November and December have been the craziest months of my year. In two short months, I moved, completed two insane projects for work, ate my belly full at Thanksgiving dinner, and somehow managed to get my holiday shopping done. CRAZY, I tell ya!
Unfortunately, the craziness meant that there was little time for enjoying the dining scene and less time to blog about it. The craziness also meant I needed something to look forward to, the proverbial light at the end of the tunnel, which, for me, means an awesome dining experience. Thankfully, my sensational colleague (and friend) Colleen has her finger on the pulse of cool dining events in this magnificent city and found an incredible dining event that could get us through the hustle and bustle of this crazy time of year.
Picture if you will a 6 course dinner, each course paired with a fabulous wine, hosted by some of the city's hottest chefs in one of the most popular restaurants in town. Now imagine that each course was a savory dish using succulent pork as the main ingredient. Admit it, you'd be excited to.
By the time Colleen and I pulled up to Boka for the Cadillac of Pig dinner last night, we were drooling. Literally. The first guests to arrive (fashionably late is so passe), an extremely friendly wait staff greeted us and immediately served us some frosty glasses of Three Floyd's Jinx Proof beer. Brewed right over the boarder in Munster, IN, this light-bodied brew had a crisp finish and was, what we called, "delightful." I took a look around and was mesmerized by how beautifully festive the restaurant looked- poinsettias lined the bar, beautiful candles adorned the wall, and for a minute, I forgot that about the sub zero temps outside.
Since I was starving, I was excited to sit down and get to grubbing on some tasty piggy, piggy. The "Cadillac of Pig", the Mangalitsa pig, is a large (they grow to be 300 lbs!), woolly pig native to Hungary. They are extremely rare- according to our bartender, there are (were?) only six in the entire state. Experts compare the flavor to that of prime beef and, because the pigs are fed wheat, barley and hay (as opposed to the traditional pig diet of corn and soy), eating this decadent piggy is actually good for you!
The Amuse was shaved poached loin with fried capers, which added a fun little crunch that broke up the soft texture of the meat. Chef Giuseppe Tentori from Boka dazzled us with the next dish- head cheese served in the most delicious parsnip puree I've ever tasted. I admit, the idea of eating pig head is pretty gross, but the flavors was great and the Riesling pairing made it an incredible dish. Top Chef Stephanie Izard was a fan favorite with her dish, which I unfortunately did not get to sample (stupid fish allergy). I was exceedingly impressed that the chefs went out of their way to serve me the most flavorful veal cheek over sweet potato puree that I've ever tasted. That dish definitely made up for the fact that I missed out on one of Chef Izard's masterpieces! Next, Chef Paul Virant from the acclaimed Vie Restaurant served up milk braised ham that was easily my favorite dish of the night. Just as I thought the food couldn't get any better, Chef Ryan Poli from Perennial dazzled us with a "pork stew" of sorts that included an awesomely spicy chorizo sausage. All we needed was some bread to dinge up the broth once the meat was gone- I just couldn't get enough!
The dessert, though, is was amazed me the most. Chef Tentori pulled together a Pork Blood Flourless Chocolate Cake paired with blood orange sorbet that was sinful, to say the least. When I first read that dessert would be Pork Blood Flourless Chocolate Cake, my initial reaction was to gag and run for my life. But the GirlThatEats is willing to try anything once, and this was risk with great reward. After 5 courses of pig, I laughed at the idea of dessert....the one bite turned into two, two turned into three, and before I knew it, the whole damn thing was gone and I was licking my spoon, savoring every last bite.
I'm not sure when Chicagoans will be lucky enough to experience such an incredible collaboration of culinary masters as we lucky diners experienced at the Cadillac of Pig event. I am sure, though, that every Chicagoan needs to try out Boka, Perennial, Vie, and The Girl & The Goat (coming to the West Loop this Spring). The holidays can be hectic, so treat yourself to something amazing this season. Enjoy a glass of wine. Indulge in awesome food. And be thankful that you live in such an amazing city!
Thursday, December 17, 2009
Friday, December 11, 2009
Goodbye Deep Dish- Chicago Pizza and Oven Grinders Co.
Chicago is famous for many reasons- amazing architecture, die hard sports fans (sticking by our teams that never seem to win), a breathtaking skyline, and, of course, some trademark foods like Italian Beef Sandwiches, Chicago-Style Hot Dogs (hold the ketchup), and some even say that Saganaki originated in Greektown decades ago. But Chicago's claim to culinary fame is in the pizza- legendary deep dish with gooey dough crusts and more cheese than any stomach can digest. Try dining at Lou Malnati's, Giordano's or Gino's East on a Saturday afternoon and you'll quickly realize that guests visiting our fabulous city are desperate to try a slice of heaven.
But tucked away in Lincoln Park, locals (and extremely savvy visitors) know where to find the city's BEST pizza- Chicago Pizza and Oven Grinder Co (2121 N. Clark St). Hidden on the basement floor of a Victorian Era mansion, CPOG's history is rich with more than just delicious food; it served as the lookout for the henchmen responsible for the Valentine's Day Massacre in 1929, captured in the photos hanging in the small foyer of the restaurant.
Established in 1972, CPOG's rustic decor epitomizes the Chicago Pizza Place. Dark wood booths crammed together to maximize the small space, dim lighting, and a small bar offer a cozy setting perfect for a yummy meal. For months, Josh, aka Wednesday Night Date Night, has been on my case about trying CPOG, listing it as one of his favorite restaurants in the entire city. Somehow, he convinced me to leave the comfort of my cozy condo on the coldest night we've had all year, ensuring me that some warm pizza and awesome flat bread would make me feel better about the excessive wind and snow.
He was right. We started with the Mediterranean Bread, pita-like dough covered in cheese and spices that was so big it hung over the edges of the plate. Impossible to eat with utensils, we ripped it apart with our hands and made a mess of our table as we indulged on this light, flavorful bread. I was impressed at how many times the busser came over to wipe up our crumbs because its not every day you get white glove service in a pizza joint.
A creature of habit, Josh ordered his favorite- the Meatball Oven Grinder, a huge Italian loaf stuffed full of meatballs, sauce, cheese and more cheese, topped with Italian spices. The foot long Grinder was delicious, but paled in comparison to the Pizza Pot Pie I devoured. Served in half pound and full pound portions, the made from scratch pie quickly became my favorite way to eat pizza. Goodbye deep dish- hello Pizza Pot Pie! I couldn't decide what part of the dish I loved more, the tripled raised Sicilian dough, the incredible homemade sauce (made with olive oil, fresh garlic, onions, green peppers, and whole plum tomatoes), or the abundance of melted cheese covering the sausage and mushrooms. Wonderfully overwhelmed with the filling pot pie, I followed every bite with an "I can't believe how good this is" or "this is seriously the best pizza I have ever tasted."
I've spent 20something years devoted to the classic Chicago Deep Dish and I don't mind saying that I have converted to being a Pot Pie girl. A few months ago, I wouldn't have believed that there was a better way to eat pizza than a Giordano's stuffed with mushrooms and spinach- well done on the crust, please. After my trip to CPOG, though, I am a believer. And while I still think its important that visitors to our awesome city experience the hype that is Chicago Deep Dish, I encourage locals (and serious pizza enthusiasts) to think outside the pizza box and try something different, delicious, and decidedly Chicago.
But tucked away in Lincoln Park, locals (and extremely savvy visitors) know where to find the city's BEST pizza- Chicago Pizza and Oven Grinder Co (2121 N. Clark St). Hidden on the basement floor of a Victorian Era mansion, CPOG's history is rich with more than just delicious food; it served as the lookout for the henchmen responsible for the Valentine's Day Massacre in 1929, captured in the photos hanging in the small foyer of the restaurant.
Established in 1972, CPOG's rustic decor epitomizes the Chicago Pizza Place. Dark wood booths crammed together to maximize the small space, dim lighting, and a small bar offer a cozy setting perfect for a yummy meal. For months, Josh, aka Wednesday Night Date Night, has been on my case about trying CPOG, listing it as one of his favorite restaurants in the entire city. Somehow, he convinced me to leave the comfort of my cozy condo on the coldest night we've had all year, ensuring me that some warm pizza and awesome flat bread would make me feel better about the excessive wind and snow.
He was right. We started with the Mediterranean Bread, pita-like dough covered in cheese and spices that was so big it hung over the edges of the plate. Impossible to eat with utensils, we ripped it apart with our hands and made a mess of our table as we indulged on this light, flavorful bread. I was impressed at how many times the busser came over to wipe up our crumbs because its not every day you get white glove service in a pizza joint.
A creature of habit, Josh ordered his favorite- the Meatball Oven Grinder, a huge Italian loaf stuffed full of meatballs, sauce, cheese and more cheese, topped with Italian spices. The foot long Grinder was delicious, but paled in comparison to the Pizza Pot Pie I devoured. Served in half pound and full pound portions, the made from scratch pie quickly became my favorite way to eat pizza. Goodbye deep dish- hello Pizza Pot Pie! I couldn't decide what part of the dish I loved more, the tripled raised Sicilian dough, the incredible homemade sauce (made with olive oil, fresh garlic, onions, green peppers, and whole plum tomatoes), or the abundance of melted cheese covering the sausage and mushrooms. Wonderfully overwhelmed with the filling pot pie, I followed every bite with an "I can't believe how good this is" or "this is seriously the best pizza I have ever tasted."
I've spent 20something years devoted to the classic Chicago Deep Dish and I don't mind saying that I have converted to being a Pot Pie girl. A few months ago, I wouldn't have believed that there was a better way to eat pizza than a Giordano's stuffed with mushrooms and spinach- well done on the crust, please. After my trip to CPOG, though, I am a believer. And while I still think its important that visitors to our awesome city experience the hype that is Chicago Deep Dish, I encourage locals (and serious pizza enthusiasts) to think outside the pizza box and try something different, delicious, and decidedly Chicago.
Tuesday, November 17, 2009
"Ridiculous"- Sunda
This time of year has always been particularly stressful for me. Between preparing for the holidays, planning multiple events for work, and moving (because I liked to burden myself with the extra stress of having to move in the midst of my already chaotic schedule), taking a few hours to enjoy an awesome dinner and wine seems like a luxury of time I can't afford. But eating out and spending quality time with my peeps is what keeps me sane. It's what keeps me going.
After a particularly grueling Monday, I did not hesitate to drop all the "need to dos" for the "want to do" of meeting my girl Dish out for dinner at Sunda (110 W. Illinois). I needed to relax; I needed to unwind; I needed to eat a "ridiculously" delicious meal. And, thanks to Executive Chef Rodelio Aglibot, aka The Food Buddah, all I needed after 2 hours at Sunda was a looser fitting sweaterdress.
Walking through Sunda's doors brought an immediate sense of tranquility- the dim lighting, plush seating, warm colors, and rocking sushi bar situated in the middle of the restaurant created the perfect setting for forgetting about my crazy day.
To start, Dish and I took ordered the Rock Shrimp Tempura. I was pretty shocked to see Rock Shrimp served on a bed of glazed walnuts, but I was pleasantly surprised at how much I enjoyed the combination. Having worked my way through lunch, it didn't take long to devour the entire bowl of shrimp. Luckily, our extremely attentive was ready with his next appetizer recommendation- The Devil's Basket, wok tossed crispy Soft Shell Crab served on a bed of dried chilis, shallots, scallions and garlic. The crab was wonderful, particularly the body, which was impeccably crispy and extremely flavorful. Word of advice: the dish is spicy enough as is- do NOT try to get too adventurous and eat a dried chili!
Do get adventurous and try the Lobster and Wagyu sushi roll. Despite our servers recommendation, I was pretty skeptical that creamy lobster, scallions, jalapeno, Kobe sashimi, truffle and foie gras wouldn't make me gag. I mean, the idea of raw beef, foie gras, and lobster together is enough to send shivers down my spine, but coupled with sweet truffle and spicy jalapeno and my gag reflex kicked into full gear. After my first bite, I was convinced that this is probably the best sushi roll I have ever tasted in my life. I loved that I could separate the flavors but that they worked so well together in a single bite AND, no soy sauce necessary. We also sampled the Baked Snow Crab Handroll and, though it was quite good, it was completely out shadowed by the Lobster and Wagyu roll.
The Charisu BBQ Pork entree had a terrific flavor, but the pork was a little too fatty for my liking. Rest assured, that didn't stop us from eating all but 2 pieces. We remained convinced we couldn't eat any more until, that is, our server brought us the dessert menu. With so many scrumptious, sinful options to choose from, it was impossible to say "No" regardless of how full we both were. We opted for the "Ridiculous" for no reason other than it had the coolest name on the menu. And it was ridiculous- a "snowball" of cold vanilla ice cream wrapped in carrot cake and drizzled with caramel. Seriously ridiculous.
Feeling a bit gluttonous, we finished our wine and called it a "ridiculously" terrific night.
After a particularly grueling Monday, I did not hesitate to drop all the "need to dos" for the "want to do" of meeting my girl Dish out for dinner at Sunda (110 W. Illinois). I needed to relax; I needed to unwind; I needed to eat a "ridiculously" delicious meal. And, thanks to Executive Chef Rodelio Aglibot, aka The Food Buddah, all I needed after 2 hours at Sunda was a looser fitting sweaterdress.
Walking through Sunda's doors brought an immediate sense of tranquility- the dim lighting, plush seating, warm colors, and rocking sushi bar situated in the middle of the restaurant created the perfect setting for forgetting about my crazy day.
To start, Dish and I took ordered the Rock Shrimp Tempura. I was pretty shocked to see Rock Shrimp served on a bed of glazed walnuts, but I was pleasantly surprised at how much I enjoyed the combination. Having worked my way through lunch, it didn't take long to devour the entire bowl of shrimp. Luckily, our extremely attentive was ready with his next appetizer recommendation- The Devil's Basket, wok tossed crispy Soft Shell Crab served on a bed of dried chilis, shallots, scallions and garlic. The crab was wonderful, particularly the body, which was impeccably crispy and extremely flavorful. Word of advice: the dish is spicy enough as is- do NOT try to get too adventurous and eat a dried chili!
Do get adventurous and try the Lobster and Wagyu sushi roll. Despite our servers recommendation, I was pretty skeptical that creamy lobster, scallions, jalapeno, Kobe sashimi, truffle and foie gras wouldn't make me gag. I mean, the idea of raw beef, foie gras, and lobster together is enough to send shivers down my spine, but coupled with sweet truffle and spicy jalapeno and my gag reflex kicked into full gear. After my first bite, I was convinced that this is probably the best sushi roll I have ever tasted in my life. I loved that I could separate the flavors but that they worked so well together in a single bite AND, no soy sauce necessary. We also sampled the Baked Snow Crab Handroll and, though it was quite good, it was completely out shadowed by the Lobster and Wagyu roll.
The Charisu BBQ Pork entree had a terrific flavor, but the pork was a little too fatty for my liking. Rest assured, that didn't stop us from eating all but 2 pieces. We remained convinced we couldn't eat any more until, that is, our server brought us the dessert menu. With so many scrumptious, sinful options to choose from, it was impossible to say "No" regardless of how full we both were. We opted for the "Ridiculous" for no reason other than it had the coolest name on the menu. And it was ridiculous- a "snowball" of cold vanilla ice cream wrapped in carrot cake and drizzled with caramel. Seriously ridiculous.
Feeling a bit gluttonous, we finished our wine and called it a "ridiculously" terrific night.
Thursday, November 5, 2009
Hail to the Chef- Rick Bayless
If you've been following GirlThatEats (or if you've met me), you know how much I love Rick Bayless. He's been my favorite Chicago chef since before his Top Chef Master's days, when I could get a rezo at Topolobampo one week out and when the wait at Frontera Grill was only an hour long. I admire his passion- I've never seen anyone speak about chimichurri so excitedly; I respect his contributions to the community- his foundation continues to raise hundreds of thousands of dollars each year for local farmers; I appreciate his loyalty- Topolobampo and Frontera Grill have been Chicago landmarks for more than two decades and, even though his countless awards and accolades could mean success in larger culinary markets like New York and Los Angeles, he has remained true to Chicago and worked diligently to keep our city in the top 3 culinary cities in the country; most of all, though, I worship his cooking.
It's no wonder then, with all of this love and admiration and appreciation, that writing an objective blog about the Rick Bayless empire has been difficult. In fact, I've been working on my Rick Bayless Blog for over two months now. Because the thing is, if you can actually get a highly coveted table at one of Chef Bayless's restaurants, there truly is nothing bad to say (and then I just seem like I'm playing favorites).
Since his menus change every month, I can't spend too much time talking about what dishes I enjoyed as they may never be available again (the Cochinita Pibil is a staple at Topolo and is amazingly delish and the Enchiladas de Mole Poblano at Frontera are the best I've ever had). What I can share, though, are some consistencies you can expect with each trip you make to a Rick Bayless restaurant: great atmosphere, superior service, and flawless food.
Chef Bayless has nailed the art of atmosphere and I'm continually amazed that two completely different restaurants can co-exist in such a small space. Topolobampo and Frontera are separated by a small archway, yet the vibe is significantly different in each setting. Topolo is dim, romantic, and classy, while its "conjoined twin" is loud, fun and sexy. The place is perpetually crowded and there is little room to walk (or sit, or breathe), but the bar staff are friendly and make the wait seem less daunting. Once seated, the servers are welcoming, knowledgeable and attentive, making it quite evident that Chef Bayless pays particular attention to his guests' experiences. Each year, he closes the restaurants and takes his entire staff to a different region of Mexico to sample local dishes and learn about local customs. Check out the staff bios on his website- most of his executive team has been with him for over a decade.
And then, after the waiting, after soaking in the ambiance, after meeting the friendly server- the food comes. From the citrusy guacamole, to the hearty soups (the best corn soup I've ever had was on the Topolo menu), through the flavorful entrees, and down to the last lick of the dessert spoon (Tres Leches Cake with a White Chocolate shell and almond milk- can we say A-MA-ZING?!), Chef Bayless repeatedly proves culinary genius. He's dedicated much of his life to understanding Mexico- the culture, the people, and the food- and his respect for the country is evident in every bite of every dish he serves.
Rick Bayless has given us Chicago foodies something to brag about, something to be proud of, and something to call our own. Sure, the wait at Frontera Grill seems endless and Topolobampo has no reservations available through at least mid-January, but be patient. Don't give up. I promise, its worth the wait.
It's no wonder then, with all of this love and admiration and appreciation, that writing an objective blog about the Rick Bayless empire has been difficult. In fact, I've been working on my Rick Bayless Blog for over two months now. Because the thing is, if you can actually get a highly coveted table at one of Chef Bayless's restaurants, there truly is nothing bad to say (and then I just seem like I'm playing favorites).
Since his menus change every month, I can't spend too much time talking about what dishes I enjoyed as they may never be available again (the Cochinita Pibil is a staple at Topolo and is amazingly delish and the Enchiladas de Mole Poblano at Frontera are the best I've ever had). What I can share, though, are some consistencies you can expect with each trip you make to a Rick Bayless restaurant: great atmosphere, superior service, and flawless food.
Chef Bayless has nailed the art of atmosphere and I'm continually amazed that two completely different restaurants can co-exist in such a small space. Topolobampo and Frontera are separated by a small archway, yet the vibe is significantly different in each setting. Topolo is dim, romantic, and classy, while its "conjoined twin" is loud, fun and sexy. The place is perpetually crowded and there is little room to walk (or sit, or breathe), but the bar staff are friendly and make the wait seem less daunting. Once seated, the servers are welcoming, knowledgeable and attentive, making it quite evident that Chef Bayless pays particular attention to his guests' experiences. Each year, he closes the restaurants and takes his entire staff to a different region of Mexico to sample local dishes and learn about local customs. Check out the staff bios on his website- most of his executive team has been with him for over a decade.
And then, after the waiting, after soaking in the ambiance, after meeting the friendly server- the food comes. From the citrusy guacamole, to the hearty soups (the best corn soup I've ever had was on the Topolo menu), through the flavorful entrees, and down to the last lick of the dessert spoon (Tres Leches Cake with a White Chocolate shell and almond milk- can we say A-MA-ZING?!), Chef Bayless repeatedly proves culinary genius. He's dedicated much of his life to understanding Mexico- the culture, the people, and the food- and his respect for the country is evident in every bite of every dish he serves.
Rick Bayless has given us Chicago foodies something to brag about, something to be proud of, and something to call our own. Sure, the wait at Frontera Grill seems endless and Topolobampo has no reservations available through at least mid-January, but be patient. Don't give up. I promise, its worth the wait.
Something New- (K)new Restaurant
My uncle John is the king of discovering Chicago's tucked away dining treasures. He continually amazes me with his ability to find the city's most hidden gems. Imagine my shock, then, when my informant to the best kept secrets in the city chose the recently opened, highly anticipated (k)new (2556 W. Fullerton Ave) Restaurant for his birthday celebration last week.
Chef Omar Rodriguez staked his claim in the city with his celebrated Think Cafe, a Bucktown BYO that closed in August 2009. (k)new's doors opened a few weeks ago, and this small, trendy boutique BYO has already taken Logan Square by storm. The quaint restaurant seats just over 100 people and every table was full when I arrived at 7:30 on a Friday evening, making this a very a-typical selection for my uncle.
Chef Rodriguez's menu is eclectic to say the very least and his big risks often pay off three times over. His all-star appetizer is a Piquillo pepper, stuffed with lump crab, goat cheese and black truffle, cooked in white truffle oil and served with a saffron butter emulsion. The flavors were unique but pleasant. Lump crab and goat cheese are both extremely bold flavors, and I must admit that I was hesitant at first glance. Also enjoyable, but a bit more "safe" were the Portabella mushrooms served in a walnut pesto and the Prime Beef Medallions in a ginger currant demi-glaze.
Throwing caution to the wind, Chef Rodriguez stacks his menu with inventive entrees, turning the ordinary into the extraordinary. It was difficult to pick a favorite- the Penne Pasta with goat cheese, toasted almonds, and a white wine poached pear was creamy and rich; the Peppercorn Crusted Buffalo Filet was tender and succulent; the Rack of Lamb, cooked perfectly, was gnaw-on-the-bone delicious.
Though many Bucktown locals will miss Think Cafe, I'm quite confident they will find a new favorite in (k)new. Chef Rodriguez's creative dishes do not disappoint and, though the excellence in service does not match the excellence in cuisine (inattentive and shy to make recommendations), this Logan Square BYO is certainly a bright (k)new start.
Chef Omar Rodriguez staked his claim in the city with his celebrated Think Cafe, a Bucktown BYO that closed in August 2009. (k)new's doors opened a few weeks ago, and this small, trendy boutique BYO has already taken Logan Square by storm. The quaint restaurant seats just over 100 people and every table was full when I arrived at 7:30 on a Friday evening, making this a very a-typical selection for my uncle.
Chef Rodriguez's menu is eclectic to say the very least and his big risks often pay off three times over. His all-star appetizer is a Piquillo pepper, stuffed with lump crab, goat cheese and black truffle, cooked in white truffle oil and served with a saffron butter emulsion. The flavors were unique but pleasant. Lump crab and goat cheese are both extremely bold flavors, and I must admit that I was hesitant at first glance. Also enjoyable, but a bit more "safe" were the Portabella mushrooms served in a walnut pesto and the Prime Beef Medallions in a ginger currant demi-glaze.
Throwing caution to the wind, Chef Rodriguez stacks his menu with inventive entrees, turning the ordinary into the extraordinary. It was difficult to pick a favorite- the Penne Pasta with goat cheese, toasted almonds, and a white wine poached pear was creamy and rich; the Peppercorn Crusted Buffalo Filet was tender and succulent; the Rack of Lamb, cooked perfectly, was gnaw-on-the-bone delicious.
Though many Bucktown locals will miss Think Cafe, I'm quite confident they will find a new favorite in (k)new. Chef Rodriguez's creative dishes do not disappoint and, though the excellence in service does not match the excellence in cuisine (inattentive and shy to make recommendations), this Logan Square BYO is certainly a bright (k)new start.
Tuesday, November 3, 2009
Try the Gumbo- Heaven on Seven
I love fall in Chicago. I love driving down my street as red, yellow and orange leaves umbrella over me. I love the smell of pumpkin pie candles and Caramel Apple Spice lattes from Starbucks. I love breaking out my boot collection and wearing scarves inside. Most of all, though, I love that fall means indulging in comfort type foods because, let's face it, we Chicagoans needs some extra meat on our bones to survive the brutal winter ahead.
This Sunday was the perfect fall day in Chicago- 52 degree temperatures and sunny skies. After spending the afternoon at Soldier Field cheering the Bears on to victory (and eating the WORST veggie wrap of my life), I was ready for some stick-to-the-ribs food, so my family and I headed to Heaven on Seven (600 N. Michigan Ave, near Rush Street) for some deep south Cajun goodness.
My parents, aunt and uncle, and their friends are frequent New Orleans visitors, so the expectations were high from the moment we walked in, ogling the thousands of bottles of hot sauce adorning the walls (the manager, Chris, told us that there was not one repeated bottle in the collection). Our wonderful server, Amy, gracefully handled our very hungry group of seven. To start, we sampled five different shrimp dishes, with a clear winner in the Shrimp and Parmesan-Reggiano Cheese grits. It was love at first bite and I hardly noticed the other dishes as I repeatedly helped myself to heaping spoonfuls of tender shrimp and rich, cheesy grits.
The shrimp dishes having met the standards of my New Orleans cuisine "experts", we eagerly moved on to the Grilled Andouille Sausage on Sweet Potato Polenta. Served with caramelized onions and a honey creole mustard, as I took a bite, I vividly imagined what it must be like to visit New Orleans (now I'm dying to go). We finished our appetizer round with an order of raw oysters- one of my personal favorites. My dad mixes a mean oyster sauce, a masterful combination of cocktail sauce, horseradish and hot sauce. And though the oysters were fresh and delicious, the horseradish could have used a little extra kick.
In my dare to be different moment of the day, I ordered the Turtle Soup while the rest of my family tried the gumbo, and I gotta say, being different is sometimes overrated. The gumbo was out of this world amazing. Don't get me wrong, I thought the turtle soup was yummy, but it paled in comparison to the spicy, bold flavors of the gumbo. Thanks again, Mom, for letting me eat your entire bowl.
We progressed into dinner, audaciously ordering the family style southern meal that included more food than I care to admit, highlighted by the fantastic Jumbalaya, Hoppin' John (Black Eyed Peas with Andouille Sausage), and some of the most ridiculously delicious mashed potatoes and gravy I've ever tasted in my life. I was tremendously impressed by the sweet collard greens. Even the coleslaw, a side dish I normally despise, warrented seconds.
Though stuffed with little room to spare in our jeans, we moved into dessert and didn't hesitate to sample every dish on the menu (I'm not kidding, we split 10 desserts between the 7 of us). My mom and I overindulged in the Mississippi Mud Pie, while my dad and uncle couldn't get enough of the creamy Key Lime. The decadent chocolate cake came out in a slice the size of my head, which meant I had breakfast for Monday morning.
Chef Bannos isn't lying when he boasts that Heaven on Seven is the "Best Louisiana Cookin' Outside of New Orleans". He definitely deserves his seat in the Chicago Chef's Hall of Fame for integrating Cajun cuisine into the city's culinary scene.
Footnote: Chef Bannos, along with Scott Harris of Mia Francesca and son, Jimmy Bannos, Jr., are opening up The Purple Pig later this month. If their Mediterranean inspired dishes are anything like the Cajun masterpieces, this place is sure to be a success!
This Sunday was the perfect fall day in Chicago- 52 degree temperatures and sunny skies. After spending the afternoon at Soldier Field cheering the Bears on to victory (and eating the WORST veggie wrap of my life), I was ready for some stick-to-the-ribs food, so my family and I headed to Heaven on Seven (600 N. Michigan Ave, near Rush Street) for some deep south Cajun goodness.
My parents, aunt and uncle, and their friends are frequent New Orleans visitors, so the expectations were high from the moment we walked in, ogling the thousands of bottles of hot sauce adorning the walls (the manager, Chris, told us that there was not one repeated bottle in the collection). Our wonderful server, Amy, gracefully handled our very hungry group of seven. To start, we sampled five different shrimp dishes, with a clear winner in the Shrimp and Parmesan-Reggiano Cheese grits. It was love at first bite and I hardly noticed the other dishes as I repeatedly helped myself to heaping spoonfuls of tender shrimp and rich, cheesy grits.
The shrimp dishes having met the standards of my New Orleans cuisine "experts", we eagerly moved on to the Grilled Andouille Sausage on Sweet Potato Polenta. Served with caramelized onions and a honey creole mustard, as I took a bite, I vividly imagined what it must be like to visit New Orleans (now I'm dying to go). We finished our appetizer round with an order of raw oysters- one of my personal favorites. My dad mixes a mean oyster sauce, a masterful combination of cocktail sauce, horseradish and hot sauce. And though the oysters were fresh and delicious, the horseradish could have used a little extra kick.
In my dare to be different moment of the day, I ordered the Turtle Soup while the rest of my family tried the gumbo, and I gotta say, being different is sometimes overrated. The gumbo was out of this world amazing. Don't get me wrong, I thought the turtle soup was yummy, but it paled in comparison to the spicy, bold flavors of the gumbo. Thanks again, Mom, for letting me eat your entire bowl.
We progressed into dinner, audaciously ordering the family style southern meal that included more food than I care to admit, highlighted by the fantastic Jumbalaya, Hoppin' John (Black Eyed Peas with Andouille Sausage), and some of the most ridiculously delicious mashed potatoes and gravy I've ever tasted in my life. I was tremendously impressed by the sweet collard greens. Even the coleslaw, a side dish I normally despise, warrented seconds.
Though stuffed with little room to spare in our jeans, we moved into dessert and didn't hesitate to sample every dish on the menu (I'm not kidding, we split 10 desserts between the 7 of us). My mom and I overindulged in the Mississippi Mud Pie, while my dad and uncle couldn't get enough of the creamy Key Lime. The decadent chocolate cake came out in a slice the size of my head, which meant I had breakfast for Monday morning.
Chef Bannos isn't lying when he boasts that Heaven on Seven is the "Best Louisiana Cookin' Outside of New Orleans". He definitely deserves his seat in the Chicago Chef's Hall of Fame for integrating Cajun cuisine into the city's culinary scene.
Footnote: Chef Bannos, along with Scott Harris of Mia Francesca and son, Jimmy Bannos, Jr., are opening up The Purple Pig later this month. If their Mediterranean inspired dishes are anything like the Cajun masterpieces, this place is sure to be a success!
Sunday, October 25, 2009
In with the new- N9NE Steakhouse debuts new menu
When I heard that Executive Chef Michael Shrader changed the menu at N9NE Steakhouse (440 W. Randolph St), I was a little nervous. N9NE has been one of my favorite restaurants since I moved downtown nearly 5 years ago, so I sat down to dinner on Friday night a little apprehensive but eager to try, well, everything really.
And that's exactly what we did. My brother and his best friend, who we'll call "DISH", gave me the great honor of letting me order our entire meal. With so many exciting new items to sample, I decided to approach our dinner tapas-style by ordering rounds of dishes for us to share.
Round One started with La Quercia Prosciutto, shaved extremely thin and served with spiced pears and country toast. The spiced pears were wonderfully fragrant and the aroma smelled like Thanksgiving dinner. Prosciutto is a pretty strong staple in my Italian diet, but the spiced pear compliment was a (delicious) first. We also sampled the Rock Shrimp, served with a horseradish tobiko sauce and a spicy red sauce, and the Wild Mushroom Risotto, a deliciously creamy and extremely rich dish. Round one ended with the bacon-n-eggs, a breakfast-at-dinner appetizer that was definitely a Knock Out. The perfectly poached duck egg was drenched in a savory truffle hollandaise and served with hickory smoked bacon and brioche. I was perplexed by the combination of flavors and, as we "dinged" our bread in the remaining hollandaise sauce, I couldn't help but daydream about coming back to have this for breakfast the next morning.
We moved into round two with the Braised Oxtail Ravioli in a Barolo reduction. Dish and I both enjoyed the simplicity of the ravioli that truly highlighted the oxtail flavors, but my brother preferred our next dish, the Steak Tartare. Though sometimes the idea of raw meat can seem kind of gross, Chef Shrader's tartare was delicately flavored- definitely the winner of the round.
Our excellent server, Dave, recommended the Magret Duck Breast for our entree round. The roasted duck was succulent and juicy- not at all game-y like duck can sometimes be. Served in a wine reduction with sweet cherries and wild mushrooms, all we could say after each bite was "This is SO GOOD."
As we finished my brother said, "This is a great way to do dinner. I feel completely satisfied but not so full I feel like I'll explode." And then they brought dessert. The Pecan Square, drizzled with warm caramel and served with vanilla bean ice cream was delicious, but the Could 9- freshly spun cotton candy with three types of mini ice cream cones and a chocolate covered pretzel- was absolutely sinful. Knowing that "once you start you just can't stop", my brother resisted the Cloud 9 for about a minute before he started tearing the sweet cotton candy apart, as he said, "I could shed a tear for how good this is." Our mouths turned blue as we shared stories of childhood trips to the carnival and circus. As adults, we sometimes take simple childhood pleasures for granted. We indulge in rich, fancy desserts and treat ourselves to dark chocolate and creamy custards. But sometimes, its fun to be a kid again. Chef Shrader's dessert took us on a fun trip down memory lane, one we don't take often enough.
Although I was a little disappointed that my beloved gnocchi didn't make the cut, overall, Chef Shrader's new menu is a total knockout. N9NE definitely remains in the Top 5 Steakhouses Chicago has to offer.
Footnote: My sincerest gratitude goes out to the entire staff of N9NE Steakhouse for their tremendous support during Breast Cancer Awareness Month. The traditional purple lights have been changed to pink in recognition of survivors everywhere and the dazzling white server coats are adorned with pink ribbons. Thanks for all of the wonderful support!
And that's exactly what we did. My brother and his best friend, who we'll call "DISH", gave me the great honor of letting me order our entire meal. With so many exciting new items to sample, I decided to approach our dinner tapas-style by ordering rounds of dishes for us to share.
Round One started with La Quercia Prosciutto, shaved extremely thin and served with spiced pears and country toast. The spiced pears were wonderfully fragrant and the aroma smelled like Thanksgiving dinner. Prosciutto is a pretty strong staple in my Italian diet, but the spiced pear compliment was a (delicious) first. We also sampled the Rock Shrimp, served with a horseradish tobiko sauce and a spicy red sauce, and the Wild Mushroom Risotto, a deliciously creamy and extremely rich dish. Round one ended with the bacon-n-eggs, a breakfast-at-dinner appetizer that was definitely a Knock Out. The perfectly poached duck egg was drenched in a savory truffle hollandaise and served with hickory smoked bacon and brioche. I was perplexed by the combination of flavors and, as we "dinged" our bread in the remaining hollandaise sauce, I couldn't help but daydream about coming back to have this for breakfast the next morning.
We moved into round two with the Braised Oxtail Ravioli in a Barolo reduction. Dish and I both enjoyed the simplicity of the ravioli that truly highlighted the oxtail flavors, but my brother preferred our next dish, the Steak Tartare. Though sometimes the idea of raw meat can seem kind of gross, Chef Shrader's tartare was delicately flavored- definitely the winner of the round.
Our excellent server, Dave, recommended the Magret Duck Breast for our entree round. The roasted duck was succulent and juicy- not at all game-y like duck can sometimes be. Served in a wine reduction with sweet cherries and wild mushrooms, all we could say after each bite was "This is SO GOOD."
As we finished my brother said, "This is a great way to do dinner. I feel completely satisfied but not so full I feel like I'll explode." And then they brought dessert. The Pecan Square, drizzled with warm caramel and served with vanilla bean ice cream was delicious, but the Could 9- freshly spun cotton candy with three types of mini ice cream cones and a chocolate covered pretzel- was absolutely sinful. Knowing that "once you start you just can't stop", my brother resisted the Cloud 9 for about a minute before he started tearing the sweet cotton candy apart, as he said, "I could shed a tear for how good this is." Our mouths turned blue as we shared stories of childhood trips to the carnival and circus. As adults, we sometimes take simple childhood pleasures for granted. We indulge in rich, fancy desserts and treat ourselves to dark chocolate and creamy custards. But sometimes, its fun to be a kid again. Chef Shrader's dessert took us on a fun trip down memory lane, one we don't take often enough.
Although I was a little disappointed that my beloved gnocchi didn't make the cut, overall, Chef Shrader's new menu is a total knockout. N9NE definitely remains in the Top 5 Steakhouses Chicago has to offer.
Footnote: My sincerest gratitude goes out to the entire staff of N9NE Steakhouse for their tremendous support during Breast Cancer Awareness Month. The traditional purple lights have been changed to pink in recognition of survivors everywhere and the dazzling white server coats are adorned with pink ribbons. Thanks for all of the wonderful support!
Wednesday, October 21, 2009
Brilliant for Brunch- Duchamp
Sundays are good for about 3 things- Football, Lifetime movies and brunch (but not necessarily in that order). There is no better compliment to Saturday night in the city than eggs, bacon, french toast and a mimosa on Sunday morning. That was especially true this week because after a Saturday night spent drinking delicious wine, my stomach woke me up screaming for food.
For months, my friend and I had made plans to brunch at Duchamp (2118 N. Damen), tucked away on the corner of Charleston and Damen in Bucktown. Our bellies starving, we showed up promptly at 11:00 a.m., as they were still polishing utensils and wiping down tables, which was a fortunate decision as the restaurant was packed less than thirty minutes later.
Given my previous experiences with communal tables, I was a bit hesitant at first glance of the restaurant and thought to myself, "Do I really want to share last night's stories with the rest of the people sitting here?" Shortly into our first cup of coffee, though, we realized that the communal dining at Duchamp's just seemed, well, different. The small, cozy establishment utilizes its lack of space well by carefully situating 6 or 7 long wooden tables along the wall, and we barely noticed the other diners even though they were sitting so close. I don't know if it was the dark walls, eclectic art, small bar or local feel of the place, but Duchamp felt like a cup of cocoa on a cold winter day- comforting.
Duchamp presents its menu with small and large plate brunch options, and our wonderful server, John, suggested that we start by sharing the maple nut granola and vanilla yogurt small plate. We giggled at the shock on his face when we instead ordered three large plates and two sides (there were only two of us so I can't say I blame him for being surprised).
We decided to start with the Grilled Flatbread served with tomatoes, feta cheese, spinach and a sunny-side up egg, a rich combination of flavors that made us both say "mmmmmm" aloud. Though the flatbread is so delicious it COULD stand alone, the egg made a tremendously wonderful difference, so I was naturally disappointed that the small egg didn't provide enough flavor for the huge flatbread. Sticking with the eggs, we moved on to the Grilled Chorizo and Egg Quesadillas, served with red pepper, onions and salsa. Although this dish was absolutely delicious, it seemed kind of typical compared to the wow-factor of our next dish, Houska French Toast with lemon marscapone & nutella. Chef Michael Taus is officially a culinary genius for incorporating nutella, a hazelnut and chocolate spread similar to peanut butter, into this traditional breakfast dish. Coupled with the decadent lemon marscapone topping, this amazing french toast was perfect without syrup and I decided about three bites in that it is my favorite french toast of all time. As we made our way through our breakfasts, we noticed that we were missing one essential element necessary to complete this meal- our bacon (a little too chewy for me, but the smoked flavor was delicious and lingered for a bit after each bite). The expression on John's face was priceless as we asked him to please send it out. He was clearly having a hard time understanding how we could want any more food.
With only once piece of each dish remaining, John congratulated us on our accomplishment of eating so much and started to understand my "joke" of being the Girl That Eats. As we left the comfort of the simple, down to earth establishment, I was already anticipating finishing my leftovers later that afternoon.
Monday, October 19, 2009
Kyoto Sushi
Most people I know associate the word "sushi" with fresh tuna, salmon and white fish or vegetables like avocado or cucumber, sticky white rice and seaweed. I hear the words Rainbow Roll and think "Death Trap" as I start to feel my throat closing.
With two nearly fatal attempts at eating fish under my belt, it would be normal to assume that I make for a pretty rotten sushi date. The thing is, a little thing like anaphylactic shock can't keep me away from a great eating adventure. That's just not how I roll. (I can eat shellfish because I'm weird and opposite from everyone else on the planet with a seafood allergy.)
I've grown used to the quizzical looks I get from servers and sushi chefs, but I'm always worried about walking into a new sushi restaurant and explaining to the server how to accommodate my restrictions, and such was the case on my Saturday night excursion to Kyoto (2534 N. Lincoln Ave), a BYOB Sushi Restaurant in Lincoln Park.
I was referred to Kyoto by a friend of mine who proclaims he is their best customer (he very well may be- he eats there at least 3 times a week), and he demanded we sit at the sushi bar and ask for Chef Carlos. I had barely opened my menu before Chef insisted that reading the menu was unnecessary. Rather, he urged us to tell him what kind of fish we enjoyed and he would take care of the rest. I hesitated before rambling off that I couldn't eat fish, scallops, or any type of roe/masago. I winced as I waited for the usual "why are you in a sushi joint?" look, but Chef Carlos simply nodded and said, "I can work with that."
While we sipped on some red wine and snacked on edamame, Chef Carlos prepared an exquisite appetizer of unagi tempura topped with cream cheese and drizzled with unagi sauce. Next, he presented a beautiful martini glass layered with shredded carrots and cucumber and topped with tender udon noodles. Catering to my restrictions, my cocktail was topped with succulent shrimp tossed in unagi sauces.
I anxiously awaited for our maki rolls to come having indulged in such inspired appetizers custom tailored to meet my needs. I devoured my specially created shrimp and crab maki roll and felt fortunate that, for reviewing purposes, my friend could sample a platter of different house specialities, including the Snowball, a rice sphere topped with super white tuna and a truffle, scallion and soy sauce that she deemed "A- MAZING."
Though everything we ate was phenomenal, the best part of our dinner at Kyoto was Chef Carlos's careful attention to guests' needs. He went above and beyond to make sure that I could have an incredible dining experience, even though I am not the average sushi eater. And that made me realize, even people who don't particularly favor the idea of slurping down raw fish can join in on a sushi dinner, just make sure you let Chef Carlos know what you like!
With two nearly fatal attempts at eating fish under my belt, it would be normal to assume that I make for a pretty rotten sushi date. The thing is, a little thing like anaphylactic shock can't keep me away from a great eating adventure. That's just not how I roll. (I can eat shellfish because I'm weird and opposite from everyone else on the planet with a seafood allergy.)
I've grown used to the quizzical looks I get from servers and sushi chefs, but I'm always worried about walking into a new sushi restaurant and explaining to the server how to accommodate my restrictions, and such was the case on my Saturday night excursion to Kyoto (2534 N. Lincoln Ave), a BYOB Sushi Restaurant in Lincoln Park.
I was referred to Kyoto by a friend of mine who proclaims he is their best customer (he very well may be- he eats there at least 3 times a week), and he demanded we sit at the sushi bar and ask for Chef Carlos. I had barely opened my menu before Chef insisted that reading the menu was unnecessary. Rather, he urged us to tell him what kind of fish we enjoyed and he would take care of the rest. I hesitated before rambling off that I couldn't eat fish, scallops, or any type of roe/masago. I winced as I waited for the usual "why are you in a sushi joint?" look, but Chef Carlos simply nodded and said, "I can work with that."
While we sipped on some red wine and snacked on edamame, Chef Carlos prepared an exquisite appetizer of unagi tempura topped with cream cheese and drizzled with unagi sauce. Next, he presented a beautiful martini glass layered with shredded carrots and cucumber and topped with tender udon noodles. Catering to my restrictions, my cocktail was topped with succulent shrimp tossed in unagi sauces.
I anxiously awaited for our maki rolls to come having indulged in such inspired appetizers custom tailored to meet my needs. I devoured my specially created shrimp and crab maki roll and felt fortunate that, for reviewing purposes, my friend could sample a platter of different house specialities, including the Snowball, a rice sphere topped with super white tuna and a truffle, scallion and soy sauce that she deemed "A- MAZING."
Though everything we ate was phenomenal, the best part of our dinner at Kyoto was Chef Carlos's careful attention to guests' needs. He went above and beyond to make sure that I could have an incredible dining experience, even though I am not the average sushi eater. And that made me realize, even people who don't particularly favor the idea of slurping down raw fish can join in on a sushi dinner, just make sure you let Chef Carlos know what you like!
Friday, October 16, 2009
Girls' Night at Geja's Cafe
One of my favorite things (well, one of the only things, really) about "growing up" is that my relationship with my mom shifted from being parent/child to being best friends. Don't get me wrong, she still brings me chicken soup when I'm sick, makes me dinner on Monday nights, and reminds me to call my grandma on her birthday, but the friendship we've formed over the past 8 years is seriously unmatched.
What's even better is that I've formed some very close friendships with my mom's friends, women I have known since I was in grade school (some longer). Many of them have daughters of their own, and we've formed this unique "girls' club" that travel together, shop together, gossip together, and, of course, eat together.
One particularly rainy girls' night out, my mom and I doubled with one of our favorite mother/daughter pairs to Geja's Cafe (340 W. Armitage). Tucked cozy on the garden level on Lincoln Park's busy Armitage Ave., you may miss this place if you don't know where you're going. This terribly romantic fondue restaurant is practically a Chicago landmark, and its inconspicuous exterior is not an indication of the wonderful things that wait inside. Walking down a flight of stairs from the street level makes Geja's feel a bit dungeonous, but the dark interior with cozy booths and live guitarists in the background feels warm and homey.
There is something about the communal atmosphere of cooking together in a big pot of oil that's truly ideal for a group of girls in need of some serious catch up conversation. The three course meal begins with a savory, creamy imported Gruyere fondue mixed with white wine, cherry brandy, and assorted spices. Served with apple slices, grapes, and a variety of breads, this appetizer is truly sinful.
The entire waitstaff is extremely knowledgeable, veterans in the world of fondue cooking, and teach the basics of how each item should be cooked: veggies take longer than proteins; shrimp and lobster only need a minute; be sure not to put your raw chicken on the same skewer as your other meats. Our table receives a large silver platter- the middle is piled high with fresh vegetables including broccoli, potatoes, mushrooms, onions, etc- and on each corner of the platter lay our proteins, all of it surrounded by 8 delicious dipping sauces. The foodie (fatty?) that I am, I order the Connoisseur dinner- beef, shrimp and lobster- knowing full well I will be sharing with the rest of the table.
We dip our food into the bubbling pots of oil and as we cook, we discuss work, school, relationships, bars, movies, theatre- the works. Between the cooking and the chatting, we barely notice that our platter is almost empty. I think back to the bounty it once was and understand immediately why my waistband is starting to feel tight.
We finish off with my favorite part of the meal- Chocolate fondue dessert that is flamed with orange liquor and served with fresh fruit, marshmallows, and pound cake. Before our server lights the bad boy up, I put some mallows on my skewer and get ready to start my own indoor bonfire. As the flames die off, I dip my perfectly roasted marshmallows into the delicious, rich chocolate and gently place them atop a slice of buttery pound cake- the "big girl S'more", as I like to call it.
Nearly 2 1/2 hours later, we get up from our comfy little nook in our cozy dark dungeon and face the cold, rainy night. Having shared great conversation, great food (and wine!) and great company together on this girl friends' night out together, I can't help but giggle inside when my mom yells at me for not bringing a raincoat and dashing to the car without taking time to pull out my umbrella. I love that we've become such close friends, but I love even more knowing she's still my mom.
What's even better is that I've formed some very close friendships with my mom's friends, women I have known since I was in grade school (some longer). Many of them have daughters of their own, and we've formed this unique "girls' club" that travel together, shop together, gossip together, and, of course, eat together.
One particularly rainy girls' night out, my mom and I doubled with one of our favorite mother/daughter pairs to Geja's Cafe (340 W. Armitage). Tucked cozy on the garden level on Lincoln Park's busy Armitage Ave., you may miss this place if you don't know where you're going. This terribly romantic fondue restaurant is practically a Chicago landmark, and its inconspicuous exterior is not an indication of the wonderful things that wait inside. Walking down a flight of stairs from the street level makes Geja's feel a bit dungeonous, but the dark interior with cozy booths and live guitarists in the background feels warm and homey.
There is something about the communal atmosphere of cooking together in a big pot of oil that's truly ideal for a group of girls in need of some serious catch up conversation. The three course meal begins with a savory, creamy imported Gruyere fondue mixed with white wine, cherry brandy, and assorted spices. Served with apple slices, grapes, and a variety of breads, this appetizer is truly sinful.
The entire waitstaff is extremely knowledgeable, veterans in the world of fondue cooking, and teach the basics of how each item should be cooked: veggies take longer than proteins; shrimp and lobster only need a minute; be sure not to put your raw chicken on the same skewer as your other meats. Our table receives a large silver platter- the middle is piled high with fresh vegetables including broccoli, potatoes, mushrooms, onions, etc- and on each corner of the platter lay our proteins, all of it surrounded by 8 delicious dipping sauces. The foodie (fatty?) that I am, I order the Connoisseur dinner- beef, shrimp and lobster- knowing full well I will be sharing with the rest of the table.
We dip our food into the bubbling pots of oil and as we cook, we discuss work, school, relationships, bars, movies, theatre- the works. Between the cooking and the chatting, we barely notice that our platter is almost empty. I think back to the bounty it once was and understand immediately why my waistband is starting to feel tight.
We finish off with my favorite part of the meal- Chocolate fondue dessert that is flamed with orange liquor and served with fresh fruit, marshmallows, and pound cake. Before our server lights the bad boy up, I put some mallows on my skewer and get ready to start my own indoor bonfire. As the flames die off, I dip my perfectly roasted marshmallows into the delicious, rich chocolate and gently place them atop a slice of buttery pound cake- the "big girl S'more", as I like to call it.
Nearly 2 1/2 hours later, we get up from our comfy little nook in our cozy dark dungeon and face the cold, rainy night. Having shared great conversation, great food (and wine!) and great company together on this girl friends' night out together, I can't help but giggle inside when my mom yells at me for not bringing a raincoat and dashing to the car without taking time to pull out my umbrella. I love that we've become such close friends, but I love even more knowing she's still my mom.
Thursday, October 15, 2009
Honoring Authenticity- Zapatista
At the turn of the 20th century, Emilio Zapata lead his revolutionaries, the Zapatistas, on the quest for freedom and the opportunity to own land in Mexico. Almost a hundred years later, Zapata's legend is honored by 21st century followers at one of Chicago's most authentic Mexican eateries, appropriately named Zapatista (1307 S Wabash).
A few months ago, a fellow foodie friend and I started a new tradition of Wednesday Night Date Night. Since he shares my enthusiasm for great food and my love for this awesome city, our "dates" are actually more like binges and our conversations are had through a mouth full of food. On our most recent date night, we traveled to the South Loop to enjoy a magnificent, truly authentic Mexican meal.
Situated between some of the cities most acclaimed restaurants, Zapatista has built their reputation on providing a genuine experience in Mexican culture and cuisine. The restaurant's rustic decor captures so many elements of Mexican architecture with tiled backdrops, rounded archways, and traditional artwork. After examining their full page of tequilas, I was almost convinced I was in Mexico.
Per our server's recommendation, we started with the guacamole made-to-order and its no wonder it is the restaurant's claim to fame. Coupled with the homemade tortilla chips, this guac is the perfect blend of lime, cilantro and spices and it was gone in an eye blink (which is scary, since Josh doesn't eat guacamole). We soon discovered that one dish is better than the next, and as we indulged in our order of Queso Fundido and fresh corn tortillas, I was pretty sure that I was, in fact, in Mexico. Nothing says "OLE" better than a skillet full of melted Chihuahua cheese, spicy chorizo, and roasted poblanos, and as I sip my Rioja, I can almost hear the mariachi band playing in the background.
I couldn't decide which soup to try, so I ordered the Frijole Negro and forced Josh to order the Tortilla so that I can taste test. Though they are both delicious, the Tortilla soup's tomato-chipotle broth and shredded chicken boast all the flavors of a traditional Mexican tortilla soup and it takes me a few minutes to realize that I've finished the entire bowl before he had a second bite (whoops!).
Staying true to the concept of trying traditional Mexican dishes, we ordered chicken fajitas and cheese quesadillas (with a chicken taco on the side). All I can say is it was love at first bite. The minute I thought I had tried my favorite entree, I was gushing over my bite into the next dish. With a weak spot for cheese, its no wonder I couldn't stop eating the Tres Queso Enchiladas. I must say, though, that the mole verde truly made the dish, adding a perfect flavor and spice. Thank goodness there were left over tortilla chips in my basket because it would've been heartbreaking to let a drop of that mole go to waste! I imagine the fajitas were equally delicious because they were devoured before I had a chance to ask for more than the one small bite I was given.
True to their word, Zapatista provides an authentic experience in simple Mexican dishes and atmosphere. After an indulgent night in amazing Mexican cuisine it was official: we, too, were Zapatistas, anxious for our next trip to the restaurant to honor the great revolutionary by eating our body weight in incredibly delicious Mexican food.
A few months ago, a fellow foodie friend and I started a new tradition of Wednesday Night Date Night. Since he shares my enthusiasm for great food and my love for this awesome city, our "dates" are actually more like binges and our conversations are had through a mouth full of food. On our most recent date night, we traveled to the South Loop to enjoy a magnificent, truly authentic Mexican meal.
Situated between some of the cities most acclaimed restaurants, Zapatista has built their reputation on providing a genuine experience in Mexican culture and cuisine. The restaurant's rustic decor captures so many elements of Mexican architecture with tiled backdrops, rounded archways, and traditional artwork. After examining their full page of tequilas, I was almost convinced I was in Mexico.
Per our server's recommendation, we started with the guacamole made-to-order and its no wonder it is the restaurant's claim to fame. Coupled with the homemade tortilla chips, this guac is the perfect blend of lime, cilantro and spices and it was gone in an eye blink (which is scary, since Josh doesn't eat guacamole). We soon discovered that one dish is better than the next, and as we indulged in our order of Queso Fundido and fresh corn tortillas, I was pretty sure that I was, in fact, in Mexico. Nothing says "OLE" better than a skillet full of melted Chihuahua cheese, spicy chorizo, and roasted poblanos, and as I sip my Rioja, I can almost hear the mariachi band playing in the background.
I couldn't decide which soup to try, so I ordered the Frijole Negro and forced Josh to order the Tortilla so that I can taste test. Though they are both delicious, the Tortilla soup's tomato-chipotle broth and shredded chicken boast all the flavors of a traditional Mexican tortilla soup and it takes me a few minutes to realize that I've finished the entire bowl before he had a second bite (whoops!).
Staying true to the concept of trying traditional Mexican dishes, we ordered chicken fajitas and cheese quesadillas (with a chicken taco on the side). All I can say is it was love at first bite. The minute I thought I had tried my favorite entree, I was gushing over my bite into the next dish. With a weak spot for cheese, its no wonder I couldn't stop eating the Tres Queso Enchiladas. I must say, though, that the mole verde truly made the dish, adding a perfect flavor and spice. Thank goodness there were left over tortilla chips in my basket because it would've been heartbreaking to let a drop of that mole go to waste! I imagine the fajitas were equally delicious because they were devoured before I had a chance to ask for more than the one small bite I was given.
True to their word, Zapatista provides an authentic experience in simple Mexican dishes and atmosphere. After an indulgent night in amazing Mexican cuisine it was official: we, too, were Zapatistas, anxious for our next trip to the restaurant to honor the great revolutionary by eating our body weight in incredibly delicious Mexican food.
Tuesday, October 13, 2009
Vince's Italian Restaurant
It is indisputable that the words "Chicago" and "Italian" walk hand in hand. In the 20's, Chicago had the 3rd highest ranking Italian population in the entire country, and with them the Italians brought us Chicagoans their incredible culinary stylings, from rich rigatoni to savory marsala sauces...and don't forget the Cannolis!
Though the actual city of Chicago offers a wide range of Italian restaurants, from mom and pop shops to five star establishments, one of my all-time favorite Italian eateries is located just outside city limits in a little town called Harwood Heights.
Vince's Italian Restaurant (4747 N. Harlem) offers the rustic Italian flavors in their dishes and a classy, comfortable atmosphere, making the establishment perfect for private parties, Friday Night Date Night (there is a live band), or jeans-on-a-Wednesday dinner with the girls. Co-Owners Savino "Nuccio" D'Argento and Rocco DeFrenza both come from small towns in Bari, Italy and refined their skills in the kitchens of some of the country's best chefs- their mothers. It's no mystery, then, that the food at Vince's highlights simple, traditional dishes as most of the recipes used have been passed on from generation to generation.
Bring a big Italian appetite with you to Vince's; there is much to be tasted and dishes are very generously portioned. Don't waste time on dinner rolls, but do try the homemade foccacia bread. Served warm, the light, fluffy dough is perfectly seasoned and covered with deliciously fresh tomatoes (I confess, I have eaten an entire loaf by myself before). Be a good Italian and order a seafood appetizer. The calamari is the house speciality, served grilled or fried with marinara- not cocktail sauce- just the way my Nona would serve it. The mussels in the white wine sauce are a must-have (and don't forget to dinge your bread in the juice before they take the bowl away), and the Baked Clams,coated in a savory buttered bread crumb and Parmesan crust, shouldn't be overlooked.
Entrees are served with a choice of soup or salad, and I opt for the cheese Tortellini in Brodo, but Vince's offers the option for meat tortellini and a choice of either beef or chicken broth. The extensive entree menu can seem a bit overwhelming, but don't feel flustered by the abundance of options. The Risotto con Pollo is decadent, an elegant comfort food that's delicately seasoned and cooked to perfection. Zuppa di Pesce, an Italian classic, is a hearty combination of mussels, calamari, cod, salmon and shrimp over al dente linguine. Or, keep it simple and order the Margherita Pizza, served with juicy tomatoes and thick bocconcini cheese, topped with basil so fresh I swear they just picked it off the plant in back.
I would be remiss to not mention my all-time favorite dish, the entree I order nearly every time I eat there (I'm not gonna lie, I usually order a second helping to bring home with me), the dish they will likely rename "The Marcee Special" because everyone in the restaurant knows its my favorite- Rigatoni alla Vodka. As a self-proclaimed vodka sauce connoisseur, I've sampled a fair share of sauce in my day. I've had the too creamy, too tomatoe-y, not enough vodka, too tart and everything in between. But not at Vince's. The vodka sauce there is an impeccable blend of ingredients resulting in a truly sublime final product.
Vince's Italian Restaurant serves up incredible Italian classics that truly feel old world. I confess that I am a city snob and usually laugh at the idea of having to drive outside city limits, but Vince's is absolutely worth the trip.
Though the actual city of Chicago offers a wide range of Italian restaurants, from mom and pop shops to five star establishments, one of my all-time favorite Italian eateries is located just outside city limits in a little town called Harwood Heights.
Vince's Italian Restaurant (4747 N. Harlem) offers the rustic Italian flavors in their dishes and a classy, comfortable atmosphere, making the establishment perfect for private parties, Friday Night Date Night (there is a live band), or jeans-on-a-Wednesday dinner with the girls. Co-Owners Savino "Nuccio" D'Argento and Rocco DeFrenza both come from small towns in Bari, Italy and refined their skills in the kitchens of some of the country's best chefs- their mothers. It's no mystery, then, that the food at Vince's highlights simple, traditional dishes as most of the recipes used have been passed on from generation to generation.
Bring a big Italian appetite with you to Vince's; there is much to be tasted and dishes are very generously portioned. Don't waste time on dinner rolls, but do try the homemade foccacia bread. Served warm, the light, fluffy dough is perfectly seasoned and covered with deliciously fresh tomatoes (I confess, I have eaten an entire loaf by myself before). Be a good Italian and order a seafood appetizer. The calamari is the house speciality, served grilled or fried with marinara- not cocktail sauce- just the way my Nona would serve it. The mussels in the white wine sauce are a must-have (and don't forget to dinge your bread in the juice before they take the bowl away), and the Baked Clams,coated in a savory buttered bread crumb and Parmesan crust, shouldn't be overlooked.
Entrees are served with a choice of soup or salad, and I opt for the cheese Tortellini in Brodo, but Vince's offers the option for meat tortellini and a choice of either beef or chicken broth. The extensive entree menu can seem a bit overwhelming, but don't feel flustered by the abundance of options. The Risotto con Pollo is decadent, an elegant comfort food that's delicately seasoned and cooked to perfection. Zuppa di Pesce, an Italian classic, is a hearty combination of mussels, calamari, cod, salmon and shrimp over al dente linguine. Or, keep it simple and order the Margherita Pizza, served with juicy tomatoes and thick bocconcini cheese, topped with basil so fresh I swear they just picked it off the plant in back.
I would be remiss to not mention my all-time favorite dish, the entree I order nearly every time I eat there (I'm not gonna lie, I usually order a second helping to bring home with me), the dish they will likely rename "The Marcee Special" because everyone in the restaurant knows its my favorite- Rigatoni alla Vodka. As a self-proclaimed vodka sauce connoisseur, I've sampled a fair share of sauce in my day. I've had the too creamy, too tomatoe-y, not enough vodka, too tart and everything in between. But not at Vince's. The vodka sauce there is an impeccable blend of ingredients resulting in a truly sublime final product.
Vince's Italian Restaurant serves up incredible Italian classics that truly feel old world. I confess that I am a city snob and usually laugh at the idea of having to drive outside city limits, but Vince's is absolutely worth the trip.
Monday, October 12, 2009
On Cloud 9- Silver Cloud Bar & Grill
I woke up this morning feeling all achy and sick. I self diagnosed a fever among approximately 15 other ailments that are seriously dragging me down. Unlike most people I know, being sick doesn't stop my belly from rumbling for a delicious meal, and on a day like today there is only one place I can think of in this entire city that will make me feel better- Silver Cloud Bar & Grill (1700 N. Damen).
Situated in the heart of Bucktown, Silver Cloud offers the best comfort food in the city (and, let's be honest, probably the entire state). On an average visit, I like to start with an order of Frito Pie aka the "White Trash Nachos" - deliciously salty Fritos baked with Silver Cloud's homemade chili and topped with cheese. Yes, they are a stomach ache waiting to happen, but they are worth every bite. Too scared for chili and cheese topped chips? Try the more traditional Artichoke Dip or Baked Goat Cheese with marinara sauce. Classic, yet satisfying.
On a day like today, when I feel all yucky, the Chicken in a Bowl soup is the answer to my prayers. Cooked to order, this hearty soup, made with chicken, vegetables, lime juice, cilantro and topped with crispy tortilla strips is heavenly.
In the true spirit of serving gourmet comfort food, Silver Cloud cleverly concocts a gooey grilled cheese sandwich on Italian bread, served aside a piping hot bowl of Campbell's tomato soup. YUM. With every bite, I am transported back to my childhood and can't help but reminisce about sitting in my parent's kitchen on a cold winter day in Chicago, enjoying a warm mom-cooked meal, my cheeks rosy from the bitter gusts of wind and my hands frozen from packing snowballs in my front yard.
Though I rarely pass up a masterful Grilled Cheese, Silver Cloud's true claim to fame is their Sloppy Joe sandwich. In their modesty, the cast of characters at Silver Cloud calls the sandwich "average". To me, "average" implies cafeteria aid with a hair net, scooping piles of mush onto a soggy bun. Perfectly spiced on a toasted roll, served super sloppy with a side of tots, this Joe is anything but. Paired with a cold Anchor Steam, this Joe holds a special place in my heart.
With other scrumptious options like Grandma's Meatloaf and Pot Pie, its nearly impossible to not plan your next trip to Silver Cloud before dinner is over. Just make sure to leave room for dessert, because Silver Cloud's menu of time-honored favorites like S'Mores, Fluffer Nutter Sandwiches, and Old Fashion Apple Pie truly complete the meal.
On a crisp Fall day, or a cold winter evening (or a sunny spring day or hot summer sizzler), Silver Cloud is the final destination for comfort food in Chicago, with stick-to-your-ribs dishes that make you want to scream for more. Sil-ver Cloud! Sil-ver Cloud!
Situated in the heart of Bucktown, Silver Cloud offers the best comfort food in the city (and, let's be honest, probably the entire state). On an average visit, I like to start with an order of Frito Pie aka the "White Trash Nachos" - deliciously salty Fritos baked with Silver Cloud's homemade chili and topped with cheese. Yes, they are a stomach ache waiting to happen, but they are worth every bite. Too scared for chili and cheese topped chips? Try the more traditional Artichoke Dip or Baked Goat Cheese with marinara sauce. Classic, yet satisfying.
On a day like today, when I feel all yucky, the Chicken in a Bowl soup is the answer to my prayers. Cooked to order, this hearty soup, made with chicken, vegetables, lime juice, cilantro and topped with crispy tortilla strips is heavenly.
In the true spirit of serving gourmet comfort food, Silver Cloud cleverly concocts a gooey grilled cheese sandwich on Italian bread, served aside a piping hot bowl of Campbell's tomato soup. YUM. With every bite, I am transported back to my childhood and can't help but reminisce about sitting in my parent's kitchen on a cold winter day in Chicago, enjoying a warm mom-cooked meal, my cheeks rosy from the bitter gusts of wind and my hands frozen from packing snowballs in my front yard.
Though I rarely pass up a masterful Grilled Cheese, Silver Cloud's true claim to fame is their Sloppy Joe sandwich. In their modesty, the cast of characters at Silver Cloud calls the sandwich "average". To me, "average" implies cafeteria aid with a hair net, scooping piles of mush onto a soggy bun. Perfectly spiced on a toasted roll, served super sloppy with a side of tots, this Joe is anything but. Paired with a cold Anchor Steam, this Joe holds a special place in my heart.
With other scrumptious options like Grandma's Meatloaf and Pot Pie, its nearly impossible to not plan your next trip to Silver Cloud before dinner is over. Just make sure to leave room for dessert, because Silver Cloud's menu of time-honored favorites like S'Mores, Fluffer Nutter Sandwiches, and Old Fashion Apple Pie truly complete the meal.
On a crisp Fall day, or a cold winter evening (or a sunny spring day or hot summer sizzler), Silver Cloud is the final destination for comfort food in Chicago, with stick-to-your-ribs dishes that make you want to scream for more. Sil-ver Cloud! Sil-ver Cloud!
Friday, October 9, 2009
Comfort of Home- HB Home Bistro
I love walking into a restaurant, dolled up for a Friday night date, and feeling like I could be sitting in someone's kitchen. Executive Chef/Proprietor Joncarl Lachman answers my prayers at his quaint yet fabulous establishment, Home Bistro (3404 N. Haslted), situated in the heart of Boystown.
Lachman's "unpretentious, cozy, and comfortable cafe" is easily one of my favorite nooks in this bustling city. The BYO's comfy dining room sits about 40 people, and its dim lighting, stunning artwork, and simple table decor make me feel all warm and fuzzy inside.
I rarely visit HB without my stunning GBF, and our typical adventure starts by opening a bottle of Malbec, a shared favorite. We don't waste time and immediately order the Artichoke and Edam Fritters, served with garlic aioli, before our server can even light the candle on our table. Since the servings aren't overwhelming, we splurge for the Mixed Olives, Fried Haloumi Cheese (don't pass up smothering a piece with strawberry jam!), and the very decadent Almond Stuffed Dates- wrapped in bacon and baked with brown sugar, these are more like a dessert than an appetizer and I can't help but lick my fingers after each bite.
As we move on to bottle #2, we delve into some seriously delicious entrees. In my life, I've tried some amazing burgers, but the HB Lamb Burger, served on a pretzel roll with melted brie and garlic mayo with a side of truffle fries, is a forced to be reckoned with. I was also pleasantly surprised with the Braised Chicken in Phyllo, infused with moroccan spices and served with a parsley-tomato couscous, this entree is lick-the-dish good. The Phyllo was light and airy, better than I've had a some of the city's best Greek restaurants. I do recommend taking the pass on the Shrimp entree; the champagne butter is a little heavy and pales in comparison to Chef Lachman's other masterpieces.
Don't forget to bring a bottle of Moscato (or at least a nice dessert wine) because passing up dessert is not an option. Ranking #1 on my list is the Lemon and Brown Sugar Bread Pudding because, really, what says cozy comfort food like a savory bread pudding?
Completely content, totally full, and a little bit tipsy, it takes a crane to pull us to our feet. Thank goodness Roscoe's dance floor is only a few steps away...
Lachman's "unpretentious, cozy, and comfortable cafe" is easily one of my favorite nooks in this bustling city. The BYO's comfy dining room sits about 40 people, and its dim lighting, stunning artwork, and simple table decor make me feel all warm and fuzzy inside.
I rarely visit HB without my stunning GBF, and our typical adventure starts by opening a bottle of Malbec, a shared favorite. We don't waste time and immediately order the Artichoke and Edam Fritters, served with garlic aioli, before our server can even light the candle on our table. Since the servings aren't overwhelming, we splurge for the Mixed Olives, Fried Haloumi Cheese (don't pass up smothering a piece with strawberry jam!), and the very decadent Almond Stuffed Dates- wrapped in bacon and baked with brown sugar, these are more like a dessert than an appetizer and I can't help but lick my fingers after each bite.
As we move on to bottle #2, we delve into some seriously delicious entrees. In my life, I've tried some amazing burgers, but the HB Lamb Burger, served on a pretzel roll with melted brie and garlic mayo with a side of truffle fries, is a forced to be reckoned with. I was also pleasantly surprised with the Braised Chicken in Phyllo, infused with moroccan spices and served with a parsley-tomato couscous, this entree is lick-the-dish good. The Phyllo was light and airy, better than I've had a some of the city's best Greek restaurants. I do recommend taking the pass on the Shrimp entree; the champagne butter is a little heavy and pales in comparison to Chef Lachman's other masterpieces.
Don't forget to bring a bottle of Moscato (or at least a nice dessert wine) because passing up dessert is not an option. Ranking #1 on my list is the Lemon and Brown Sugar Bread Pudding because, really, what says cozy comfort food like a savory bread pudding?
Completely content, totally full, and a little bit tipsy, it takes a crane to pull us to our feet. Thank goodness Roscoe's dance floor is only a few steps away...
Sunday, September 27, 2009
The Ultimate Dining Experience
They don't call it a "dining experience" for nothing. The food is a small, albeit significant, element in the grand scheme of restauranting. Hospitality, service, presentation, ambiance- all extremely important ingredients in the recipe for a great restaurant.
Author's Footnote: I saw Chef Bayless two short days later. He walked into a hot new restaurant for lunch with his wife, Deann. He caught my attention immediately, not because I noticed his trademark glasses or silver-fox goatee, but because he was wearing a blue striped polo shirt that exposed the better part of his midriff, treasure trail included. When I realized it was him, I died of embarrassment and questioned whether or not he deserved his hero status in my heart. After a pretty lengthy internal debate, I decided that he does, in fact, need to be praised as a Culinary god.... the man rocks a Chile Relleno better than my off-the-boat relatives. I don't care if he walks around this city in a speedo, as long as he keeps serving us his Oaxacan Mole, Cochinita Pibil and Tres Leches cake, he has my respect.
The experience, though, is truly what makes dining out in Chicago such an adventure. Forget the food, ignore the wine; this metropolitan hub is buzzing with exciting, unique people that make for great stories. Here's mine:
One Saturday evening, I embarked on a new dining journey to a very posh restaurant in Lincoln Park. Lucky for me, the communal booths afforded me the opportunity to inconspicuously eavesdrop on my fellow diners' conversations (SCORE!). As I happily sipped on my fragrant glass of Malbec, the host seated a party of four at the adjacent (and by adjacent, I mean less than a foot away) table. Though completely engaged in the intriguing conversation of my dinner date (my tremendous BFF), I couldn't help but overhear one woman regaling her friends with stories of her worldly travels and her eating adventures abroad. Naturally, this sparked an interest for the "Girl That Eats".
She spoke of London, where you could walk into any pub and order Fish and Chips that were outta this world. She spoke of Spain, where the cheese was abundant and the flavors were unmatched. And then she spoke of Rick Bayless, my hero, the master of Mexican cuisine in American (Remember, I'm Puerto Rican, so I have a soft spot for Spanish food), the guy who helped to put Chicago's culinary scene on the map, the Chef who can make Tongue Tacos taste fantastic... RICK BAYLESS.
She used a word to describe Rick Bayless's empire of Mexican perfection that I had never heard used before... OVERRATED. I thought I had misunderstood, that my refined eavesdropping skills had failed me. She continued to call "that Top Chef guy's" dishes "typical" and "average at best." At that moment, my vision started to blur and I went temporarily deaf- I couldn't hear over the sound of my own heart pounding. Could this be? Was it possible? Had she ever even eaten at Frontera Grill or Topolobompo? Had I? How could our experiences have been so incredibly different that I acknowledge him with god-like status and she thinks he's overrated?
I then had an epiphany that slowed my heart rate and dried my sweaty palms, one that parted the clouds and let me bask in the sun's warm glow. This woman had NO IDEA WHAT SHE WAS TALKING ABOUT. She was a total fake. She spewed out facts she read on Zagat and Urban Spoon and coined them as her own, but, really, she was a novice in the world of good eats. She was like the impostor girl who gushes over her new "Her-Mees" scarf because she doesn't know that it's pronounced "Air-Mezz" (special thanks to my fashion guru for helping me tackle the phonetical spelling of Hermes), she only knows that people will notice her for having one.
I realized that many people go to "posh" restaurants for the simple pleasure of feeling "posh". While they enjoy the food, it plays a very small role compared to the bragging rights that steal the show. We haven't all set out to be expert critics. Not everyone who dines in Chicago secretly hopes to be the next Gael Greene, A.A. Gill, or Alan Richman. And I am okay with that. Really, I am. It keeps Chicago on the map in the world of great food and brings famous chefs to our city to share their masterpieces with us midwesterners. I'm happy to share my dining space with wanna-be foodies and aspiring critics like myself...as long as they leave my man Rick Bayless out of it!Author's Footnote: I saw Chef Bayless two short days later. He walked into a hot new restaurant for lunch with his wife, Deann. He caught my attention immediately, not because I noticed his trademark glasses or silver-fox goatee, but because he was wearing a blue striped polo shirt that exposed the better part of his midriff, treasure trail included. When I realized it was him, I died of embarrassment and questioned whether or not he deserved his hero status in my heart. After a pretty lengthy internal debate, I decided that he does, in fact, need to be praised as a Culinary god.... the man rocks a Chile Relleno better than my off-the-boat relatives. I don't care if he walks around this city in a speedo, as long as he keeps serving us his Oaxacan Mole, Cochinita Pibil and Tres Leches cake, he has my respect.
Friday, September 11, 2009
Eat.Drink.Repeat- Perennial
Perennial has been on the top of my restaurant "to do" list since it opened last year. The youngest sister to the BOKA and Landmark Grill trio of restaurants, Perennial offers Contemporary American cuisine that's a little bit exotic and a whole lotta fun. Kevin Boehm and Rob Katz combined their restaurant genius to provide Chicagoans with the ultimate dining experience.
Perennial (1800 N. Lincoln Ave) is part amazing food with a dash of swanky decor and a pinch of casual elegance that's got everyone talking. Executive Chef Ryan Poli's masterful creations are nothing short of impeccable.
Don't pass on the bread basket to save room for dinner; the pretzel rolls are out of this world. Seriously, how could bread be so damn good? The Sweet Corn soup was creamy, like silk, enjoyable through to the last spoonful. Don't pass up the chicken lollipops, glazed in a soy reduction over a chopped Asian slaw. Sweet, with a little bit of Asian spice, I was 20 seconds from licking the bone dry. The filet was tender and juicy, cooked to perfection served aside a decadent onion marmalade. My favorite part of the entire meal was the gruyere potato cake, a side I could happily eat every day for the rest of my life.
Eat. Drink. Repeat? I think I will.
Perennial (1800 N. Lincoln Ave) is part amazing food with a dash of swanky decor and a pinch of casual elegance that's got everyone talking. Executive Chef Ryan Poli's masterful creations are nothing short of impeccable.
Don't pass on the bread basket to save room for dinner; the pretzel rolls are out of this world. Seriously, how could bread be so damn good? The Sweet Corn soup was creamy, like silk, enjoyable through to the last spoonful. Don't pass up the chicken lollipops, glazed in a soy reduction over a chopped Asian slaw. Sweet, with a little bit of Asian spice, I was 20 seconds from licking the bone dry. The filet was tender and juicy, cooked to perfection served aside a decadent onion marmalade. My favorite part of the entire meal was the gruyere potato cake, a side I could happily eat every day for the rest of my life.
Eat. Drink. Repeat? I think I will.
Tuesday, September 8, 2009
A "little dream" come true- Piccolo Sogno
This weekend, I had the tremendous pleasure of hosting my awesome, Italian through-and-through best friend in this glorious, food-filled city. Since I can't go more than a few days without indulging in Chicago's culinary offerings, I took the liberty of planning her entire trip around eating. And, since she is a fabulous friend, she willingly entertained my need to nosh over doing super touristy things like visiting the John Hancock and Sears (yes, SEARS) Tower.
Friday night, accompanied by one of my favorite chefs of all time (my mom), we visited the acclaimed Piccolo Sogno (464 N. Halsted). Piccolo's buzzworthy patio has dominated every dining publication since the restaurant opened in July 2008, so when the hostess offered us the opportunity to experience the Tuscan escape first hand, no 60 degree evening could stand in my way. Despite my reading and research, I was hardly prepared for the breathtaking oasis of greenery and soft lighting that awaited us.
Completely distracted by the beautiful ambiance of the patio, it took me a good five minutes to even glance at the menu. Our phenomenal server, Jeff, greeted us and quickly proved that his expertise was enough to guide us through our dining adventure- no map (menu) needed. To start, Jeff recommended the antipasto appetizer, a divine collection of wood grilled vegetables (complimented perfectly by the homemade, aged balsamic vinaigrette), house cured meats, and the best Pecorino Romano cheese this side of the Atlantic. The flavors were impeccably enhanced by a glass of Promis, a Toscana red wine perfect for any hearty Italian meal.
Our appetites whet for more deliciousness, Jeff demanded (seriously, we had no choice) that we sample an appetizer-sized portion of the legendary Ravioli "Piccolo Sogno", an exquisite four cheese ravioli served in a butter Marsala glaze with pine nuts and fresh Parmesan shavings. The pasta was sublime, cooked to a perfect al dente. Normally not a fan of Marsala sauce, I was perplexed by the intensity of Executive Chef Tony Priolo's masterpiece. Honestly, I wanted to get a straw and slurp it off the plate, but decided to save my companions the embarrassment by dipping delicious rosemary foccacia bread in it instead (a practice we refer to as "dinge-ing" in my family).
To cleanse our palettes, we ordered the Insalata di Pesche and the Insalata special for the evening- shaved artichoke over a bed of baby arugula, dressed in a heavenly lemon oil. It's difficult to imagine that a salad could be so damn good, and consequently we spent the rest of the weekend dissecting the flavors in hopes that my Jersey-Italian BFF could recreate this incredible dish at home (we think we have it figured out!).
After having already sampled so many wonderful dishes, we seriously contemplated our ability (and need, really) to eat dinner. Using my perpetual justification that my brother/roommate could enjoy any leftovers, we dove head first into the entree section of the menu, taking Jeff's spot-on recommendation to order appetizer servings of the Pasta and Risotto specials and the dinner portion of the Veal special. And they were exactly that- special. The pasta, infused with truffles, could have been overpowering and potent, but instead was silky and gratifying. Similarly, the veal was juicy and breaded, the large cut served simply without the distractions of a sauce or glaze. After sampling those two dishes, I barely had room to enjoy my perfectly cooked, incredibly rich vegetable Risotto.
Fulfilling my promise to bring leftovers home meant leaving room for dessert, and Jeff (who was really proving to be a wonderful tour guide) brought us a decadent chocolate and hazelnut cake, paired with a sweet Moscato, that we devoured in a few minutes (okay, seconds).
Completely satisfied and up to our eyeballs in Italian goodness, we waddled our way out of the restaurant and I was extremely grateful at my foresight to wear a loose fitting dress and stretchy leggings to dinner. Our evening at Piccolo Sogno embodied the ultimate five-star dining adventure; beautiful ambiance, wonderful service (Kudos again to Jeff, who is seriously an all-star) and ridiculously delicious food.
http://www.piccolosognorestaurant.com/
Friday night, accompanied by one of my favorite chefs of all time (my mom), we visited the acclaimed Piccolo Sogno (464 N. Halsted). Piccolo's buzzworthy patio has dominated every dining publication since the restaurant opened in July 2008, so when the hostess offered us the opportunity to experience the Tuscan escape first hand, no 60 degree evening could stand in my way. Despite my reading and research, I was hardly prepared for the breathtaking oasis of greenery and soft lighting that awaited us.
Completely distracted by the beautiful ambiance of the patio, it took me a good five minutes to even glance at the menu. Our phenomenal server, Jeff, greeted us and quickly proved that his expertise was enough to guide us through our dining adventure- no map (menu) needed. To start, Jeff recommended the antipasto appetizer, a divine collection of wood grilled vegetables (complimented perfectly by the homemade, aged balsamic vinaigrette), house cured meats, and the best Pecorino Romano cheese this side of the Atlantic. The flavors were impeccably enhanced by a glass of Promis, a Toscana red wine perfect for any hearty Italian meal.
Our appetites whet for more deliciousness, Jeff demanded (seriously, we had no choice) that we sample an appetizer-sized portion of the legendary Ravioli "Piccolo Sogno", an exquisite four cheese ravioli served in a butter Marsala glaze with pine nuts and fresh Parmesan shavings. The pasta was sublime, cooked to a perfect al dente. Normally not a fan of Marsala sauce, I was perplexed by the intensity of Executive Chef Tony Priolo's masterpiece. Honestly, I wanted to get a straw and slurp it off the plate, but decided to save my companions the embarrassment by dipping delicious rosemary foccacia bread in it instead (a practice we refer to as "dinge-ing" in my family).
To cleanse our palettes, we ordered the Insalata di Pesche and the Insalata special for the evening- shaved artichoke over a bed of baby arugula, dressed in a heavenly lemon oil. It's difficult to imagine that a salad could be so damn good, and consequently we spent the rest of the weekend dissecting the flavors in hopes that my Jersey-Italian BFF could recreate this incredible dish at home (we think we have it figured out!).
After having already sampled so many wonderful dishes, we seriously contemplated our ability (and need, really) to eat dinner. Using my perpetual justification that my brother/roommate could enjoy any leftovers, we dove head first into the entree section of the menu, taking Jeff's spot-on recommendation to order appetizer servings of the Pasta and Risotto specials and the dinner portion of the Veal special. And they were exactly that- special. The pasta, infused with truffles, could have been overpowering and potent, but instead was silky and gratifying. Similarly, the veal was juicy and breaded, the large cut served simply without the distractions of a sauce or glaze. After sampling those two dishes, I barely had room to enjoy my perfectly cooked, incredibly rich vegetable Risotto.
Fulfilling my promise to bring leftovers home meant leaving room for dessert, and Jeff (who was really proving to be a wonderful tour guide) brought us a decadent chocolate and hazelnut cake, paired with a sweet Moscato, that we devoured in a few minutes (okay, seconds).
Completely satisfied and up to our eyeballs in Italian goodness, we waddled our way out of the restaurant and I was extremely grateful at my foresight to wear a loose fitting dress and stretchy leggings to dinner. Our evening at Piccolo Sogno embodied the ultimate five-star dining adventure; beautiful ambiance, wonderful service (Kudos again to Jeff, who is seriously an all-star) and ridiculously delicious food.
http://www.piccolosognorestaurant.com/
Wednesday, September 2, 2009
A Girl That Eats
I love to eat. With Italian and Puerto Rican blood in me, I am genetically predisposed to indulge. Binge. Whatever. In fact, I love to eat so much that I'm willing to ignore my many dietary restrictions (lactose intolerance, for example) for a decadent Creme Brulee or Tres Leches(Seriously? 3 milks? Who do I think I am?).
Living in Chicago affords me the incredible opportunity to experience some of the finest culinary stylings this country has to offer. Scouting Chicago's restaurant scene helps me to survive the brutual winters, unbearable traffic and annoying tourists who attempt to navigate the "grid".
Needless to say, I eat out a LOT. Some time ago, I put together a very extensive list of nearly 100 restaurants- some that I'm eager to try for the first time and some that I'm dying to visit again. From divey to dignified, burger to bouillabaisse (Okay, not really...I'm allergic to fish), this is an chance to explore some of the best (and worst) Chicago's restaurant scene has to offer.
Buon Appetito!
Living in Chicago affords me the incredible opportunity to experience some of the finest culinary stylings this country has to offer. Scouting Chicago's restaurant scene helps me to survive the brutual winters, unbearable traffic and annoying tourists who attempt to navigate the "grid".
Needless to say, I eat out a LOT. Some time ago, I put together a very extensive list of nearly 100 restaurants- some that I'm eager to try for the first time and some that I'm dying to visit again. From divey to dignified, burger to bouillabaisse (Okay, not really...I'm allergic to fish), this is an chance to explore some of the best (and worst) Chicago's restaurant scene has to offer.
Buon Appetito!
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