{"id":8704,"date":"2013-03-25T12:44:37","date_gmt":"2013-03-25T19:44:37","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=8704"},"modified":"2013-07-27T09:45:45","modified_gmt":"2013-07-27T16:45:45","slug":"sable-chicago-il","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=8704","title":{"rendered":"Sable, Chicago IL"},"content":{"rendered":"

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Sable<\/p>\n

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Wisconsin Fried Cheese Curds – spicy ketchup glaze<\/p>\n

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Soft Pretzels – smoked cheddar cheese dip<\/p>\n

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Chicken Confit Poutine – house made fries, chicken gravy, fresh herbs, wisconsin cheese curds, roasted shallot butter<\/p>\n

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Bacon Wrapped Dates – ewe’s blue cheese<\/p>\n

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Deviled Eggs – truffle oil, black trumpet mushrooms<\/p>\n

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Bacon Jam – brie cheese, toasted baguette<\/p>\n

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Baked Mac-n-Cheese – cheddar, gruyere, cream cheese, taleggio<\/p>\n

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Sweet Corn Creme Brulee<\/p>\n

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Potato and Cheese Pierogi – caramelized onions, sour cream<\/p>\n

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Buttermilk Fried Chicken & Waffles -bourbon maple syrup<\/p>\n

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Duck-Juniper & Pistachio Sausage – sweet potato-corn hash, duck cracklins’, foie gras butter<\/p>\n

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Warm Maple Bread Pudding – Maple Walnut Praline Sauce, Vanilla Ice Cream<\/p>\n

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Butterscotch Pot de Cr\u00e8me – Brown Butter Pecan Shortbread, Candied Kumquats<\/p>\n

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Warm Sticky Toffee Pudding Cake – Whiskey Ice Cream<\/p>\n

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With a truly disastrous meal at 2 Sparrows to start the day it was with some hesitation that I walked into a \u2018hotel restaurant\u2019 for lunch, a truly unfair label considering the chef driven nature of The Palomar\u2019s Sable, and one whose negative connotation went by the wayside less than five minutes after we took a seat in the long, narrow space on State Street. Featuring the cuisine of Chef Heather Terhune (present even during lunch and working the line right alongside her team) plus service from a young man named Ben who proved not only efficient and helpful, but also hilarious, it would be an understatement to say that our meal at Sable exceeded expectations as nearly every one of the fourteen plates we shared were creative yet comfortable and enjoyed by a variety of palates.<\/p>\n

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Served in rounds so as to never overwhelm and in portions that allowed for ample tastes without being too much most of Chef Terhune\u2019s food proved to be reinterpreted takes of classic comfort foods; the deviled eggs, mac n\u2019 cheese, pierogi\u2019s, and dates all excellent versions of familiar foods with high quality ingredients allowed to shine while items such as the cheese curds, soft pretzels, chicken n\u2019 waffles, and poutine all typified the current trend towards bar food culture \u2013 the poutine particularly excellent with the shallot butter and herbs serving to balance out the otherwise hefty ingredients while the chicken and waffles were lightly battered and impressively moist \u2013 a result of sous vide and panko\u2026plus pure maple syrup.<\/p>\n

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Turning to more unique options, the \u201cbacon jam\u201d and Terhune\u2019s signature cr\u00e8me brulee would prove to be highlights, the former literally a tomato and bacon spread with cheese and onions where a little went a long way on bread while the later could have easily been dessert\u2026if only the actual desserts weren\u2019t so good \u2013 all three proving to be the sort of dishes no one really cared to share, though with the others all getting full I was allotted more than my fair share \u2013 the toffee pudding a spongy textural masterpiece with the bread pudding trending towards custard and a tossup as to which I liked more.<\/p>\n","protected":false},"excerpt":{"rendered":"

Sable Wisconsin Fried Cheese Curds – spicy ketchup glaze Soft Pretzels – smoked cheddar cheese dip Chicken Confit Poutine – house made fries, chicken gravy, fresh herbs, wisconsin cheese curds, roasted shallot butter Bacon Wrapped Dates – ewe’s blue cheese … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,96,13,45,27,153,97,61,1108,83,12,80],"tags":[],"class_list":["post-8704","post","type-post","status-publish","format-standard","hentry","category-bread-pudding","category-chicago","category-dessert","category-foie","category-food","category-ice-cream","category-illinois","category-pork","category-sable","category-truffle","category-vacation","category-waffles"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8704","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8704"}],"version-history":[{"count":4,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8704\/revisions"}],"predecessor-version":[{"id":8728,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8704\/revisions\/8728"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8704"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8704"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8704"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}