​It was a wonderful wine lunch, held somewhere at some point in the not too distant past. Here are photos of three dishes served. We'll tell you what the dishes are, and what wines were served, once you tell us where it at.

More photos after the jump.
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Photo by Riki Altman

And you said you'd never try this dish...

​And what the heck is it? Here's a hint: This posting was intended to coincide with the 2012 Chinese New Year, which began yesterday. And, no, these parts never belonged to a dragon. If anyone is a particular fan of this dish (besides you, Timon Balloo -- we know you have a new take on this dish at Sugarcane!), please tell us why.

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​Crazy About You calls it "petite pork osso buco."

The Federal Food, Drink & Provisions calls it "pig wings."

​In fact, this is a cut of pork off of the back leg shank -- so in a way it really is a petite osso buco. But because the word shank doesn't entice as a menu description, and because this pork has a bone-as-handle drumette quality like a chicken wing, savvy salespeople began marketing them as pig wings. It's becoming a popular restaurant (and bar) snack across the country.

Can you tell which is the "wing" and which is the "osso buco"?

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Lee Klein

CG's Pub Burger

​On Monday we put up this photo of a hamburger and asked the simple question: Where it at?

Well, granted, it was a tough one. Excepting the fries and size of the burger, there wasn't much to go on. Guesses ranged from -- well, just about every burger joint in town was mentioned in the comments section. CG Burgers is less well known because it's located down in Kendall. This is the "classic" 6-ounce Pub Burger ($5.95). The fries are made from fresh potatoes and are some of the best around.

Good news: CG Burgers will be debuting in the Village at Merrick Park come late January or early February.

This week Cafe review features a burger battle between two venues with acronymic monikers: CG Burgers vs. DGB (Damn Good Burger) downtown.

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​What it is: A hamburger and fries, but you may have already guessed that from the photo.

Where it at? To many, a hamburger is a hamburger and they all look alike. But can any of our hamburger gourmands (yes Beast, I'm talkin' to you), perhaps using the nature of the fries as a clue, distinguish this patty from others? Those who take the challenge can comment below.

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Photo by Lee Klein

LouLou's swordfish ceviche.

​​​​​As in: LouLou Le Petit Bistro is the answer to last week's Where It At? The plates shown in that post were veal tongue gribiche and a dodine of salmon in tarragon beurre blanc.

In fact, there is a lot of really genuine and well-prepared French fare being served nowadays at the downtown bistro. Yes, the very same place that less than two months ago I panned pretty good.

My review came, unfortunately, after the original chef left and before he had been adequately replaced. Shortly after the column was published, Victor Passalacqua came on board as partner and consulting chef. Passalacqua knows a bit about French cuisine, having trained under the likes of Paul Bocuse and Alain Ducasse.
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Photo by Riki Altman

Even Miss Piggy can't resist his swinging chicken.

​What it is? A local chef dressed as a foodie's favorite Muppet.

Where it at? Hint: Many don't consider his kitchen to reside inside a restaurant proper, but this place can certainly be called "a place of shelter and safety; refuge; asylum."

Make a guess in the comments section below as to who the chef really is and where he works and we'll let you know if you guessed correctly. Bork, bork, bork!

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Lee Klein

What it is? Veal tongue gribiche, and salmon dodine.

What gribiche and dodine are: Sauce gribiche combines minced hard-boiled egg and cornichon with capers, fresh herbs -- classically parsley, chervil and tarragon -- and hints of vinegar and Dijon. Think of it as an non-emulsified tartar sauce.

A dodine is a thick, earthenware cooking vessel, but also a culinary preparation that involves wrapping salmon (or other main protein) around a julienne of vegetables. In this case the dodine includes carrot, fennel, onion, zucchini, yellow squash, and a velvety tarragon beurre blanc.
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​What it is? Your guess is as good as ours. Well, not really, but we're trying to be polite.

Where it at? That's the zero-dollar question. It's about knowledge, not money.

Take a gander in the comments section below, and we'll let you know when you've hit the jackpot.

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​What it is? Hint: It is not a pizza, nor a ceviche.

Where it at? Hint: It is not a pizzeria, cevicheria, or cafeteria.

Give it your best guess in the comments section below. We'll let you know when you've hit the jackpot.

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