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.
Tuesday, November 17, 2009
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!
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