Friday - 10/8/10
After 18 weeks of training, I finally arrived in
What can I say about Dao? Well, there was no wait, the service was speedy, and the prices were reasonable. I ordered my standard pad thai and it was perfectly adequate. I think Steve felt the same way about his beef and broccoli dish. Archit had the tofu with yellow curry.
Brunch – The Bongo Room
At Archit’s suggestion, Steve and I went to the Bongo Room for breakfast. It appears to be well-loved for their over the top breakfast creations, such as red velvet pancakes, white chocolate pretzel pancakes and chocolate
There was a table of fellow marathoners adjacent to us and they did not know about the half orders. The mammoth portions of dessert pancakes, as well as the 8 inch height chocolate French toast tower were scary.
By the way – no bongos anywhere in sight.
Dinner - Volare
Time to carbo load! Where better to eat the night before the marathon than at an old school Italian restaurant, complete with a pick your pasta and pair it with a sauce section of the menu?
Despite the early hour (5:30) the restaurant was packed with runners. We started with a half order of fried calamari. When the enormous serving came, we were certain they gave us a full order, but our waitress reassured us that, “nope, that’s the half order.”
The calamari was very tender and crispy. We also had the Arancini alla Bolognese – fried balls of rice, fontina and ground beef served in a tomato sauce. I liked them, but I didn’t love the inclusion of the beef.
I picked the homemade pappardelle and paired it with their Bolognese sauce. The pasta was tender and the sauce was rich and hearty. It was exactly what I wanted and needed for dinner.
I tried Chucky’s lobster bisque which did not have enough lobster flavor for me, but it was smooth and creamy. He got pappardelle with salmon in a creamy tomato sauce; I thought the salmon was way over cooked. I didn’t try Steve’s rigatoni with marinara sauce, but he liked it.
No dessert – who wants tiramisu churning in their stomach at mile 13? Not I.
The service was friendly, and the prices were reasonable. Volare was exactly what we needed for a pre-race pasta dinner.
Sunday – Race Day
We all managed to complete the race!
Steve - 4:42:14
Wendy – 5:10:06
Gloria – 5:30:32
Charles – 5:51:39
It was the most grueling and physically exhausting thing I’ve ever done in my life. There were many times in the race I wanted to just give up (particularly between miles 22-25). With the temperature in the high 80’s and the sun beating down on my head, I just wanted lie down on the pavement and pass out. But somehow, I continued on and “finish” may be my new favorite word in the English language.
So, how to celebrate this monumental achievement? Deep dish pizza, of course! Readers of the blog might remember that last time I was in
The pizza was excellent – from the corn meal crust, the 1/3” inch thick Italian sausage patty to the thick layer of mozzarella cheese. I don’t know if it is what Hal Hidgon (running guru) would prescribe as a post marathon meal, but it certainly hit the spot.
We went to Lawry’s Prime Rib the next night. I won’t bore you with the details, as I’ve written about it before and it is the same every time – awesomely delicious.
I wish that we had time to go to one of Rick Bayless’s restaurants (Frontera Grill, Topolobampo, or Xoco) but his empire is closed on Mondays and I figured Mexican on the day before the race was a bad idea. I guess that just gives me another reason to return to this great city.