{"id":8729,"date":"2013-03-25T19:16:23","date_gmt":"2013-03-26T02:16:23","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=8729"},"modified":"2013-07-28T02:10:35","modified_gmt":"2013-07-28T09:10:35","slug":"maudes-liquor-bar-and-gilt-bar-chicago-il","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=8729","title":{"rendered":"Maude’s Liquor Bar and Gilt Bar, Chicago IL"},"content":{"rendered":"

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Maude\u2019s<\/p>\n

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20th Century \u2013 Martin Miller\u2019s Gin, Lillet Blanc, Cr\u00e8me de Cacao, Lemon<\/p>\n

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Classic Lyonnaise \u2013 Escarole, Frisee, Soft Boiled Egg, Grilled Pork Belly, Toasted Brioche<\/p>\n

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Foie Gras Pate with Quatre Epices, Cognac, Sour Cherry Jam<\/p>\n

\"878\"

Country Terrine \u2013 Bacon Wrapped Pork Shoulder Pate, Cognac, Whole Grain Mustard, Pickles<\/p>\n

\"345\"

Cassoulet \u2013 Garlic Sausage, Duck Confit, Braised Pork Belly, Toasted Bread Crumbs<\/p>\n

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Ricotta Gnocchi \u2013 Mushrooms, Cippolini, Chicken Jus<\/p>\n

\"898\"

French Press<\/p>\n

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Chocolate Mousse, Valrhona Chocolate, Maldon Sea Salt<\/p>\n

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Gilt Bar<\/p>\n

\"8u97\"

Delice de Bourgogne with Apricot Jam and Toast<\/p>\n

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Chopped Kale, Apple, Pecorino<\/p>\n

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Ricotta Gnocchi, Pork Belly, Sage<\/p>\n

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Toffee Date Cake, Coffee Ice Cream, Shortbread Crumble<\/p>\n

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Imagine, if you will, a perfect evening \u2013 for myself that concept brings forth a number of thoughts but foremost amongst them are family, friends, food, and the Los Angeles Kings\u2026all four of them accounted for on the evening of March the 25th, 2013 when I sandwiched a come from behind victory at the Madhouse on Madison between early dinner with my sister at Maude\u2019s Liquor Bar and late-night bites with my buddy Jon at Gilt Bar; the last two restaurants remaining on my Brendan Sodikoff bucket list.<\/p>\n

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Impressed by everything from the Chestnut at Doughnut Vault to the Fried Chicken and Meatloaf at Bavette\u2019s to\u2026pretty much the entirety of our experience at Au Cheval it should be clear to anyone that Sodikoff has a particular style and with a strong focus on high quality ingredients and proper technique to prepare classic French and American plates that style generally meshes very well with my idea of a great meal \u2013 something I would find at both Maude\u2019s and Gilt Bar over a six hour span.<\/p>\n

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With stellar service the rule \u2013 at Maude\u2019s from a young man named Peter and at Gilt Bar delivered by Lisa \u2013 plus plush seats and low lighting just like Bavette\u2019s and Au Cheval my general rule at each of Sodikoff\u2019s restaurants is to ask questions and then go with your gut, both literally and figuratively, ordering whatever sounds best with full knowledge that both the flavors and the portions will be bold and bountiful; terrines and pates large enough to serve a party of four, salads garnished with quarter pound portions of pork belly, and finger length gnocchi that melt on the tongue as rich sauces find balance with fine herbs.<\/p>\n

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From drinks to desserts and salads to a cassoulet as good as any I\u2019ve encountered to date it was with little surprise that I enjoyed both Maude\u2019s and Gilt Bar immensely and having since sent at least half a dozen friends through the doors of Sodikoff\u2019s restaurants the consensus seems to be that no matter which location everyone comes away impressed; no small achievement considering the variety of palates involved and more than enough to make me excited for his next venture \u2013 or a return visit to any of the current lineup.<\/p>\n","protected":false},"excerpt":{"rendered":"

Maude\u2019s 20th Century \u2013 Martin Miller\u2019s Gin, Lillet Blanc, Cr\u00e8me de Cacao, Lemon Classic Lyonnaise \u2013 Escarole, Frisee, Soft Boiled Egg, Grilled Pork Belly, Toasted Brioche Foie Gras Pate with Quatre Epices, Cognac, Sour Cherry Jam Country Terrine \u2013 Bacon … 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":[96,28,13,45,27,1111,29,153,97,1109,1110,61,12],"tags":[],"class_list":["post-8729","post","type-post","status-publish","format-standard","hentry","category-chicago","category-coffee","category-dessert","category-foie","category-food","category-gilt-bar","category-gnocchi","category-ice-cream","category-illinois","category-maudes","category-maudes-liquor-bar","category-pork","category-vacation"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8729","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=8729"}],"version-history":[{"count":6,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8729\/revisions"}],"predecessor-version":[{"id":8757,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/8729\/revisions\/8757"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}