I'm frequently asked why I started blogging about my dining experiences. The more times I am asked, the more I realize that the answer to that question has changed in the few months since I started this endeavor. Truth be told, I had never put much thought into becoming a "blogger". I really just enjoyed trying new restaurants around the city and sharing my experiences with friends and family. I used to write some pretty elaborate emails, detailing my dining adventures and making recommendations on everything from awesome hidden gem brunch spots to good-to-bring-clients-to swanky restaurants. I became a personal Zagat of sorts.
I remember sitting at brunch one morning with my parents, brother, and some of my dad's out-of-town colleagues. They asked my parents for dining recommendations and I sort of monopolized the conversation from there, giving detailed accounts of more restaurants than they could possibly visit during their short weekend stay. At one point, my dad looked at me, slightly shocked by my passion, and told me I should start blogging about my experiences.
Now, nearly six months after writing my first blog, my motivation has significantly changed. Though I still love sharing my personal stories, I have a bigger goal- a deeper mission that is my perpetual inspiration- to keep great chefs and great restaurants in Chicago by doing what I love... eating. And while this sounds like a pretty selfless ambition, the truth is, it's not. In fact, I'm a pretty selfish ambassador of the restaurant scene. First of all, I really enjoy bragging about Chicago. I always have, and I'm sure I always will. And let's face it, with Top Chefs, Iron Chefs, and big time culinary award winners, we Chicagoans have a LOT to brag about. But beyond all that, I've realized that some of my favorite memories have been made over girls' night out dinners, Wednesday Night Date Nights, and impromptu sushi that turns into 3 hours of literally life changing conversation. These are things that I am NOT willing to give up, and so I'll do whatever I can to keep getting what I want. I know I'm selfish and honestly, I'm okay with it.
That's why I love Chicago Originals and why I was so eager to support their annual restaurant week in late January. Chicago Originals promotes local dollars staying in local restaurants that support vital local charities. Chicago Originals "believes that a vibrant, independent restaurant community makes our city a better place." I couldn't agree more. To support these local efforts, Dish and I made our dinner reservations last Friday at The Grocery Bistro (804 W. Washington).
The cozy BYOB offered the perfect setting for a snowy night, its communal seating and small bar overlooking the kitchen set the tone for an all food, no fuss experience. Despite our reservation, we had to wait for a table. Normally, that would annoy me, but the Bistro staff was wonderfully attentive, giving us frequent updates on our wait status. A glass of wine and less than 15 minutes later, we settled into our booth and ordered the Charcuterie for Two. Though I could've done without the Foie Gras Tourchon (which tasted to us like a very strange strawberry ice cream) and Pork Pate, the Rabbit Rillette's citrusy kick was delicious and the sweet Mission Fig Mustard coupled perfectly with the salty Duck Prosciutto. The Braised Pork Cheek was extremely tender and flavorful and paired with rich pumpkin polenta and roasted Granny Smith apples- a wonderful combination of flavors. The duck entree special was equally scrumptious, served in an au jus with savory duck confit.
On our second bottle of wine, we were ready to satisfy our sweet tooth with dessert. Unfortunately, this is where we hit the low spot of the evening. The Spiced Donuts tasted as though they were fried with the meats and potatoes, and the Pots de Creme fell way short of our expectations.
Ultimately, Dish & I thoroughly enjoyed our evening at The Grocery Bistro. The neighborhood-y feel, the cozy decor, good food, and mission to keep great restaurants thriving in Chicago make this BYOB a definite must-try. This is why I write.
Sunday, January 31, 2010
Wednesday, January 13, 2010
The Purple Pig
I am not a good singer. In fact, my dad often wonders how someone who played the piano for more than 10 years could be so tone deaf. Despite this knowledge, I still like to rock out on occasion. In my car, in the shower, while I'm cleaning and, undeterred by the weird looks I get from colleagues, in my office. Which is why I love American Idol auditions. Partly because I find it a relief to know I'm not the world's worst singer, but partly because I have a serious admiration for the people who audition. Because, for as hard as I may laugh at songs like "Pants on the Ground", I realize it takes a serious amount of courage to face not only Simon, Randy & Kara, but the millions of people tuning in from the comfort (and safety) of their couches. And the warm and fuzzy part of me likes to watch peoples' dreams come true.
I first heard about The Purple Pig (500 N. Michigan Ave) in early October, when I had the tremendous honor of meeting Chefs Jimmy Bannos, Sr. and Jimmy Bannos, Jr. (who partner with Scott Harris of Mia Francesca for this great concept) at the Macy's Celebrity Chef Ball. I listened enthusiastically as Executive Chef Jimmy Jr. spoke excitedly about his ideas for the restaurant and followed up on The Purple Pig's progress regularly (religiously) in anxious anticipation of opening day. This was his "American Idol" audition and I was crossing my fingers for success.
Which is probably why I felt a bit like Kara DioGuardi when I walked into The Purple Pig last Saturday night, my girls in tow(I'm not bitter enough to be Simon and I don't say "Dawg" enough to be Randy). Because, as a diner visiting a new-to-the-scene restaurant for the first time, we are all a little bit like an American Idol judge- hoping for greatness, bracing for failure, and eager to have a hand in crowning "the next big thing." Given the restaurant was just a over a week old, I was amazed at the hour and a half wait and impressed that, within just a few days, this place already had such a strong following. The small but beautiful dining room was so packed it was next to impossible to maneuver our way to the bar to order drinks, but the incredible bartender, Lucas, more than made up for our momentary discomfort. Despite the volume of guests seated at the bar, Lucas stepped out to personally greet us as he explained the wine menu that is arranged geographically. He promised us a minute of his undivided attention to ask any questions we had about the menu, and I appreciated his focus as much as his honesty.
True to her word, an hour and a half later, the hostess seated our group of eight in a tight, but cozy, table with a perfect view of the bustling kitchen. Our group of 8 had a difficult time choosing dishes on the small plates menu, so we were extremely grateful when Chef Bannos agreed to design a Chef's Tasting menu for our group. Round One was a sampling of some of the Antipasti dishes- Shaved Brussel Sprouts with Pecorino and Parmigiano Reggiano; Salt-Roasted Beets served with Whipped Goat Cheese & Pistachio Vinaigrette; Olive-Oil Poached Tuna with Greek Lima Beans; and Butternut Squash with Pumpkin Seeds, Brown Butter & Ricotta Salata. Truthfully, one dish was better than the next and it was so hard to choose a favorite. The Whipped Goat Cheese was soft and so savory; the Butternut Squash was perfectly sweet; and I could eat the Brussel Sprout Salad every day for the rest of my life. It took us, collectively, less than 5 minutes to devour all four dishes, so we were slightly embarrassed when Chef Bannos came out to describe each dish and there was no food left for him to reference.
This was the trend of the evening. Chef Bannos sent out delicious items, from his cured-in house meats (served on a platter shaped like a pig, appropriately enough) and homemade sausage, to Fried Pigs Ears served with kale, marinated cherry peppers and topped with a fried egg (again, served in a pig shaped bowl), to two of the best smears I've ever tasted in my life. The first, a whipped feta with cucumbers, was creamy and flavorful and the kitchen had a hard time keeping up with our demands for more toasted bread (though the Whitebait, deemed the "french fries of the sea" were an equally delicious compliment). The second, a Pork Neck Bone Rillette with Mostarda, Bannos credited to his grandmother, and we all stared googly-eyed at him as he explained the dish as his tribute to Sunday family dinner. He graciously visited our table after each course was served, taking a few minutes to explain each dish and answering our many questions.
As we opened our fourth bottle of wine, we dove into our final course of the evening which included Sepia with Toasted Almonds and Fried Rosemary; Charred Scallions with Romesco Sauce; and Chicken Thigh Kabobs with Fried Smashed Potatoes and Tzatziki, which was hands down my favorite. For a good minute, we held true to our promise of waiting for Chef Bannos to come out to explain the dishes before we ate, but 8 ladies 4 bottles of wine deep were too easily tempted by the fragrant aromas in front of us to wait longer than that.
Despite the long wait, tight quarters, and moderate performance of our server (we cut her a break because she was new and the restaurant was packed, but we did get the wrong bottle of wine), The Purple Pig has quickly become one of my favorite restaurants in the city. The concept is perfect; great wine, wonderful food plated to share and priced exceedingly well, and a cozy space with communal tables, Spanish tile decor and an awesome playlist are the trifecta of an excellent dining experience. If this were an American Idol audition, I'd send Chef Bannos' Purple Pig to Hollywood, 100,000,000%.
I first heard about The Purple Pig (500 N. Michigan Ave) in early October, when I had the tremendous honor of meeting Chefs Jimmy Bannos, Sr. and Jimmy Bannos, Jr. (who partner with Scott Harris of Mia Francesca for this great concept) at the Macy's Celebrity Chef Ball. I listened enthusiastically as Executive Chef Jimmy Jr. spoke excitedly about his ideas for the restaurant and followed up on The Purple Pig's progress regularly (religiously) in anxious anticipation of opening day. This was his "American Idol" audition and I was crossing my fingers for success.
Which is probably why I felt a bit like Kara DioGuardi when I walked into The Purple Pig last Saturday night, my girls in tow(I'm not bitter enough to be Simon and I don't say "Dawg" enough to be Randy). Because, as a diner visiting a new-to-the-scene restaurant for the first time, we are all a little bit like an American Idol judge- hoping for greatness, bracing for failure, and eager to have a hand in crowning "the next big thing." Given the restaurant was just a over a week old, I was amazed at the hour and a half wait and impressed that, within just a few days, this place already had such a strong following. The small but beautiful dining room was so packed it was next to impossible to maneuver our way to the bar to order drinks, but the incredible bartender, Lucas, more than made up for our momentary discomfort. Despite the volume of guests seated at the bar, Lucas stepped out to personally greet us as he explained the wine menu that is arranged geographically. He promised us a minute of his undivided attention to ask any questions we had about the menu, and I appreciated his focus as much as his honesty.
True to her word, an hour and a half later, the hostess seated our group of eight in a tight, but cozy, table with a perfect view of the bustling kitchen. Our group of 8 had a difficult time choosing dishes on the small plates menu, so we were extremely grateful when Chef Bannos agreed to design a Chef's Tasting menu for our group. Round One was a sampling of some of the Antipasti dishes- Shaved Brussel Sprouts with Pecorino and Parmigiano Reggiano; Salt-Roasted Beets served with Whipped Goat Cheese & Pistachio Vinaigrette; Olive-Oil Poached Tuna with Greek Lima Beans; and Butternut Squash with Pumpkin Seeds, Brown Butter & Ricotta Salata. Truthfully, one dish was better than the next and it was so hard to choose a favorite. The Whipped Goat Cheese was soft and so savory; the Butternut Squash was perfectly sweet; and I could eat the Brussel Sprout Salad every day for the rest of my life. It took us, collectively, less than 5 minutes to devour all four dishes, so we were slightly embarrassed when Chef Bannos came out to describe each dish and there was no food left for him to reference.
This was the trend of the evening. Chef Bannos sent out delicious items, from his cured-in house meats (served on a platter shaped like a pig, appropriately enough) and homemade sausage, to Fried Pigs Ears served with kale, marinated cherry peppers and topped with a fried egg (again, served in a pig shaped bowl), to two of the best smears I've ever tasted in my life. The first, a whipped feta with cucumbers, was creamy and flavorful and the kitchen had a hard time keeping up with our demands for more toasted bread (though the Whitebait, deemed the "french fries of the sea" were an equally delicious compliment). The second, a Pork Neck Bone Rillette with Mostarda, Bannos credited to his grandmother, and we all stared googly-eyed at him as he explained the dish as his tribute to Sunday family dinner. He graciously visited our table after each course was served, taking a few minutes to explain each dish and answering our many questions.
As we opened our fourth bottle of wine, we dove into our final course of the evening which included Sepia with Toasted Almonds and Fried Rosemary; Charred Scallions with Romesco Sauce; and Chicken Thigh Kabobs with Fried Smashed Potatoes and Tzatziki, which was hands down my favorite. For a good minute, we held true to our promise of waiting for Chef Bannos to come out to explain the dishes before we ate, but 8 ladies 4 bottles of wine deep were too easily tempted by the fragrant aromas in front of us to wait longer than that.
Despite the long wait, tight quarters, and moderate performance of our server (we cut her a break because she was new and the restaurant was packed, but we did get the wrong bottle of wine), The Purple Pig has quickly become one of my favorite restaurants in the city. The concept is perfect; great wine, wonderful food plated to share and priced exceedingly well, and a cozy space with communal tables, Spanish tile decor and an awesome playlist are the trifecta of an excellent dining experience. If this were an American Idol audition, I'd send Chef Bannos' Purple Pig to Hollywood, 100,000,000%.
Thursday, January 7, 2010
There's No Mystery- Chicago's Restaurants Rank Supreme
In November 2009, Forbes conducted their annual survey of America's Favorite Cities. Millions of people across the country voted for their favorite cities to visit, based on people, nightlife, culture, shopping, quality of life, and, of course, food/dining. It did not come as a surprise to me that Sweet Home Chicago, the 2nd best restaurant city in the country, ranked in the top 10 in all but one of the food/dining categories (big name restaurants-2; ethnic restaurants-3; coffee bars and cafes-8; neighborhood joints-4; farmer's markets-23-which I think is fair considering most Chicagoans can't leave the house from January-April). Acclaimed chefs from around the world are vying for coveted restaurant real estate right here in the windy city, where many restaurants boast James Beard Award winners, Food & Wine Best New Chefs, and our very own Top Chef Master.
As a self-proclaimed "brand ambassador" for Chicago's food scene, I'm not often surprised when I hear such great things about our city's culinary triumphs. I often hear people say, "Wow, that was an incredible meal" and I can't help but think to myself, "Duh, you're in Chicago, baby!" I go into most of my foodventures with high expectations and I'm rarely disappointed. Because I know here in Chicago, we're just that good.
Last night, Collen and I went to Boka (again), and our experience re-affirmed why Chicago is a top restaurant city. First of all, Boka is one of the swankiest, sexiest restaurants I have been to. Ever. White sails canopy the dining room and soft candles line the walls, which are adorned with some of the coolest pieces of artwork I have ever seen. Even the carpeting in the stairway down to the bathroom is soft and plush. It's hard to walk into Boka without feeling just a little sexy.
Secondly, the food is outstanding. Everything that has ever come out of Chef Tentori's kitchen has been mouth-watering, finger-licking good. He rocks. Seriously, he deserves every accolade thrown his way. I have yet to try an entree at Boka because I have this terrible habit of stuffing myself on the awesome appetizers-my favorite being the pork belly. Forget the cool decor, nevermind the awesome service- if Giuseppe Tentori was cooking on a hot plate under the el on Wabash Ave, I'd be there to eat his food (my hunch is that he'd be serving "squab" that day).
Boka's best feature, though, is the exemplary service. Cause let's be serious for a second. As a diner, you could walk into the most gorgeous restaurant and have the most delicious meal of your life, but if the hostess doesn't welcome you and the server is rude, chances are, you're going to call that a "bad" experience. And at Boka, there is no such thing as a bad experience.
Our visit last night was for the monthly "Test your Palate" wine tasting event. Which is free. Yep, you read that right. FREE. AND, they give you a $10 gift certificate to use on dinner when you're done. Seriously, best thing ever (although it's impossibly hard). My girls and I got there early enough to score seats at the bar, and we were lucky we did, because we had the chance to hang out with one of Chicago's rising-star mixologists, Benjamin Schiller, and his wing man, Rob Miezio. Benjamin's creations are not to be missed. As he proved in his recent Mixologist Showdown, he's a force to be reckoned with. We got a sweet sampling of his "Vineyard"- a delightful gin cocktail mixed with homemade blackberry syrup (that Schiller makes on his days off....that's what I call dedication!), malbec reduction, and orange blossom water. VERY delightful. The rest of his masterpieces include drinks like the "Northsider". Not to mention, the man can shake a mean martini. Benjamin and Rob our glasses full and our conversation going for the (many) hours that we sat at the bar. Both incredibly knowledgeable and honest in their recommendations, these gentleman made our wine tasting, and dining, experiences amazing.
We passed our compliments on to Boka's Director of Operations, Ian Goldberg, who graciously accepted our compliments and spent more time than he probably wanted listening to us gush about how much we loved the restaurant. His hospitality was equalled by manager Alex, who was able to find Colleen and I autographed menus that were mysteriously "taken" from us at the Cadillac of Pigs dinner in December.
In an establishment like Boka, run by restaurant gurus like Rob Katz and Kevin Boehm, I shouldn't be surprised to find such incredibly qualified, genuinely friendly (and wonderfully patient with a group of 7 girls drinking lots of wine all night) employees. But last night, I was shocked. My high expectations were profoundly exceeded by managers, bartenders, and servers who went out of their way to make our night extra special, and I can't thank them enough!
Author's Footnote: Special thanks to Adrien, a phenomenal server whose outgoing personality and thick skin have thus far been the highlight of my year.
As a self-proclaimed "brand ambassador" for Chicago's food scene, I'm not often surprised when I hear such great things about our city's culinary triumphs. I often hear people say, "Wow, that was an incredible meal" and I can't help but think to myself, "Duh, you're in Chicago, baby!" I go into most of my foodventures with high expectations and I'm rarely disappointed. Because I know here in Chicago, we're just that good.
Last night, Collen and I went to Boka (again), and our experience re-affirmed why Chicago is a top restaurant city. First of all, Boka is one of the swankiest, sexiest restaurants I have been to. Ever. White sails canopy the dining room and soft candles line the walls, which are adorned with some of the coolest pieces of artwork I have ever seen. Even the carpeting in the stairway down to the bathroom is soft and plush. It's hard to walk into Boka without feeling just a little sexy.
Secondly, the food is outstanding. Everything that has ever come out of Chef Tentori's kitchen has been mouth-watering, finger-licking good. He rocks. Seriously, he deserves every accolade thrown his way. I have yet to try an entree at Boka because I have this terrible habit of stuffing myself on the awesome appetizers-my favorite being the pork belly. Forget the cool decor, nevermind the awesome service- if Giuseppe Tentori was cooking on a hot plate under the el on Wabash Ave, I'd be there to eat his food (my hunch is that he'd be serving "squab" that day).
Boka's best feature, though, is the exemplary service. Cause let's be serious for a second. As a diner, you could walk into the most gorgeous restaurant and have the most delicious meal of your life, but if the hostess doesn't welcome you and the server is rude, chances are, you're going to call that a "bad" experience. And at Boka, there is no such thing as a bad experience.
Our visit last night was for the monthly "Test your Palate" wine tasting event. Which is free. Yep, you read that right. FREE. AND, they give you a $10 gift certificate to use on dinner when you're done. Seriously, best thing ever (although it's impossibly hard). My girls and I got there early enough to score seats at the bar, and we were lucky we did, because we had the chance to hang out with one of Chicago's rising-star mixologists, Benjamin Schiller, and his wing man, Rob Miezio. Benjamin's creations are not to be missed. As he proved in his recent Mixologist Showdown, he's a force to be reckoned with. We got a sweet sampling of his "Vineyard"- a delightful gin cocktail mixed with homemade blackberry syrup (that Schiller makes on his days off....that's what I call dedication!), malbec reduction, and orange blossom water. VERY delightful. The rest of his masterpieces include drinks like the "Northsider". Not to mention, the man can shake a mean martini. Benjamin and Rob our glasses full and our conversation going for the (many) hours that we sat at the bar. Both incredibly knowledgeable and honest in their recommendations, these gentleman made our wine tasting, and dining, experiences amazing.
We passed our compliments on to Boka's Director of Operations, Ian Goldberg, who graciously accepted our compliments and spent more time than he probably wanted listening to us gush about how much we loved the restaurant. His hospitality was equalled by manager Alex, who was able to find Colleen and I autographed menus that were mysteriously "taken" from us at the Cadillac of Pigs dinner in December.
In an establishment like Boka, run by restaurant gurus like Rob Katz and Kevin Boehm, I shouldn't be surprised to find such incredibly qualified, genuinely friendly (and wonderfully patient with a group of 7 girls drinking lots of wine all night) employees. But last night, I was shocked. My high expectations were profoundly exceeded by managers, bartenders, and servers who went out of their way to make our night extra special, and I can't thank them enough!
Author's Footnote: Special thanks to Adrien, a phenomenal server whose outgoing personality and thick skin have thus far been the highlight of my year.
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