a flavorful alternative to meat, save your pennies and head to Magnolia's. The Southern menu and hospitality leave little to be desired.
Pick up the Courier next week when I will divulge the best hamburger in town. Until then, eat well and remember to tip your server.
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