#70 "Feather in Your Cap" September 3, 2013

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One of the most popular desserts at the Loup is the Chocolate Pudding. Actually, it is the most popular, hands down. We have a great assortment of desserts, and most of them are fantastic, but the chocolate pudding stands head an shoulders above the rest. I am not quite sure why that is besides the fact that it is delicious. It is simply your basic, every-day pudding, but there is something else that elevates it to a magical plane. Maybe it's the giant chocolate cookie that accompanies it, or maybe it's the fresh whipped cream dollop on top, or could it be the sprinkling of cocoa powder? It could be a combination of all of these things, but I think the not-so-secret ingredient of "love" that Jose puts into every batch is the real reason this dessert is such a hit with the downtown crowd.
In the drawing above, the chocolate pudding is merely a bystander witnessing the scene lain before it. It was the last detail of this drawing to be added if I remember correctly. It stands proudly in it's parfait glass, complete with a spoon just waiting to be gobbled up by someone with a sweet tooth, or maybe someone who really likes dessert and has sweet teeth. The rest of the drawing unfolds before it, with all of the characteristic hi-jinx that are usually seen in this series of drawings. Including a severed head, and what self-respecting T&J drawing is complete with out one of those?
So, as long as I have been working at the Loup, there has always been the chocolate pudding. I have seen some desserts come and go, but the pudding is always going to be around. We used to have this great dessert that is sadly missing from today's menu. It was called Sabayon, and it was incredible. For those of you who have not tried this particular delicacy, it is essentially just eggs, sugar, and some wine. It can usually be found in Italian restaurants since it has Italian origins, but we used to have one that could stand up to anyone's. Light and creamy, served with berries, it was something to behold. But alas, we got rid of it! No one misses it though, not like other things that disappear off the menu. There are still people who call the restaurant on a regular basis asking if we have the brains back on the menu. I have talked about brains here before, and there's a great story about them over here in T&J #55, but they are not a consistent item on the menu. They are the very definition of "special." But people still ask about them. One thing that I am glad we no longer serve, either on the special list or on the regular menu is the Duck Liver Beignets. Those things were toxic (no offense to the guys in the back who made them every day. It was not their fault that they were nature's own heart attack inducer). These things were crazy. They were essentially crepes that were filled with duck liver (think Passover style liver, not fois gras) and then deep fried. Then, they were served with a sweet sauce and served like a pizza, essentially. They were my nightmare, and I stand behind the food that I serve at the Loup, so this was one of those things that was difficult to serve. But people loved them anyway! Who am I to say what people are going to find delicious and nutritious? People would get the Beignets and then still have an entree after eating their weight in duck liver and crepe. It was truly a sight to behold.
But I digress. We started this one off talking about desserts, so I guess we should finish off there as well. Not that it matters where we end. But dessert does come last, so we should stick to that. In the next post, you will see the pudding in color, then you are going to want it. This is the most reasonable response to the pudding. You see it, you want to eat it. I don't think I have ever served someone the pudding and them not like it. Some people can't eat a lot of it because they have already eaten too much rich things like Beignets and such, but they'll still try it out and fall in love all over again. And isn't that what dessert is all about?

#39 "Tour De Franzia" July 24, 2011 (In Color!)

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I was going to start this blog off talking about Joshua Topolsky but then I got distracted and had to update my Twitter, FaceBook, Tumblr, and all the rest because he just inspires me to do that sort of thing. So here I am, a half hour later writing what I was going to write a while ago. The reason I bring up Mr. Topolsky is because, not only is he a sometime regular at the Cafe Loup, his reservation for sometime in March(?) of 2011 is written clearly in the bottom right hand corner of the picture above. I made it into a gravestone and I was going to take out the writing in post-production and put in something witty, but then Josh and his comrades kept coming in and being model customers so I decided to leave it in. I like that it is a gravestone now especially, since it says "Josh AOL Niwa(?) 18 9:00." This means that Mr. Topolsky was still writing for AOL's Engadget and was bringing in 17 of his closest associates (at 9pm, natch). When he started his new project, The Verge, he continued bringing in large parties, but I like that "Josh AOL" is now a gravestone, representing his time at AOL. When I turned that into a gravestone, I don't even think I knew who he was yet. It's funny when someone with relative fame comes in on a regular basis and you have no idea who this person is. This happened to me with John Slattery from Mad Men. I wasn't watching the show yet and I was waiting on this handsome dude when Edie came up to me and said, "That guy is on Mad Men." and I think my reply was something along the lines of, "shrug." Now that I have watched all of the episodes ever created, and Roger Sterling is my favorite character, I would probably have quite a different reaction to seeing him sitting at table 16. This goes for a lot of different people, although it's funny that this is something that affects us. My buddy Philip doesn't care who you are when you come into the Cafe Loup, to him they are just another customer. I like his attitude, but for me, if I know that you are some sort of celebutard, famous tech writer, author, musician, national/international figure, I am going to try to give you the greatest service ever. And I don't mean all the hoity-toity waiter nonsense that one would see in a five star restaurant; I mean the down-to-earth, amiable, and friendly service of the Cafe Loup. Because, for me, I want to see these people coming back to the Loup all the time. I want them to be my new regulars. Why, you ask? First and foremost, most of these people are good tippers. I could say, "Nuff Said" here but I won't. Instead I will go on to say that these kind of people are a pleasure to wait on because they know how to act in a restaurant. A lot of our regulars at the Loup are crotchety, grouchy, horribly needy, and evil. I can write this freely, because I know that these people do not read blogs, much less my blog. These are people who have been coming to the Loup since "it was at the old location" and still have no idea how to order or be polite. So, I'm not saying that all celebutards are good tippers and a delight to have in the restaurant; there are some who come in and the sight of them makes you cringe. I am merely saying that I really like people who come in the restaurant, make the job a pleasure and then leave a good tip. I guess if everyone was like this, and one was always only waiting on well behaved celebutards, waiting tables would be a more glamourous job and every wanna-be actress would want to be a waitress. Wait a minute.

#38 "Poseidon Adventure" July 14, 2011

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I couldn't come up with a cool name for this one. I was going to go with "All Hail King Neptune and His Water Breathers!" from the Plastic Beach album by Gorillaz but it's so long and no one in the picture seems to even know King Neptune there. It looks more like there is some sort of movie being filmed and the fisherman, mermaid, and little man are all the stars. King Neptune is maybe the Grip or the director; possibly the props manager. With that in mind, it should have a title that suggests it's Hollywood roots: "Poseidon Adventure" possibly. Actually, that might work. Let's go with that. So, now that I've worked that out in my mind and live on this blog, let's move on. It seems that the summer of 2011 was a very creative time for Tim and I. From #35 up until #42, all of these pieces seem to be very concise and if not well thought out, then at least well executed. As you will see as I post the next couple of T&J drawings, this little section of time is pretty good, if I do say so myself. One of my favorite parts about this one is King Neptune himself. Usually people draw him with a human head and a fish tail, but I thought it would be interesting to reverse this and give him a nice, freaky fish head. There are a lot of extremely scary fish in the sea. Luckily for us, as humans, we can't descend to the depths that these really scary looking fish live. We could come in contact with some real horrible things though; sharks, Orcas, and poisonous jellyfish are all pretty freaky. I personally have come in contact with some creepy things in my day. For instance, I saw a bunch of Barracudas down in the Caribbean. Even little fish can scare you if you are swimming and they sneak up on you, or you catch a glimpse of them out of the corner of your eye while submerged in the ocean. I think that is because the ocean is a very claustrophobic place, despite it's enormity. When you are submerged in the ocean, you can't see very well, you can't hear much of anything, and you can't breathe. All of these things combine for a borderline terrifying experience if you really think about it. People have been to the moon but they haven't explored the depths of the oceans yet. The first photographs of the Giant Squid weren't taken until 2004. The ocean is an alien world and it is right smack dab on this planet; it is the majority of the planet. And we know practically nothing about it.  I personally like to swim in the ocean, and I also enjoy diving deep out in the middle of the ocean. It is very scary though, but I feel like maybe that is why I enjoy doing it; I like to scare myself. Up to a limit of course. Anyway, when I first posted this on Bookface, only two people liked it! This was one of my favorite ones to date, and yet it got no love. Not that Tim and I do these for the accolades. We do these as an escape from work, first and foremost. However, I am always amused that a picture of a taco can get 100 likes and something like this only gets 2. Although, you haven't yet seen the color version yet, so maybe it's not good and only deserved 2 likes.