It’s not a secret how snobby I am about all things Chicago. As far as I’m concerned, everything in Chicago is generally better. Our pizza is better, our sports teams are better (well, in theory anyway), summers in Chicago can’t be beat. Overall, Chicago is just a better city. Than anywhere. Hands down.
When I found out that Mr. New York himself was building a tower literally in the heart of our beautiful city, I was pissed. Livid. Disgusted. As far as I was concerned, Mr. Trump could take his millions and help some other economy boom because Chicago didn’t need him. After the building went up, my attitude worsened. Situated among some of Chicago’s most prestigious, historic buildings, the all glass façade does nothing to compliment our beautiful city architecture. In fact, I think the building looks pretty phallic and it wouldn’t surprise me at all if Mr. Trump purposely erected something that conspicuous smack dab in the middle of our breathtaking skyline.
Overflowing with pride for our city, my mom and I vowed never to step foot in the forsaken building that is Trump Tower. Then, last October, we met Chef Frank Brunacci, the Executive Chef of Sixteen, at the Celebrity Chef Ball. He dazzled us with his Australian accent and buttered us up with his exquisite dish. We literally blocked the table toward the end of the night so that we could finish off the few tasting dishes he had left. He promised us that if we ever decided to step foot into the Trump building, he’d make it worth our while.
It took a lot longer than we expected, but we finally made it to Sixteen a few weeks ago to celebrate my godmother’s birthday (she’d been dying to go and I wanted an excuse to dress up on a Friday night). My parents and I arrived first and, I admit, our jaws dropped. Sixteen is everything I’d expected from a Trump building- classy and sophisticated with a modern twist. An all glass wine cellar lined the walk from the foyer to the main dining room that had the most exquisite panoramic view of the city. Breathtaking. Chicago’s Friday traffic delayed my aunt and uncle, so my parents and I decided to order cocktails at the bar while we waited. The menu impressed me- there aren’t too many places in the city where I can get Jordan by the glass. And for $26 a pop, I was shocked that the wine was served to us warm. Ugly warm. Put an ice cube in the glass warm. ** It left a bad taste in my mouth, literally and figuratively.
The bad taste in my mouth left by warm wine slowly faded away when we sat at our table, which was right against a window that overlooked the River and Mag Mile. I forgot about the warm wine completely by the time Chef Frank visited our table to welcome us to his restaurant. He was candid and funny and had us all very excited for the meal ahead. We started with savory Veal Sweetbreads served with a parsnip puree and bacon and potato hash; Smoked Diver Scallops with a trio of beets and horseradish ravioli, and, my personal favorite, Maine Lobster in a vanilla broth. Ordinarily, you couldn’t pay me to believe that Lobster and vanilla would taste good in the same bite. But this dish was better than good, it was delightful.
It amazed me that I was already starting to feel full considering the portions weren’t huge. I saved enough room to enjoy a delectable Australian Rock Lobster Tortellini served with smoked paprika white bean and chorizo, which I thoroughly enjoyed (but not as much as the lobster and vanilla). I also made a point to try my mom’s Duck Breast with pistachio crusted black rice, warm duck confit salad and pomegranate vinaigrette which was undoubtedly the best duck either of us has ever tried.
The meat was extremely lean and was perfectly complimented by the warm confit and sweetly tart pomegranate vinaigrette.
Desserts at Sixteen are so intricately detailed, they ask that you order them at the beginning of the meal. Had I known how full I’d be, we probably could’ve passed on them completely, but that “I don’t NEED dessert” notion disappeared when Chocolate Cheesecake and Apple Strudel with Honey Ice Cream landed in front of me!
Chef Brunacci made me a believer. I may never love Donald Trump. I may never get over that huge building that impolitely intrudes on Wabash Ave. But I’ll be back to the Trump International Hotel & Tower to visit Sixteen. Again, and again, and again.
** The sommelier recommended a delicious Malbec Cabernet blend for dinner that was served straight out of the wine cellar at a perfect temperature. I think he’ll take our suggestion to chill the reds served at the bar, too.
Tuesday, February 23, 2010
Thursday, February 11, 2010
Safe & Sound....and Scrumptious
I'm not ashamed at all to admit that my life kind of rocks. Lie- it really rocks. I have the coolest family on the planet who support me through everything. I have incredible friends that make me smile every day. I have an awesome job working for 29,000 of the most inspiring individuals with special needs. I have the cutest, fattest, happiest dog in the world who wiggles her butt every time she sees me. I have everything to be thankful for and that makes ranting a little difficult for me. And yet...
As a "foodie", I have a huge life complaint- I have food allergies. And the thing about food allergies is THEY SUCK. In a big way. I've learned to deal with my lactose intolerance but my real problem is that I'm deadly (literally, I've almost died twice) allergic to fish. To make matters worse, unlike most normal people, I'm not allergic to shellfish, but swimming fishies with scales and fins. I'll be honest, it has its perks; I can get away with ordering the $60 lobster tail at family dinner while my brothers opt for the sensible $25 Mahi Mahi. But I know I'm still missing out. I'm the girl who eats California rolls at sushi restaurants while all of her friends are enjoying fresh ahi tuna and salmon. IT SUCKS.
So I was pretty stoked when I heard about Lisa Williams, my new local hero who has devoted her time and energy to creating a foodie life for us allergenistas. A few years ago, Lisa was diagnosed with multiple food allergies and set out on a quest to help others "live the good life with food allergies." Her website, www.lisacooksallergenfree.com, is a godsend to people with food allergies. She posts awesome recipes, local allergen friendly grocers, allergen friendly restaurants, a food allergy restaurant safety sheet, and more. The best part of her enterprise is that she hosts a series of "Safe and Sound" dinners at some of the city's hottest restaurants. Lisa challenges chefs to create menu items free of the major food allergens: wheat, soy, dairy, gluten, tree nuts, eggs, peanuts, fish and shellfish.
Most recently, Lisa's Safe and Sound dinner was at Landmark Grill & Lounge (1633 N. Halsted), sister restaurant to Boka (where she has already hosted a dinner) and Perennial (the location for May's Safe & Sound dinner). Honestly, it was the best $50 I've ever spent (and that includes some pretty fabulous shoes). The price included the amazing culinary stylings of Executive Chef Kurt Guzowski; the hip atmosphere of one of the city's trendiest restaurants; portions that could easily feed a family of 8; sinful dessert from Swirlz Cupcakes; and a goody bag filled to the brim with allergen free foods and information!
For our first course, Chef Kurt dazzled us with a Lamb Rillette with date puree and a Roasted Beet Salad with Balsamic Emulsion, served with gluten-free crackers cooked with pork fat that we couldn't get enough of. Next, we enjoyed tender, juicy wood-roasted chicken and mushrooms in a natural jus and perfectly pink grilled flank steak with cipollini onions. The steak was so delicious I thought I would eat the entire plate, and then they brought our sides of smoked brussel sprouts with bacon and herb roasted fingerling potatoes with truffles. I'm drooling just remembering it.
Despite how pleasantly surprised I was by the elaborate, tasty dinner dishes, I was still incredibly nervous about dessert, which they announced was vegan and gluten free. So, really, can you blame me for freaking out a little bit? And then a plate full of double chocolate, coconut stuffed cupcakes with German chocolate frosting landed in front of me. Seriously, these cupcakes were good. Impossibly good. Lick the inside of the cupcake wrapper, stick-your- tongue-between-the-tines-of-the-fork-to-get-the-last-bit-of-frosting good. Now I'm drooling again (AND I just realized I have a leftover cupcake in my fridge- SCORE!).
Kudos to Chef Kurt for rising to the challenge and creating such a decadent meal free of major food allergens. Many thanks for graciously taking our suggestions to add the gluten free crackers to the menu and I hope to one day see an allergen free pizza become a Landmark staple*. Special thanks to Chef James and Swirlz Cupcakes for such a rockin' dessert (that I can't wait to enjoy again tonight!). Most of all, my deepest gratitude to Lisa for sticking up for us foodies with allergies and for providing us with so many awesome dining options despite our many restrictions. You go, girl!
*If you have food allergies and would like to dine at Landmark, please call in a few days in advance so Chef Kurt can make sure he has enough ingredients to make you a special meal.
As a "foodie", I have a huge life complaint- I have food allergies. And the thing about food allergies is THEY SUCK. In a big way. I've learned to deal with my lactose intolerance but my real problem is that I'm deadly (literally, I've almost died twice) allergic to fish. To make matters worse, unlike most normal people, I'm not allergic to shellfish, but swimming fishies with scales and fins. I'll be honest, it has its perks; I can get away with ordering the $60 lobster tail at family dinner while my brothers opt for the sensible $25 Mahi Mahi. But I know I'm still missing out. I'm the girl who eats California rolls at sushi restaurants while all of her friends are enjoying fresh ahi tuna and salmon. IT SUCKS.
So I was pretty stoked when I heard about Lisa Williams, my new local hero who has devoted her time and energy to creating a foodie life for us allergenistas. A few years ago, Lisa was diagnosed with multiple food allergies and set out on a quest to help others "live the good life with food allergies." Her website, www.lisacooksallergenfree.com, is a godsend to people with food allergies. She posts awesome recipes, local allergen friendly grocers, allergen friendly restaurants, a food allergy restaurant safety sheet, and more. The best part of her enterprise is that she hosts a series of "Safe and Sound" dinners at some of the city's hottest restaurants. Lisa challenges chefs to create menu items free of the major food allergens: wheat, soy, dairy, gluten, tree nuts, eggs, peanuts, fish and shellfish.
Most recently, Lisa's Safe and Sound dinner was at Landmark Grill & Lounge (1633 N. Halsted), sister restaurant to Boka (where she has already hosted a dinner) and Perennial (the location for May's Safe & Sound dinner). Honestly, it was the best $50 I've ever spent (and that includes some pretty fabulous shoes). The price included the amazing culinary stylings of Executive Chef Kurt Guzowski; the hip atmosphere of one of the city's trendiest restaurants; portions that could easily feed a family of 8; sinful dessert from Swirlz Cupcakes; and a goody bag filled to the brim with allergen free foods and information!
For our first course, Chef Kurt dazzled us with a Lamb Rillette with date puree and a Roasted Beet Salad with Balsamic Emulsion, served with gluten-free crackers cooked with pork fat that we couldn't get enough of. Next, we enjoyed tender, juicy wood-roasted chicken and mushrooms in a natural jus and perfectly pink grilled flank steak with cipollini onions. The steak was so delicious I thought I would eat the entire plate, and then they brought our sides of smoked brussel sprouts with bacon and herb roasted fingerling potatoes with truffles. I'm drooling just remembering it.
Despite how pleasantly surprised I was by the elaborate, tasty dinner dishes, I was still incredibly nervous about dessert, which they announced was vegan and gluten free. So, really, can you blame me for freaking out a little bit? And then a plate full of double chocolate, coconut stuffed cupcakes with German chocolate frosting landed in front of me. Seriously, these cupcakes were good. Impossibly good. Lick the inside of the cupcake wrapper, stick-your- tongue-between-the-tines-of-the-fork-to-get-the-last-bit-of-frosting good. Now I'm drooling again (AND I just realized I have a leftover cupcake in my fridge- SCORE!).
Kudos to Chef Kurt for rising to the challenge and creating such a decadent meal free of major food allergens. Many thanks for graciously taking our suggestions to add the gluten free crackers to the menu and I hope to one day see an allergen free pizza become a Landmark staple*. Special thanks to Chef James and Swirlz Cupcakes for such a rockin' dessert (that I can't wait to enjoy again tonight!). Most of all, my deepest gratitude to Lisa for sticking up for us foodies with allergies and for providing us with so many awesome dining options despite our many restrictions. You go, girl!
*If you have food allergies and would like to dine at Landmark, please call in a few days in advance so Chef Kurt can make sure he has enough ingredients to make you a special meal.
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