Endo Edibles

July 11, 2018
11:25 AM
by: Uhockey

Parsley Modern Mediterranean Catering, Las Vegas NV

Parsley Modern Mediterranean Catering

Pita Bread with Tzatziki

Parsley Fries

Beef Kabob Wrap – Beef Kabob, Lettuce, Tomato, Chickpeas, Purple Cabbage, Feta Cheese, Olive Oil, Cucumber, Tzatziki, Hummus

Chicken Shawarma Wrap – Chicken Shawarma, Lettuce, Tomato, Chickpeas, Purple Cabbage, Feta Cheese, Olive Oil, Cucumber, Tzatziki, Hummus

Baklava – Chocolate

Baklava – Pistachio

Traditional Baklava

Baklava – Purses with Pistachio Almonds and Chocolate

Ma’amoul

Kaak el Nekache

Already with two locations in Las Vegas and soon opening a third on Flamingo near the 215 it was in continued support of locals that catering was arranged through Parsley Modern Mediterranean on Wednesday, the choice of Grubhub or EZcater and a variety of options including Vegetarian offering plenty of good choices for a group of twenty-five.

Scheduled for an 11:30am arrival and actually besting that number by a few minutes by way of EZCater, a plethora of Styrofoam and plastic clamshells brought up to the third floor in one trip using a push-cart and thick cardboard boxes, it was from containers containing Beef, Chicken or Vegetable Wraps plus Fries and Desserts that attendees took their pick, seasoned Spuds unfortunately suffering some sogginess thanks to the warm temperature inside the packaging but nicely flavored just the same.

Moving next to Pita Bread, an item intended to accompany Plates served with Rice and Salad, it was with cool Yogurt and Cucumber Dip that rounds softer than prior were topped, the same creamy Dressing found inside of Wraps available in Wheat or White surrounding fresh Vegetables, Chickpeas, Cheese and thick-cut Beef Kabob or thinly sliced Chicken Shawarma that was as juicy as it was rich with herbal aromatics.

Only suggesting “assorted” Baklava as Dessert, the housemade collection actually including traditional Date Cookies and several unique styles of crispy Phyllo packed and stacked with Walnuts, Pistachios, Chocolate, Honey and more, suffice it to say traditionalists should be quite contented by triangles bold with Cloves and Cinnamon plus a faint hint of Orange while those seeking something a little more interesting should set their sights on either the tall purses offering three styles of Nuts plus Chocolate drizzle or the Powdered Sugar dusted Ma’amoul with Dates.

N/A: Making it blog policy to not ‘rate’ places based on catering alone Parsley Modern Mediterranean showed why they have expanded successfully by not only being timely and accessible but by also offering fresh Food customizable to most diets at a fair price.

RECOMMENDED: Chicken Shawarma Wrap, Ma’amoul, any/all Baklava.

AVOID: The Fries are probably best saved for on-site dining.

TIP: Open 10-9p daily with Delivery available via EZ Cater or Grubhub beginning at 10:45.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.parsleymediterranean.com

Posted in Catering, Dessert, Food, Las Vegas, Nevada, Parsley, Parsley Modern Mediterranean, Parsley Modern Mediterranean Catering Tagged Almond, Almonds, Baklava, Beef, Beef Kabob, Beef Kabob Wrap, Bread, Cabbage, Catering, Cheese, Chick Pea, Chick Peas, Chicken, Chicken Shawarma, Chicken Shawarma Wrap, Chickpea, Chickpeas, Chocolate, Cinnamon, Clove, Cloves, Confectioner's Sugar, Cookie, Cookies, Cow, Cream, Cucumber, Cucumbers, Dark Chocolate, Date, Dates, Dessert, Desserts, endoedibles, feta, Feta Cheese, Food, Foodie, Fries, Fry, Garbanzo Bean, Garbanzo Beans, Garlic, Hummus, Kaak el Nekache, Las Vegas, Lemon, Lemons, Lettuce, LV, Ma'amoul, Michael Uzmann, Nevada, NV, Olive Oil, Onion, Onions, Orange, Orange Blossom, Orange Blossom Honey, Oranges, Parsley Fries, Parsley Modern Mediterranean, Parsley Modern Mediterranean Catering, Pastries, Pastry, Pistachio, Pistachios, Pita, Pita Bread, Pita Bread with Tzatziki, Potato, Potatoes, Powdered Sugar, Purple Cabbage, Sin City, Sour Cream, Sugar, Tomato, Tomatoes, Tzatziki, Vanilla, Vegas, Walnut, Walnuts, Wrap, Yogurt

July 8, 2018
4:00 PM
by: Uhockey

Duck Duck Goat, Chicago IL

Duck Duck Goat

Pig Face Buns – Spicy Mustard

Ham Sui Gok – Glutenous Rice Dumplings, Goat

Goat Belly Lo Mein – Hand-pulled Noodles, Lotus, Bok Choy, Bell Pepper, Bean Shoots, Carrots

Mango Coconut Cloud – Coconut Sponge Cake, Mango, Dragon Fruit, Kiwi

Almond Tofu – Candied Almonds, Black Vinegar Sauce

Almond Cookie

In some ways a product of much that is unpleasant about Food today, reality Television launching her career and menus often accusable of cultural appropriation, Stephanie Izard has nonetheless managed to capture the attention of Chicagoans and traveling gourmands thanks to a unique ability to produce enormous flavors that remain enjoyable, her latest effort entitled Duck Duck Goat carrying on that tradition with tongue-in-cheek “reasonably authentic” Chinese Cuisine.

Located at 857 West Fulton Market, a hip area having grown tremendously since Chef Izard opened Girl & The Goat nearly eight years to the day prior, Duck Duck Goat resides across from the gussied up Kuma’s Corner and down the way from Roister, a 4:30pm nightly opening joined by popular Dim Sum Brunch on Sundays though this particular visit saw the space mostly empty due to hot weather and a malfunctioning air conditioner.

Without doubt an attractive space, the foyer opening to lanterns, gates and padded stools with banquets lining several more-intimate rooms on the sides it was upon seating next to three self-professed “foodies” talking loudly about boys and work that the temperature issue was immediately noticed, a cold glass of Water drained quickly and the decision made to order plate-by-plate while gauging hunger proving wise as only the succulent Pig Face Buns were eaten before requesting a move outside.

Happy with the first bites of crisp-gives-way-to-fat and acknowledging the server had no control over temperatures, his understanding and willingness to split time between inside and out commendable even when a lack of cover on the patio necessitated further movement to avoid the sun, it was as people passed by that a second trio arrived featuring ground Goat inside fried Glutenous Rice, the texture more than “reasonably” authentic and filling delicious thanks to a complex blend of Spices.

Debating spicier options but finding it difficult to get excited about Szechuan anything at 90ᵒF and over 70% humidity it was based on a promise of “they’re my favorite dish” that a small-ish Bowl of Noodles was presented slicked in Soy with tender cuts of Meat amidst Wok-fried Vegetables, the price no doubt more than a double portion would be in Chinatown but the bite-for-bite result worthwhile.

Ending the meal – and this trip to Chicago – on a high note, unsolicited advice from the server again spot-on, it was passing up Shaved Ice and Donuts that two Puddings were presented, the “Almond Tofu” essentially Panna Cotta with a savory slant and textural elements while its competition truly was cloud-like in its support for what is essentially Tres Leches Cake flanked by Tropical Fruit.

www.duckduckgoatchicago.com

Posted in Chicago, Dessert, Duck Duck Goat, Food, Illinois, Pork, Vacation Tagged 3 Milks, 3 Milks Cake, Almond, Almond Cookie, Almond Cookies, Almond Tofu, Almonds, Baby Bok Choy, Bean Shoot, Bean Shoots, Bell Pepper, Bell Peppers, Black Vinegar, Black Vinegar Sauce, Bok Choy, Bun, Buns, Butter, Cake, Cakes, Candied Almond, Candied Almonds, Carrot, Carrots, Chicago, Coconut, Coconut Cloud, Coconut Sponge Cake, Coconuts, Cookie, Cookies, Cream, Dessert, Desserts, Dragon Fruit, Duck Duck Goat, Dumpling, Dumplings, endoedibles, Food, Foodie, Glutenous Rice, Glutenous Rice Dumpling, Glutenous Rice Dumplings, Goat, Goat Belly, Goat Belly Lo Mein, Ham Sui Gok, Hand-pulled Noodle, Hand-pulled Noodles, IL, Illinois, Kiwi, Kiwi Fruit, Lo Mein, Lo Mein Noodle, Lo Mein Noodles, Lotus, Lotus Root, Mango, Mango Coconut Cloud, Mangoes, Michael Uzmann, mustard, Noodle, Noodles, Onion, Onions, Panna Cotta, Pastries, Pastry, Pepper, Peppers, Pig, Pig Face, Pig Face Bun, Pig Face Buns, Pork, Pudding, Puddings, Rice, Sauce, Shoot, Shoots, Soy, Soy Sauce, Spicy Mustard, Sponge Cake, Stephanie Izard, Sugar, Tete de Cochon, Three Milks, Three Milks Cake, Tofu, Travel, Tres Leches, Tres Leches Cake, Vacation, Vinegar

July 8, 2018
11:01 AM
by: Uhockey

Band of Bohemia, Chicago IL

Band of Bohemia

Osetra Reserve Caviar Crepe Cake – Smoked Sturgeon, Creme Fraiche, Cultured Butter

Chicken & Biscuits – Nori Biscuit, Sriracha Aioli, Tempura Fried Chicken, Cheddar Cheese, House Pickles

Lavender French Toast – Strawberry Jam, Lemon, Cultured Butter, Creme Fraiche, 100% Pure Maple Syrup

Ice Cream Sandwich – Foie Gras, Chocolate, Rye, Sprinkles

Bohemian Creme Donut – Chocolate Stout Glaze, Bohemian Malted Filling

As America’s first Michelin starred Brewpub it is difficult knowing what to expect from Band of Bohemia, but for those willing to venture out to Ravenswood for Brunch the spacious concept from Michael Carroll and team steps up in a big way with a menu that is as well executed as it is unexpected.

Open now since late 2015 and continuing to reinvent itself at least seasonally by way of creative Fare from former Momofuku CDC Ian Davis, he in conjunction with Carroll known to try things such as Foie Gras Baked Alaska or Schnitzel on the same menu as items with Indian or Mediterranean inspiration, it is immediately on arrival to a large foyer that a casual vibe takes grip, the lengthy bar largely empty so early but mismatched tables lining the room quick to fill.

Self-described as “rooted in the namesake gypsy spirit of collective ingenuity and dedicated to providing an elevated level of cuisine, libations and service” and pushing this idea by way of a fun soundtrack, comfortable seating and a highly educated Staff it was with menus in hand that two guests discussed options, one a Chef himself but neither fond of Beer.

Rounding out the “Band” with Barista Tom Santelle, a man whose resume speaks volumes though certainly not enough to justify $6 per ice-loaded glass of Cold Brew, it was before realizing this fact that four glasses ran up a tab $1 more than the first dish, a gravity-defying stack of house-smoked Fish and fluffy Pancakes served with Crème Fraiche and Fish Eggs that ate elegant bite-for-bite and will most certainly contend for the year’s most memorable.

Already regretting stomach space wasted at Honey Butter Fried Chicken earlier, salt further rubbed into that wound when Chef Davis’ Tempura fried Breast arrived crisp and juicy with great flavor even before being tucked inside an umami-rich Biscuit with melted Cheese and Pickles plus a touch of heat, it was in transition to Dessert that rounded “French Toast” arrived, the baked stack eating more like Bread Pudding with light citrus playing nicely off floral accents and toppings that straddled sweet and savory.

Unaware until after that Michael Carroll had been responsible for Alinea’s short-lived Bread pairings fortunately experienced in 2009 it was based largely on limited capacity that only two of four Desserts were selected, the Ice Cream Sandwich with Foie Gras Semifreddo wrapped in what tasted identical to the store-bought Chocolate Wafers of youth not as interesting as anticipated but the Bohemian Crème Donut damn near perfect as lengthy proofing created unparalleled rise to host thick Chocolate and pleasantly hoppy Filling.

www.bandofbohemia.com

Posted in Band of Bohemia, Breakfast, Chicago, Coffee, Dessert, Foie, Foie Gras, Food, French Toast, Ice Cream, Illinois, pancake, Pancakes, Vacation Tagged 100% Maple Syrup, 100% Pure Maple Syrup, Aioli, Band of Bohemia, Batter, Beer, Biscuit, Biscuits, Bohemian Cream, Bohemian Creme, Bohemian Creme Donut, Bohemian Creme Doughnut, Bohemian Malted Cream, Bohemian Malted Filling, Bread, Breakfast, Brewpub, Brioche, Brioche Bread, Brioche Toast, Brunch, Butter, Cake, Caviar, Cheddar, Cheddar Cheese, Cheese, Chicago, Chicken, Chicken & Biscuits, Chicken 'n Biscuits, Chicken and Biscuits, Chicken Breast, Chocolate, Chocolate Stout, Chocolate Stout Glaze, Coffee, Cold Brew, Cold Brew Coffee, Cookie, Cookies, Cream, Creme, Crème Fraiche, Crepe, Crepe Cake, Crepes, Cultured Butter, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Duck, Duck Liver, endoedibles, Fish, Foie, Foie Gras, Food, Foodie, French Toast, Fried Chicken, Glaze, House Pickle, House Pickles, Ian Davis, Ice, Ice Cream, Ice Cream Sandwich, Iced Coffee, IL, Illinois, Jam, Jelly, Lavender, Lavender French Toast, Lemon, Lemons, Malted Filling, Maple, Maple Syrup, Michael Carroll, Michael Uzmann, Michelin, Michelin Star, Mille Crepe, Mille Crepe Cake, Nori, Nori Biscuit, Osetra, Osetra Reserve Caviar, Osetra Reserve Caviar Crepe Cake, Pancake, Pancakes, Pastries, Pastry, Pickle, Pickles, Reserve Caviar, Rye, Sandwich, Sea Weed, Seaweed, Semifreddo, Smoked Sturgeon, Sprinkle, Sprinkles, Sriracha, Sriracha Aioli, Stout, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Sturgeon, Sugar, Syrup, Tempura, Tempura Batter, Tempura Fried Chicken, Toast, Tom Santelle, Travel, Vacation, Vanilla

July 8, 2018
10:01 AM
by: Uhockey

Honey Butter Fried Chicken, Chicago IL

Honey Butter Fried Chicken

Buttermilk Biscuit (Honey Butter came with Corn Muffins only)

Corn Muffins – Honey Butter

Pimento Mac ‘N Cheese

Fried Chicken & French Toast – Honey Butter, 100% Pure Maple Syrup

American Cobbler – Blueberry, Blackberry, Strawberry, Cool Whip

It was over five years before visiting that Honey Butter Fried Chicken opened in Avondale and with the recent announcement that Christine Cikowski and Josh Kulp’s Bird would be flying into Wrigley Field as part of the Ballpark’s “Chef Series” the question becomes how much extra they’ll charge for something already overpriced that relies almost entirely on a condiment to be better than Colonel Sanders.

Built on the ideas of “Awesome Ingredients, Stellar Service and Strong Community,” each part of the tripod explained by literature available on tables, it was moments after 10:00am that HBFC’s door was unlocked by a woman who said nothing and walked away, her male counterpart responsible for taking orders no more welcoming as he stood aside half-asleep allowing guests to peruse the menu.

Not the red-hot location of hour-plus lines it once was, only perhaps fifteen diners trickling in over the first forty-five minutes, it was from a small counter that selections were made to a total of over $30 including tax and tip, no beverage but a small marker handed over with Food soon to follow.

Sitting with a good vantage of the Kitchen, most items expectedly ready-made so early, it was while much of the meal sat plated that a thick slice of Brioche was soaked in Custard and fried, one boneless Breast from Miller Amish Farms in Indiana plopped on top and immediately slathered in the store’s other eponymous ingredient.

At this point already weighing cost to quantity but ready to find out if quality made up the difference it was immediately into one of two bite-size Cornbread that teeth sank, the crumb a little dry but good for drawing in Butter while a $4 Biscuit was apparently intended to stand on its own despite being pretty basic unless one wished to spend another two dollars for another ping pong ball of Butter.

Looking next at $5 of patriotic Cobbler put haphazardly in a cup, the bursting blend of Berries fine but Cool Whip as listed on the menu hardly “Awesome” and the total ingredients involved perhaps 50-cents, it was setting aside most of this that Spiral Noodles proved vastly more enjoyable thanks to tangy Pimento Cheese while Weekend-only French Toast was fairly one note as a base to Chicken that lacked seasoning but was plenty moist even once one got past all the Butter and Syrup.

www.honeybutter.com

Posted in Breakfast, Chicago, Cornbread, Dessert, Food, French Toast, Honey Butter Fried Chicken, Illinois, Vacation Tagged 100% Maple Syrup, 100% Pure Maple Syrup, American Cobbler, Avondale, Biscuit, Biscuits, Blackberries, Blackberry, Blueberries, Blueberry, Bread, Breakfast, Brioche, Brioche Bread, Brioche French Toast, Brioche Toast, Brunch, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Chicago, Chicken, Chicken Breast, Christine Cikowski, Cobbler, Cool Whip, Corn, Corn Bread, Corn Muffin, Corn Muffins, Cornbread, Cornmeal, Dessert, Desserts, endoedibles, Food, Foodie, French Toast, Fried Brioche, Fried Chicken, Fried Chicken & French Toast, Fried Chicken Breast, Fruit, Fruit Cobbler, Honey, Honey Butter, Honey Butter Fried Chicken, IL, Illinois, Josh Kulp, Mac & Cheese, Mac and Cheese, Mac n' Cheese, Macaroni, Macaroni & Cheese, Macaroni 'n Cheese, Macaroni and Cheese, Maple, Maple Syrup, Michael Uzmann, Muffin, Muffins, Noodle, Noodles, Pasta, Pimento, Pimento Cheese, Pimento Mac & Cheese, Pimento Mac and Cheese, Pimento Mac n’ Cheese, Strawberries, Strawberry, Sugar, Syrup, Toast, Travel, Vacation, Whipped Cream

July 8, 2018
7:59 AM
by: Uhockey

The Bakery at Fat Rice, Chicago IL

The Bakery at Fat Rice

Breakfast Cremoso – Savory Corn Custard, House Bacon, Scallion

Pastel De Nata – Egg Custard, Puff Pastry, Love & Secrets

Bolo De Arroz – Rice Flour, Lemon, Coconut, Rosemary

Guava & Cheese – Cream Cheese, Brandy Sweet Potato Dough

Taro Morning Bun – Croissant Dough, Taro Sugar

Ceylon Snickerdoodle – Salted Egg Yolk Filling

Ube Milk Bar – Ube Milk Jam, Shortbread Cookie, Coconut Streusel

First Longman & Eagle started selling Doughnuts on weekends, then Bar Siena added BomboBar, but in July 2016 Chef Abe Conlon and partner Adrienne Lo decided to go a step further when they opened a full-scale Bakery in the lounge at Fat Rice which has been thrilling guests from 8a-3p Wednesday through Sunday ever since.

In many ways a global concept with Chicago roots, Conlon’s recent JBF Award changing the long-popular Logan Square Restaurant into a tourist destination for its Macanese Cuisine and big flavors, guests entering the space at 2951 West Diversey Avenue will quickly recognize design elements from its older sibling and with an eclectic mix of 70s and 80s tunes playing overhead plus plenty of seating the entirety of the space beckons one to over-order, sit down and stay for a bit.

Featuring classic and improvised Pastries both sweet and savory, prices ranging $3-6 alongside Malaysian hand-pulled Milk Teas and Coffee Drinks, it is from behind glass that some sixteen items beckon as part of a rotating menu, weekends adding additional intrigue including Malasada that on this particular date unfortunately featured Passion Fruit Cream.

Friendly in terms of service and undeniably fresh for the early-riser it was after lengthy debate that an order of nearly half the menu was decided upon, some items boxed for later with others plated including a still-warm Pastel De Nata featuring flaky Shell and still-jiggly Custard that was just barely sweet while a “Breakfast Cremoso” ate much like Quiche built on the idea of Korean Corn Cheese and speckled with Onions plus Bacon.

Passing on ideas like the Chicago-style Hot Dog Bun or “Everything Knots,” an admitted predilection for sweet to savory already yielding an order larger than most solo diners should consider, it was nonetheless wishing the popular Char Siu Bun had been selected over spongy Rice Flour Bread that tasting moved on to better things, a Guava Cheese Empanada upping the ante on texture by way of not only blended Filling but the sweet and fluffy Dough.

Presumably saving the best for last, at least as relates to items less temperature sensitive, one would be hard pressed to name a more unique laminated Pastry than The Bakery at Fat Rice’s Taro Morning Bun that eats something like Kouign Amann beneath plenty of Sugar Crystals while the Ube Milk Bar also trends quite sweet thanks to Purple Milk Jam and Coconut though neither manage to outperform a Snickerdoodle that tiptoes a tightrope of sweet and savory thanks to a typical Cookie outside perfumed in Cinnamon and center rich with salty Egg Yolk.

http://www.eatfatrice.com/menus/the-bakery

Posted in Bakery at Fat Rice, Breakfast, Chicago, Dessert, Fat Rice, Food, Illinois, Pork, The Bakery at Fat Rice, Vacation Tagged Abe Conlon, Adrienne Lo, Arroz, Bacon, Bakery, Bakery at Fat Rice, Bar, Bolo, Bolo De Arroz, Brandy, Brandy Sweet Potato Dough, Bread, Breakfast, Breakfast Cremoso, Bun, Buns, Butter, Cake, Cakes, Ceylon, Ceylon Cinnamon, Ceylon Snickerdoodle, Cheese, Cinnamon, Coconut, Coconut Flake, Coconut Flakes, Coconut Streusel, Coconuts, Cookie, Cookies, Corn, Corn Custard, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Cremoso, Croissant Dough, Custard, Dessert, Desserts, Dough, Egg, Egg Custard, Egg Custard Tart, Egg Custard Tarts, Egg Tart, Egg Tarts, Egg Yolk, Egg Yolks, Eggs, endoedibles, Fat Rice, Filling, Flour, Food, Foodie, Granulated Sugar, Guava, Guava Cheese, House Bacon, Jam, Lemon, Lemons, Love & Secrets, Michael Uzmann, Milk, Milk Bar, Milk Jam, Morning Bun, Onion, Onions, Pastel, Pastel De Nata, Pastries, Pastry, Pig, Pork, Portuguese Egg Tart, Portuguese Egg Tarts, Puff Pastry, Rice, Rice Flour, Rosemary, Salt, Salted Egg, Salted Egg Yolk, Salted Egg Yolk Filling, Salted Egg Yolks, Savory Corn Custard, Scallion, Scallions, Shortbread, Shortbread Cookie, Shortbread Cookies, Snickerdoodle, Snickerdoodle Cookie, Snickerdoodle Cookies, Snickerdoodles, Streusel, Sugar, Sweet Potato, Sweet Potato Dough, Sweet Potatoes, Taro, Taro Morning Bun, Taro Sugar, Tart, Tarts, The Bakery at Fat Rice, Travel, Ube, Ube Milk Bar, Ube Milk Jam, Vacation, Vanilla, Viennoiserie, Viennoiseries, Yolk, Yolks

July 7, 2018
5:30 PM
by: Uhockey

Oriole, Chicago IL

Oriole

Rose Tea Cocktail

Sourdough Bread, Cultured Butter, Truffle, Caraway

Golden Osetra Caviar, Cured Hamachi, Dill, Saffron

Madai, Shiro Kombu, Okinawan Sea Salt / Hokkaido Uni, Nigiri with Yuzu Kosho, Genmai, Barrel Aged Soy

Malpeque Oyster, Mangalica Consomme, Finger Lime, Borage / Jamon Mangalica, Black Walnut, Egg Yolk, Quince

Langoustine, Avgolemono, Calamansi, Bitter Greens

Loup de Mer, Spring Pea, Brown Butter, Fennel

Capellini, Australian Winter Truffle, Puffed Wheat, Yeast Beurre Monte

Japanese A5 Wagyu, Grilled Little Gem, Shiso, Puffed Rice

Sidecar, Cognac, Orange, Preserved Honey

Delice de Bourgogne, Souffle with Sesame, Lemon

Double Espresso on Ice

Pavlova, Blackberry, Gianduja, Sherry

Pineapple Cream Puff, Chinotto Bon Bon, Buckleberry Doughnut, Coffee Tart

Smoked Black Pepper Butter, Nasturtium Seeds, Sparrow Coffee

Always culinary-minded when traveling, even if the impetus for a trip is otherwise, it was prior to seeing Radiohead at The United Center that a table was booked at Oriole, the Michelin 2* assuring guests that a ninety-minute Tasting Menu would be fast-paced but manageable and not a burden on the kitchen.

Opened by former Senza Chef Noah Sandoval in Winter 2016 and quickly ascending the ranks of Chicago’s best Restaurants following the closures of 42 Grams, Tru and Grace Oriole resides in a West Loop building minimally labeled at 661 W. Walnut Street, entry through the door immediately followed by greeting and confirmation of reservations available Tuesday through Saturday beginning at 5:30pm.

Working alongside Wife Cara, her duties involving front of house details such as reaching out to guests personally to confirm allergies and dislikes a few days before arrival, it is shortly after being greeted by a subtle Cocktail that each diner is led through garage doors to a space elegant yet cozy, the kitchen fully visible and decor kept to a minimum save for the poster of a Bunny which holds an interesting story.

Served as twelve courses plus a single slice of Bread, Mignardises and take-home gifts, Sandoval’s time at Green Zebra and schwa creating a unique style of cooking that features plenty of Vegetables but occasionally unexpected Herbs or garnishes to push Proteins in unanticipated directions, it was with not quite enough Sourdough for all the creamy Butter that dinner got underway, Sandoval himself on the line alongside Chef de Cuisine Mariya Russell who stepped up after the departure of Tim Flores and partner Genie Kwon in March.

Taking a very different approach to upscale dining than Smyth, the similar price-points and semi-casual ambiance notwithstanding, it was henceforth that Sandoval’s Menu focused on precise plating and the best ingredients available, a symmetrical disc of top-flight Fish Eggs flecked in Chives and Dill Flowers exuding elegance atop silky slices of Amberjack before a 2-in-1 dish of Madai topped in Seaweed and Hokkaido Uni that was fine but in no way as exciting as Shields’ version at Smyth with Funnel Cake and Maple.

Growing bolder with another two-part dish, a freshly shucked Oyster with Ham Broth and Finger Lime tied together by Borage preceding Pork Grissini decorated in contrasting flavors as well as textures, it was exciting to learn that the next dish was making its World Premier in this very moment, arguably the best of the night as it placed Langoustine in a thick broth of Eggs and Calamansi with Citrus finding its foil in a tangle of Greens.

Carefully plating a small filet of skin-on Sea Bass next amidst Peas, Brown Butter and Fennel, the stack unfortunately falling sideways when set down by staff, it was regrettable that Fennel overwhelmed more subtle flavors as it is prone to do though the follow-up of housemade Pasta was no less heavy-handed in the case of shockingly fragrant Truffles out of Australia.

Intrigued by the back-to-back use of puffed Grains to add texture, that of Wheat amidst the Capellini not as prominent as Rice on cooked Lettuce next to a beautiful bite of Wagyu, it was here turning the evening over to Pastry Chef Courtney Kenyon that the Sidecar Cocktail was reinterpreted as Sorbet, leaves lining the bowl not particularly necessary but the flavors nonetheless doing their job to refresh the palate.

Offered Coffee at this point and opting to partake given a late night ahead it was as the Double Espresso on Ice was being prepared that another highlight was served, French Cow’s Milk Cheese puffed high as a Soufflé and given a complex finish thanks to the addition of Sesame plus Lemon rich but light as a cloud while the recently-debuted Pavlova seemed misnamed despite tasting great, no real Meringue to speak of and the bottom technically flawed as it proved difficult to cut with just a spoon.

Finishing up with four more mouthfuls, all pleasant but none in particular adding to the narrative, it was alongside the check that a thank you and three gifts arrived, a nice touch though enough Coffee Beans for one cup is probably lost on the vast majority who aren’t running home to burr grinders while the Seeds were better-off spread nearby than in the desert they’d have traveled to in the case of this guest.

www.oriolechicago.com

Posted in Chicago, Coffee, Dessert, Food, Ice Cream, Illinois, Oriole, Pork, Souffle, Sparrow Coffee, Tasting Menu, Truffle, Truffles, Vacation Tagged A5, A5 Wagyu, Amberjack, Australian Truffle, Australian Truffles, Australian Winter Truffle, Australian Winter Truffles, Avgolemono, Barrel Aged Soy, Bass, Beef, Beurre Monte, Bitter Greens, Black Pepper, Black Pepper Butter, Black Peppers, Black Walnut, Black Walnuts, Blackberries, Blackberry, Bon Bon, Borage, Bread, Broth, Brown Butter, Buckleberries, Buckleberry, Buckleberry Doughnut, Butter, Cake, Cakes, Calamansi, Candy, Capellini, Cara Sandoval, Caraway, Caraway Seed, Caraway Seeds, Caviar, Cheese, Chicago, Chinotto, Chinotto Bon Bon, Chocolate, Cocktail, Cocktails, Coffee, Coffee Tart, Cognac, Consomme, Cookie, Cookies, Courtney Kenyon, Cow, Cream, Cream Puff, Cultured Butter, Cured Hamachi, Dark Chocolate, Delice de Bourgogne, Delice de Bourgogne Souffle, Dessert, Desserts, Dill, Dill Flowers, Donut, Donuts, Double Espresso, Double Espresso on Ice, Doughnut, Doughnuts, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Espresso, Fennel, Finger Lime, Finger Limes, Fish, Flowers, Food, Genmai, Gianduja, Golden Osetra Caviar, Greens, Grilled Little Gem, Ham, Hamachi, Hazelnut, Hazelnuts, Hokkaido Sea Urchin, Hokkaido Uni, Honey, Ice, Ice Cream, IL, Illinois, Jamon, Jamon Mangalica, Japanese A5 Wagyu, Kombu, Langoustine, Langoustines, Lemon, Lemons, Lettuce, Lime, Limes, Little Gem, Little Gem Lettuce, Loup de mer, Madai, Malpeque Oyster, Malpeque Oysters, Mangalica, Mangalica Consomme, Mariya Russell, Meringue, Michael Uzmann, Mignardise, Mignardises, Nasturtium, Nasturtium Seed, Nasturtium Seeds, Nigiri, Nigiri with Yuzu Kosho, Noah Sandoval, Noodle, Noodles, Okinawan Sea Salt, Orange, Oranges, Oriole, Osetra Caviar, Oyster, Oysters, Pasta, Pastries, Pastry, Pavlova, Pea, Peas, Pepper, Peppers, Pig, Pineapple, Pineapple Cream Puff, Pineapples, Pork, Preserved Honey, Puffed Rice, Puffed Wheat, Quince, Rice, Rose, Rose Tea, Rose Tea Cocktail, Saffron, Salt, Sauce, Sea Bass, Sea Salt, Sea Urchin, Seed, Seeds, Sesame, Sherry, Shiro, Shiro Kombu, Shiso, Sidecar, Smoked Black Pepper Butter, Sorbet, Souffle, Sourdough, Sourdough Bread, Soy, Soy Sauce, Sparrow Coffee, Spring Pea, Spring Peas, Sugar, Tart, Tarts, Tasting Menu, Tea, Travel, Truffle, Truffles, Uni, Urchin, Vacation, Wagyu, Wagyu Beef, Walnut, Walnuts, Wheat, Yeast, Yeast Beurre Monte, Yolk, Yolks, Yuzu, Yuzu Kosho

July 7, 2018
4:11 PM
by: Uhockey

Tempesta Market, Chicago IL

Tempesta Market

Gelato Sample – N’duja Panna Cotto, Crema Pistachio

Sample – N’duja Crostini

N’duja Arancini with Fresh Mozzarella, Remoulade

Prosciutto and Pimento Cheese Biscuit

Sea Salt Caramel Gelato

“The World’s Best Chocolate Chip Cookie”

Told of Tempesta Market by a local Italian Chef it was quite surprising that someplace less than one quarter mile from the Airbnb had been overlooked, a pre-dinner stop before Oriole certainly not the ideal situation to taste a lot but enough to get a sense of the concept and generate plenty of reasons for a return visit in the future.

Owned by the father-son pair of Agostino and Antonio Fiasche, an opening date in late 2017 preceded by the duo’s N’duja already making waves throughout Chicago, it was shortly after 4:00pm that the space at 1372 West Grand Avenue was found quiet but picking up for Dinner, two young ladies plus Antonio going about routine tasks yet quickly offering warm smiles to each guest that entered.

Named for strong storms and thus playing up the city’s oft-used alias it was after a brief perusal of housemade and imported Meats that eyes turned toward a sample of the family’s Calabrian Sausage sold under “Nduja Artisans Salumeria,” a thick spread atop toasted Bread proving piquant but not overly spicy while Gelato infused with the same was far better than it sounds, though probably not something most would want a whole pint of solo.

Sad to realize that most of Tempesta’s Sandwiches seem formatted for a meal, prior comments about plans afterward taken into consideration, it was passing over the enormous Muffaletta wedge that a Prosciutto and Pimento Cheese Biscuit instead delighted, the Bread probably better warmed or earlier in the day but still buttery and well layered while three piping hot Aranicini set a high standard for Rice Balls everywhere thanks to levity surrounding an N’duja core and melted Mozzarella.

Not about to pass on housemade Gelato or bold proclamations of “The World’s Best Chocolate Chip Cookie” suffice it to say that the later may be a bit of hyperbole but not much thanks to crisp rim and barely set middle while two flavors of Gelato also tasted at Bonci were both far creamier and less sweet at Tempesta with a bonus of lower pricing.

www.tempestamarket.com

Posted in Chicago, Dessert, Food, Ice Cream, Illinois, Italian, Pork, Tempesta, Tempesta Market, Vacation Tagged "The World's Best Chocolate Chip Cookie", Agostino Fiasche, Antonio Fiasche, Arancini, Biscuit, Biscuits, Bread, Calabrian Chiles, Calabrian Chili, Calabrian Sausage, Caramel, Cheese, Chicago, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cookie, Cookies, Cream, Crema, Crema Pistachio, Crema Pistachio Gelato, Crostini, Dark Chocolate, Dessert, Desserts, endoedibles, Food, Foodie, Fresh Mozzarella, Fresh Mozzarella Cheese, Gelato, Gelato Sample, Ice Cream, IL, Illinois, Italian, Market, Michael Uzmann, Mozzarella, Mozzarella Cheese, N'duja, N'duja Arancini, N'duja Arancini with Fresh Mozzarella, N'duja Artisans Salumeria, N'duja Crostini, N'duja Panna Cotto, N'duja Panna Cotto Gelato, Panna Cotta, Panna Cotto, Pastries, Pastry, Pepper, Peppers, Pig, Pimento, Pimento Cheese, Pimento Cheese Biscuit, Pistachio, Pistachios, Pork, Prosciutto, Prosciutto and Pimento Cheese Biscuit, Prosciutto de Parma, Prosciutto di Parma, Remoulade, Rice, Rice Ball, Rice Balls, Salumeria, Sample, Samples, Sea Salt, Sea Salt & Caramel, Sea Salt Caramel Gelato, Sugar, Tempesta, Tempesta Market, Tomato, Tomatoes, Travel, Vacation

July 7, 2018
11:35 AM
by: Uhockey

Monteverde Restaurant & Pastificio, Chicago IL

Monteverde Restaurant & Pastificio

Whole Wheat Honey Grissini, Rosemary Grissini

Zeppole – Cardamom, Sugar, Seedling Farm Raspberries, Vanilla Cream

#Montemadame Toast – Berkalitsa Peameal Bacon, Fontina, Ciabatta, Fried Duck Egg, Radishes, Chives

Gnocchetti con Pesto – Housemade Ricotta, Basil, Tuscan Pinenuts, Pecorino

Cacio Whey Pepe – Mancini Bucatini, Pecorino Romano, Ricotta Whey, Four Peppercorn Blend

Butterscotch Ice Cream Puff – Famous Grouse Scotch, Pineapple Glace, Buttered Pecans, Espresso

Warm Chocolate Ganache Tart – Hazelnut Praline, Banana Caramel, Stracciatella Ice Cream

Garnering accolades from day one for Pasta visibly made on-site and a rustic-chic approach to Modern Italian fare it was on Saturday afternoon that Brunch was ordered at Monteverde, Chef Sarah Grueneberg’s 2017 Beard Award for Best Chef Great Lakes hanging proudly on the wall and the outdoor patio quick to fill while the interior was perhaps at 1/3 capacity.

Opened in 2015 and a Best New Restaurant awardee the following year, time under the guidance of Tony Mantuano allowing Grueneberg access to great Ingredients but apparently never convincing her that pretense and a good view were necessary, guests entering Monteverde will immediately notice a homey feel despite see-and-be-seen layout, the waiters and waitresses all professional yet genial whether describing plates or suggesting Wine while back-servers do world-class work keeping glasses filled and making emptied dishes vanish.

Slightly varying the daytime menu from that at night, Brunch plates lining the left column with Snacks, Small Plates, Pastas and dishes “Per la Tavola” to the right it was after a discussion of serving sizes that four items were requested, a one-by-one procession begun by two styles of Grissini from which savory bested sweet while a $6 follow-up of three Zeppoles immediately made Dessert a necessity thanks to unrivaled lightness beneath Cardamom Sugar and Raspberry Jam plus plenty of warm Vanilla Cream for dipping.

Originally planning to go all-in on Pasta, those thoughts reconsidered when the waiter described “generous” portions, it was instead “#Montemadame Toast” that next found itself compared to a similar Croque-riff from The Loyalist just one day prior, both Radish and Black Pepper helping to refresh a classic but Fontina Cheese simply not as enthralling as well-made Mornay Sauce.

Next presented with Gnocchetti and instructions *not* to mix the Ingredients so flavors could stand apart it was admittedly interesting to see the variance in textures ranging from creamy to leafy before disobeying and creating something far better with a few stirs, the famous “Cacio Whey Pepe” to follow intensely saline on first bite but subsequently mellowing as heat developed in the mid-bite before permeating the sinuses.

Turning things over to Pastry Chef Sara Lamb to finish, time at The Pump Room and now Monteverde Restaurant & Pastificio making her a name to watch, it was ignoring warnings from one Staff member that two Desserts were requested, the $12 Butterscotch Ice Cream Puff manageable by one thanks to delicate Choux, Meringue and complexities created by Booze and Fruit plus Buttered Pecans that all contributed to something greater than the sum of its parts while the Warm Chocolate Ganache Tart was admittedly a dish best shared thanks to its thick Dark Chocolate that even Bananas, Caramel and Ice Cream could not make seem lighter.

www.monteverdechicago.com

Posted in Bread Basket, Breakfast, Chicago, Coffee, Dessert, Food, Ice Cream, Illinois, Italian, Monteverde, Monteverde Restaurant, Monteverde Restaurant & Pastificio, Pork, Vacation Tagged #Montemadame, #Montemadame Toast, Bacon, Banana, Banana Caramel, Bananas, Basil, Berkalitsa, Berkalitsa Peameal Bacon, Black Pepper, Black Peppers, Bread, Bread Stick, Bread Sticks, Breadstick, Breadsticks, Bucatini, Butter, Buttered Pecan, Buttered Pecans, Butterscotch, Butterscotch Ice Cream, Butterscotch Ice Cream Puff, Cacio e Pepe, Cacio Whey Pepe, Cake, Cakes, Caramel, Cardamom, Cheese, Chicago, Chive, Chives, Chocolate, Chocolate Ganache, Chocolate Ganache Tart, Choux, Choux Pastry, Ciabatta, Ciabatta Bread, Coffee, Cream, Cream Puff, Dark Chocolate, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Duck Egg, Duck Eggs, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Espresso, Famous Grouse, Famous Grouse Scotch, Fontina, Fontina Cheese, Food, Foodie, Four Peppercorn Blend, Fried Duck Egg, Ganache, Ganache Tart, Glace, Gnocchetti, Gnocchetti con Pesto, Grissini, Hazelnut, Hazelnut Praline, Hazelnuts, Honey, Housemade Ricotta, Housemade Ricotta Cheese, Ice Cream, IL, Illinois, Italian, Mancini Bucatini, Michael Uzmann, Monteverde, Monteverde Restaurant, Monteverde Restaurant & Pastificio, Noodle, Noodles, Pasta, Pastries, Pastry, Peameal, Peameal Bacon, Pecan, Pecorino, Pecorino Cheese, Pecorino Romano, Pecorino Romano Cheese, Pepper, Peppercorn, Peppercorns, Peppers, Pesto, Pig, Pineapple, Pineapple Glace, Pineapples, Pinenut, Pinenuts, Pork, Praline, Pralines, Radish, Radishes, Raspberries, Raspberry, Ricotta, Ricotta Cheese, Ricotta Whey, Rosemary, Rosemary Grissini, Sara Lamb, Sarah Grueneberg, Scotch, Seedling Farm, Seedling Farm Raspberries, Stracciatella, Stracciatella Ice Cream, Sugar, Tart, Toast, Travel, Tuscan Pinenut, Tuscan Pinenuts, Vacation, Vanilla, Vanilla Cream, Warm Chocolate Ganache Tart, Wheat, Whey, Whole Wheat, Whole Wheat Honey Grissini, Yolk, Yolks, Zeppole, Zeppoles

July 7, 2018
9:05 AM
by: Uhockey

BomboBar, Chicago IL

BomboBar

Raspberry Bombolini

Salted Caramel Bombolini

Coffee & Caramel Crisp / Charcoal Oreo Gelato

With most Restaurants these days in a rat race of maintaining their identity while still generating enough new material to keep guests coming back it appears Bar Siena has found its hook in BomboBar, a kitchen side window at the corner of West Randolph and North Green Street serving nothing but filled-to-order Italian Doughnuts, Coffee and Ice Cream from 8am until 11pm daily.

Originally opened in late 2015 and still somewhat under-discussed in America’s best city for Doughnuts whether they be from Dat, Firecakes, Stan’s or the Vault, BomboBar takes the idea of “made to order” in a new direction by batch frying Bombolini several times throughout the day and presenting them naked with squeeze-bottles of housemade Sauce, a cost of $3.50 each and six flavors plus occasional specials getting cheaper per piece the more one orders.

Not exactly a comfortable space during the humidity of summer or chilly winters, a man at the window loudly broadcasting that BomboBar patrons may not enter Bar Siena without making purchases from a table, it was after a brief wait in sun unblocked by the awning that items were taken across the street to shade, first bites of scratch made “Charcoal Oreo” Gelato really no different from standard Cookies & Cream save for the color while Coffee & Caramel Crisp fared far better thanks to a smooth and lightly bitter base flecked in bits of crystallized Sugar.

Moving on to the Bombolini after fears off melted Ice Cream were abated, the 90ᵒF Heat and 70% Humidity seemingly not so different from a deep fryer to someone who lives in a desert, one would be pressed to decide if the sour Compote with Seeds or creamy sweet and saline Filling were better inside a fluffy pocket sprinkled with Sugar, but to make sure its strongly recommended to keep squeezing until overflowing and then apply more after each bite.

www.bombobar.com

Posted in BomboBar, Breakfast, Chicago, Coffee, Dessert, Food, Ice Cream, Illinois, Italian, Vacation Tagged Bar Siena, BomboBar, Bombolini, Bomboloni, Butter, Caramel Crisp, Charcoal, Charcoal Oreo, Charcoal Oreo Gelato, Chicago, Chocolate, Coffee, Coffee & Caramel Crisp, Coffee & Caramel Crisp Gelato, Cookie, Cookies, Cookies & Cream, Cookies & Cream Ice Cream, Cookies and Cream, Cream, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, endoedibles, Food, Foodie, Gelato, Ice Cream, IL, Illinois, Michael Uzmann, Oreo, Oreo Cookie, Oreo Cookies, Oreos, Pastries, Pastry, Raspberries, Raspberry, Raspberry Bombolini, Raspberry Bomboloni, Salt, Salted Caramel, Salted Caramel Bombilini, Salted Caramel Bombolini, Salty Caramel, Sugar, Travel, Vacation, Vanilla

July 7, 2018
8:00 AM
by: Uhockey

3 Greens Market, Chicago IL

3 Greens Market

Doughnut Vault Blueberry Old Fashioned Doughnut with Crumble

Doughnut Vault Almond Old Fashioned Doughnut

Chocolate Chip Cookie

Oatmeal Raisin Cookie

Small Cheval Pastrami Burger with Cheddar Cheese, Pickles, Onions, Garlic Aioli

Although prior Restaurants at 354 West Hubbard Street have twice failed it seems Brendan Sodikoff may have finally stumbled upon the right idea with 3 Greens Market, an all-day Eatery featuring cold and hot Buffet plus Small Cheval, Doughnut Vault and all sorts of reasons to sit down and stay awhile.

Originally opened in 2016 after the closure of Dillman’s, a Jewish Deli idea that did well for a period and still sees it’s Pastrami featured at the Market, guests entering 3 Greens will immediately note the immense size of a space which spreads left and right from the doorway, a central station featuring Coffee and Pastries no doubt the focus of most early arrivals though an array of items sold by weight also seems popular for grab n’ go.

Rotating the selection from open to close, weekends consolidating Breakfast and Lunch into one and opening the Small Cheval window at 8am instead of eleven o’ clock, it was first with four Pastries and self-serve Water that a taste of 3 Greens was taken, Doughnut Vault’s world-class Old Fashioned rings still setting a high mark unmatched by Stan’s or Firecakes with the daily special Blueberry particularly noteworthy thanks to natural flavor and buttery Crumble.

Passing on a variety of Coffee Drinks including some pricey Lattes targeting a hip crowd fond of lingering over a cup and conversation it was instead sitting on a soft leather couch in front of a TV playing Despicable Me that Cookies were next tasted, the Chocolate Chip unfortunately a disappointment of taste and texture at $4 while the Oatmeal Raisin fared better thanks to a soft center though the Raisins were no more abundant than the skimpy amount of Chocolate used in its relative.

Taking a glance at the Buffet before moving on, fried Chicken and Pancakes both appearing far better in marketing photos than on the line, it was from a pleasant young woman at the register that one Pastrami Burger without Fries was requested, $11.95 plus tax and tip exchanged for two Patties each topped in melted Cheddar plus Pickles, Onions and garlicky Sauce that accentuated everything it touched including smoky slices of Pastrami.

www.3greensmarket.com

Posted in 3 Greens Market, Breakfast, Buffet, Chicago, Dillman's, Doughnut Vault, Food, Illinois, Three Greens Market, Vacation Tagged 3 Greens Market, Aioli, Almond, Almond Donut, Almond Doughnut, Almond Old Fashioned Donut, Almond Old Fashioned Doughnut, Almonds, Au Cheval, Beef, Blueberries, Blueberry, Blueberry Donut, Blueberry Doughnut, Blueberry Old Fashioned Donut, Blueberry Old Fashioned Doughnut, Bread, Breakfast, Brendan Sodikoff, Brunch, Bun, Burger, Butter, Cake, Cheddar, Cheddar Cheese, Cheese, Cheeseburger, Chicago, Chip, Chips, Chocolate, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookies, Chocolate Chips, Cookie, Cookies, Cow, Crumble, Dessert, Desserts, Dillman's, Dillman's Pastrami, Doughnut Vault, Doughnut Vault Almond Old Fashioned Donut, Doughnut Vault Almond Old Fashioned Doughnut, Doughnut Vault Blueberry Old Fashioned Donut, Doughnut Vault Blueberry Old Fashioned Donut with Crumble, Doughnut Vault Blueberry Old Fashioned Doughnut, Doughnut Vault Blueberry Old Fashioned Doughnut with Crumble, endoedibles, Food, Foodie, Garlic, Garlic Aioli, Hamburger, IL, Illinois, Michael Uzmann, Oat, Oatmeal, Oatmeal Raisin, Oatmeal Raisin Cookie, Oatmeal Raisin Cookies, Oats, Old Fashioned, Old Fashioned Donut, Old Fashioned Donuts, Old Fashioned Doughnut, Old Fashioned Doughnuts, Onion, Onions, Pastrami, Pastrami Burger, Pastries, Pastry, Pickle, Pickles, Raisin, Raisins, Small Cheval, Small Cheval Cheeseburger, Small Cheval Hamburger, Small Cheval Pastrami Burger, Sugar, Three Greens Market, Travel, Vacation

July 6, 2018
7:30 PM
by: Uhockey

Smyth, Chicago IL

Smyth

LaZer on a Sunday Morning with Shochu, Calvados, Sake, Rhubarb, Smoked Honey

Sea Lettuce Cookie, Wasabi, Borage Leaves

Fried Sourdough Funnel Cake, “The Farm” Maple, Hokkaido Uni

Fava Beans, Aromatic Herbs, Buttermilk, Onions

Shima Aji preserved in Nuka, Pine Cones

Shima Aji Ribs barbecued over Spruce, Sorghum, Kaluga Caviar

Lightly steamed Halibut, Lemon Balm, Kombu, Fermented Green Tea, White Asparagus, Mussels

Dried Corn, Pecan Sandie, Squab Liver Mousse, Hickory Nut

14-day Dry Aged Squab wrapped in Sorrel, Foie Gras, Burnt Honey, Roses

Snap Peas, Spring Onion, Trout Roe

Dungeness Crab, Foie Gras, Scrambled Kani Miso

Caramelized Sweetbreads, Red Wine, Yeast, Crispy Beef Tendon

Lamb Breast, Soured Cream, Trigo Fuerte, Alium, Flatbread

Jeanette’s Lamb Tea, Cardamom, Cinnamon

Milk Chocolate, Raspberry Preserves, Kelp, Shiitake

Juniper Berry Pudding, “The Farm” Honeycomb

Egg Yolk soaked in Salted Licorice, Frozen Yogurt Meringue, Farro-Koji Crumble

Blueberries, Roses, Black Currant Wood, Kombu Ice Cream, Olive Oil Gelee

Black Carrot, Licorice, Maple

Grilled Canele with Hay

In many ways a homecoming for John and Karen Shields, time in the kitchen of Charlie Trotter followed by years transforming an unknown rural Restaurant into destination dining yielding a situation where building their dream became reality, it was walking upstairs from The Loyalist that Smyth was found ready to expand on the couple’s journey and rival any American Restaurant in recent memory as relates to the entire guest experience.

Named after the county in Virginia where Town House still stands and the ideas developed inside those walls, a combined resume including mentors such as Achatz and Gand plus Trotter coupled with truly farm to table cooking and no boundaries or “expectations” beyond the ones they create, guests entering Smyth will immediately find themselves inside confines that feel refined yet familiar, a small foyer complete with coffee table and knick-knacks to one side plus a host standing just outside the kitchen confirming reservations alongside his smiling associate.

No doubt built with ambitious goals, the loft-style layout creating seamless flow from dining room to a polished steel and natural wood kitchen lined in Pickles and Spices, it is with bill already paid and menu selected via TOCK that convivial servers approach to offer Drinks, a Cocktail titled LaZer on a Sunday Morning from the mind of Kirill Kuzntsov proving both refreshing and seasonal with great balance.

Working closely with Rebecca Papineau’s The Farm to assure continued access to the sort of ingredients the Shieldses became accustomed to in Chilhowie, the bulk of Smyth’s Produce brought in daily from those twenty acres an hour south, it was wasting no time that several nibbles started things off, a Cookie made from Sea Lettuce and painted with Wasabi immediately causing the mouth to water followed by creamy Hokkaido Sea Urchin perched atop fried Sourdough with Maple Syrup from The Farm.

Playing a staff selected soundtrack from the 70s, 80s and 90s overhead at modest volume, more than one sever witnessed dancing and singing along over the course of three hours, it was as a song from Prince reached its end that freshly shucked Fava Beans arrived in a broth of Buttermilk with Whey removed and Onions added, two cuts of imported Shima Aji soon to follow with the Filet presented aged amidst picked Flowers and Pine while the Rib was sticky with Sorghum and utilized first as a delivery mechanism for Caviar.

Continuing with a fairly sizable filet of steamed Halibut doubling down on umami, a Consommé of Tea with Mussels and Asparagus adding complexity to each flaky forkful before being slurped from the bowl, it was again in two parts that Squab was offered, housemade “Pecan Sandies” first acting as the base to a bite-size Pate Pie which was quickly followed by ruby-red Breast wrapped in Sorrel atop a reduction of Pan Jus, Liver and Honey.

Pumping the breaks with Snap Peas and vibrant Spring Onion Broth speckled by Trout Roe, a texturally marvelous concept that refreshed the palate before again diving deep, if one were to name the very best plate amidst many that distinction might well go to Shields’ Dungeness Crab Chawanmushi supporting a slice of Salt Water Poached Foie Gras, though no less worthy could be its follow-up of a hemisected Sweetbread cooked tender atop what tasted like Sourdough Puree and given crunch by Beef Tendons cooked like Chicharróns.

Rounding out savories with one final two-step, young Lamb Breast and Shredded Jerky in housemade Crème Fraiche spooned onto fluffy Flatbread and eaten by hand before sipping a Broth of Bones and digestive Spices, it was just past 9:45pm that the evening was placed in Chef Karen’s capable hands, Milk Chocolate infused with Mushrooms an elegant transition bite thanks to sour Raspberry preserves while lightly torched Pudding was not so sweet itself but instead a deft foil to Honeycomb both candied and in its natural form.

Not the sort of place where sugary Desserts would “fit,” an Egg Yolk made chewy by salted Licorice dazzling in its whipped and frozen Whites, it was oddly missing a menu-listed dish of “Burnt Milk & Honey” that the nights final full Dessert came by way of Blueberries in two styles plus Kombu Ice Cream, a Carrot prepared similarly to the Egg Yolk and a flawless Canele tinged in smoke sending guests off into the night wondering when, not if, Smyth will be awarded Michelin 3* status.

www.smythandtheloyalist.com/smyth

Posted in Chicago, Crab, Dessert, Foie, Foie Gras, Food, Ice Cream, Illinois, Pork, Smyth, Sweetbread, Sweetbreads, Tasting Menu, Vacation Tagged "The Farm" Honeycomb, "The Farm" Maple, 100% Maple Syrup, 14-day Dry Aged Squab wrapped in Sorrel, Alium, Aromatic Herbs, Asparagus, Bean, Beans, Beef, Beef Tendon, Beef Tendons, Berries, Berry, Black Carrot, Black Carrots, Black Currant, Black Currant Wood, Black Currants, Black Mushrooms, Blueberries, Blueberry, Bone Broth, Borage, Borage Leaves, Bread, Breast, Broth, Burnt Honey, Butter, Buttermilk, Cake, Cakes, Calvados, Canele, Canele de Bordeaux, Caramel, Caramelized Sweetbread, Caramelized Sweetbreads, Cardamom, Carrot, Carrots, Caviar, Chawanmushi, Cheese, Chicago, Chocolate, Cinnamon, Cocktail, Cocktails, Consomme, Cookie, Cookies, Corn, Cow, Crab, Crab Brain, Crab Brains, Crabs, Cream, Crème Fraiche, Crispy Beef Tendon, Crispy Beef Tendons, Crumble, Currant, Currants, Dessert, Desserts, Dried Corn, Dried Lamb, Dry Aged Squab, Duck, Duck Liver, Dungeness Crab, Dungeness Crabs, Egg, Egg Yolk, Egg Yolk soaked in Salted Licorice, Egg Yolks, Eggs, endoedibles, Extra Virgin Olive Oil, Farro, Farro-Koji Crumble, Fava Bean, Fava Beans, Fermented Green Tea, Fish, Flat Bread, Flatbread, Foie, Foie Gras, Food, Foodie, Fried Sourdough, Fried Sourdough Funnel Cake, Frozen Yogurt, Frozen Yogurt Meringue, Funnel Cake, Gelee, Green Tea, Grilled Canele, Grilled Canele with Hay, Grilled Caneles, Halibut, Hay, Herbs, Hickory, Hickory Nut, Hokkaido Uni, Honey, Honeycomb, Ice Cream, IL, Illinois, Jeanette's Lamb Tea, John Shields, Juniper, Juniper Berries, Juniper Berry, Juniper Berry Pudding, Jus, Kaluga Caviar, Kani, Kani Miso, Karen Shields, Kelp, Kirill Kuzntsov, Koji, Kombu, Kombu Ice Cream, Lamb, Lamb Bone Broth, Lamb Breast, Lamb Tea, LaZer on a Sunday Morning, Lemon, Lemon Balm, Lemons, Lettuce, Licorice, Lightly steamed Halibut, Lima Bean, Lima Beans, Liver, Maple, Maple Syrup, Meringue, Michael Uzmann, Milk Chocolate, Miso, Mousse, Mushroom, Mussel, Mussels, Nuka, Nut, Nuts, Olive Oil, Olive Oil Gelee, Onion, Onions, Pan Jus, Pastries, Pastry, Pea, Peas, Pecan, Pecan Sandie, Pecan Sandies, Pecans, Pepper, Peppers, Pickle, Pickles, Pig, Pine, Pine Cone, Pine Cones, Pork, Pudding, Raspberries, Raspberry, Raspberry Jam, Raspberry Jelly, Raspberry Preserves, Rebecca Papineau, Red Wine, Rhubarb, Ribs, Roe, Rose, Roses, Sake, Salted Licorice, Sauce, Scrambled Kani Miso, Sea Lettuce, Sea Lettuce Cookie, Sea Urchin, Shiitake, Shiitake Mushroom, Shiitake Mushrooms, Shiitakes, Shima Aji, Shima Aji preserved in Nuka, Shima Aji Ribs, Shima Aji Ribs barbecued over Spruce, Shochu, Smoked Honey, Smyth, Snap Pea, Snap Peas, Sorghum, Sorrel, Sourdough, Sourdough Bread, Soured Cream, Spring Onion, Spring Onions, Spruce, Squab, Squab Breast, Squab Liver, Squab Liver Mousse, Sugar, Sweetbread, Sweetbreads, Syrup, Tasting Menu, Tea, Tendon, Tendons, The Farm, Travel, Trigo Fuerte, Trout, Trout Roe, Uni, Urchin, Vacation, Vanilla, Wasabi, White Asparagus, Wine, Wood, Yeast, Yogurt, Yolk, Yolks

July 6, 2018
5:02 PM
by: Uhockey

The Loyalist, Chicago IL

The Loyalist

Foie Gras Éclair, Fried Corn, Lavender Honey

Benton’s Ham, Duck Egg, Mornay, Sourdough

The Loyalist Cheeseburger, Fries

Hazelnut Praline Puff, Whipped Cream, Toasty Almonds

Having missed out on Townhouse due to a staff holiday when nearby it was doubling down on John and Karen Shields’ Cuisine that nearly six hours were spent at 177 North Ada Street on Friday evening, first a 5:00pm walk-in at The Loyalist and then twelve-plus courses at Michelin 2* Smyth upstairs.

Open now for just under two years but quick to gain accolades for both a world-class Burger and the sort of scene preferred by Millennials, fanciful Cocktails and brooding lights that can make anyone look better all wrapped around a brief menu rooted in top quality product, it was after a table with backless stools was selected over the bar with same that a young waitress fond of “hun” and “babe” stopped by, her recommendation of several items taken into account though only the Burger would be selected.

Weary of what many declare to be a substantial tasting to follow but at the same time keen to gauge The Loyalist on its own merits, the eventual choice of four plates conservative but proving well-calculated by night’s end, it was as a result of being unable to resist both Foie Gras and Choux that things got underway with the Foie Gras Éclair, Mrs. Shields smartly glazing the $14 length lightly with Honey to balance the Liver while crunchy Corn Kernels dialed up the texture of already faultless Pastry.

Passing on Salads from The Farm as Smyth would undoubtedly better show John’s hand with Produce it was instead atop Housemade Sourdough that course two placed Ham and Duck Egg before liberally adding thick Mornay Sauce, the “open-face” Croque Madame result as decadent as it was delicious and the sort of thing easily shared but also so good that one per diner might result in less fighting over last bites.

Onward next to “The Dirty Burg,” a name affectionately applied to John’s blend of Chuck, Bacon and Shortrib inside a Bun more than capable of remaining fluffy despite Meat, Housemade Pickles, Cheese, Onions and unctuous Mayo, it would be difficult to gauge whether this truly tops that of Au Cheval or several spots back home without side-by-side comparison though the fine grind and rich flavor is certainly worth a taste while flaccid Fries were unfortunately a major letdown.

Opting for just one of three Desserts to finish, an admitted mistake in retrospect, it was even bigger than the Burger that Karen’s Hazelnut Praline Puff arrived as silent Netflix behind the bar transitioned to Jurassic Park from Boondock Saints, the Choux once again beyond reproach while lightly sweetened Cream and toasted Almonds evoked thoughts of a Paris Brest.

www.smythandtheloyalist.com

Posted in Chicago, Dessert, Foie, Foie Gras, Food, Illinois, Loyalist, Pork, The Loyalist, Vacation Tagged Almond, Almonds, Bacon, Beef, Benton's Ham, Bread, Bun, Burger, Cheddar, Cheddar Cheese, Cheese, Cheeseburger, Chicago, Choux, Choux Pastry, Chuck, Corn, Cow, Cream, Cream Puff, Dessert, Desserts, Duck Egg, Duck Eggs, Duck Liver, Duck Liver Mousse, Eclair, Egg, Egg Yolk, Egg Yolks, Eggs, endoedibles, Foie, Foie Gras, Foie Gras Éclair, Foie Gras Mousse, Food, Foodie, Fried Corn, Fries, Fry, Ground Chuck, Ham, Hazelnut, Hazelnut Praline Puff, Hazelnuts, Honey, IL, Illinois, John Shields, Karen Shields, Lavender, Lavender Honey, Liver, Loyalist, Mayo, Mayonnaise, Michael Uzmann, Mornay, Mornay Sauce, Mousse, Onion, Onions, Pastries, Pastry, Pickle, Pickles, Pig, Pork, Potato, Potatoes, Praline, Pralines, Puff Pastry, Sauce, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Short Rib, Short Ribs, Shortrib, Shortribs, Sourdough, Sourdough Bread, Sugar, The Dirty Burg, The Loyalist, The Loyalist Cheeseburger, Toasty Almonds, Travel, Vacation, Whipped Cream, Yolk, Yolks

July 6, 2018
11:00 AM
by: Uhockey

Roister, Chicago IL

Roister

Housemade Yogurt – Chickpea Granola, Fry Bread, Powdered Sugar

Cinnamon Toast – Foie Gras Mousse, Strawberry Jam, Black Pepper

Anson Mills Grits – Scallop XO, Egg Yolk Sauce, Parmesan

Chicken & Waffles – Honey Butter, Whiskey Syrup, Fried Chicken

Cookies & Milk – Chocolate Chip Cookie Dough, Milk Ice Cream

Having thrice visited Alinea, Next and The Aviary before migrating West it was with great anticipation that Brunch at Roister was booked first amongst several meals in Chicago, the two years since opening seeing crowds level off a bit despite Michelin accolades that predictably proved well deserved.

Located at 951 West Fulton Market in an area currently under heavy construction, both roads and nearby buildings ravaged but Grant Achatz’s open-kitchen tribute to modernized fire cooking standing strong, it was with reservations made via TOCK confirmed that a seat was immediately offered at the Chef’s counter on arrival, the team already hard at work and soon picking up steam as the dining room filled.

Toqued from the start by Andrew Brochu and open for dinner nightly plus three days of Brunch starting at 10:00am, the menus sharing ideas but entirely distinct save for a few key dishes, it was from offerings fairly similar to those listed online that five plates were selected, a request to have them coursed one-by-one not a problem at all and the first arriving no more than ten minutes later featuring tangy housemade Yogurt ready to be mixed with textural Granola and scooped up with Fry Bread whose Powdered Sugar topping provided just enough sweetness to make it all work.

Without doubt a Restaurant where all but those planning to focus solely on their companions are benefitted by seats around the kitchen, the timing and precision of all four Chefs not unexpected but impressive nonetheless, it was no sooner that last bites of plate one were wiped up that Roister’s ”Cinnamon Toast” arrived, a thick smear of Foie Gras atop housemade Bread essentially playing Peanut Butter’s role in a decadent PB&J given depth by freshly cracked Pepper.

Seeing a lot of sweet yet savory ideas across the menu, those familiar with Alinea’s flavor profile likely expecting such, it was in a low-bowl of Grits with lots of heat and umami that Brunch’s most bold flavor was presented and although a fairly small portion the big flavors are nonetheless best shared while the same cannot be said of a pillowy Waffle topped with Brochu’s famous fried Chicken that most will want to keep all for themselves.

Debating both the Foie Gras Candy Bar and pricey Wagyu Burger but deciding the better part of valor was instead saving space for that night’s Loyalist-Smyth two-fer it was instead in Cookies & Milk that the meal wrapped just prior to noon, a Dessert almost as well-regarded as the dinner-only whole Chicken proving not only delicious and texturally compelling but a true study in how to stoke childhood memories without relying too heavily on Sugar.

www.roisterrestaurant.com

Posted in Breakfast, Chicago, Dessert, Foie, Foie Gras, Food, Ice Cream, Illinois, Roister, Vacation, Waffle, Waffles Tagged 100% Maple Syrup, Andrew Brochu, Anson Mills, Anson Mills Grits, Black Pepper, Black Peppers, Bread, Breads, Brownie, Brownie Bite, Brownie Bites, Brownies, Butter, Cake, Cakes, Cheese, Chicago, Chicken, Chicken & Waffles, Chicken and Waffles, Chickpea, Chickpea Granola, Chickpeas, Chip, Chips, Chocolate, Chocolate Brownie, Chocolate Brownies, Chocolate Chip, Chocolate Chip Cookie, Chocolate Chip Cookie Dough, Chocolate Chip Cookies, Chocolate Chips, Cinnamon, Cinnamon Toast, Confectioner's Sugar, Cookie, Cookie Dough, Cookies, Cookies & Milk, Cookies and Milk, Cornmeal, Cream, Dark Chocolate, Dessert, Desserts, Duck, Duck Liver, Duck Liver Mousse, Egg, Egg Yolk, Egg Yolk Sauce, Egg Yolks, Eggs, endoedibles, Foie, Foie Gras, Foie Gras Mousse, Food, Foodie, Fried Chicken, Fry Bread, Fudge, Fudge Brownie, Fudge Brownies, Garbanzo Bean, Garbanzo Beans, Granola, Grant Achatz, Grit, Grits, Honey, Honey Butter, Housemade Yogurt, Ice Cream, IL, Illinois, Liver, Maple, Maple Syrup, Michael Uzmann, Milk, Milk Ice Cream, Mousse, Parmesan, Parmesan Cheese, Pepper, Peppers, Powdered Sugar, Roister, Sauce, Scallop, Scallop XO, Scallops, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Sugar, Syrup, Toast, Travel, Vacation, Vanilla, Waffle, Waffles, whiskey, Whiskey Syrup, XO, XO Sauce, Yogurt, Yolk, Yolks

July 6, 2018
9:08 AM
by: Uhockey

Firecakes Donuts (North Clark Street,) Chicago IL

Firecakes Donuts

Red, White & Blue Donut Ice Cream Sandwich – Honey Glazed Donut, Raspberry Jam, Blueberry / Vanilla / Raspberry Ice Cream

Key Lime Donut

Carrot Cake Donut

Pistachio Old Fashioned Donut

Rhubarb Fritter

When last visited Firecakes Donuts was nothing but a fledgling shop on West Hubbard but flashing forward almost exactly five years to the day much has changed, the company now spread across five storefronts in The Windy City and their unique collection of fried Pastries having evolved tremendously in terms of taste as well as variety.

Moving in all directions including north towards Lakeview in 2016, the corner of Clark and Arlington near North Pond providing good foot traffic in addition to quick downtown access, it was immediately upon entering a narrow space featuring big windows and limited seating that the day’s choices were perused and debated, two friendly young women happy to offer recommendations when asked but otherwise going about routine tasks as forgettable Pop tunes drifted from speakers at ceiling level.

Having taken on the task of both Cake and Raised rounds plus Fritters from day one, an approach not universal but admirable when done well, it was by way of five selections tallying just under $20 that each style was sampled and starting off with Firecakes’ famous Donut Ice Cream Sandwich it was nice to finally see someone get it right, the frozen housemade slice lodged inside a Honey Glazed Pocket proving quite resistant to melting and thus offering variance in texture and temperature while the patriotic themed flavors were all given a boost by thick Raspberry Jam.

Moving next to a pint-sized Key Lime sphere, the interior spot-on to what one might find in Florida but Whipped Cream a bit spongy and questionably fresh, it was from here that things were back on track with a faultless Old Fashioned glazed and topped with Pistachios while a seasonal Fritter packed with poached Rhubarb and richly spiced Carrot Cake beneath Cream Cheese Frosting and candied Nuts were each also worth every calorie and cent.

www.firecakesdonuts.com

Posted in Breakfast, Chicago, Dessert, Firecakes, Firecakes Donuts, Firecakes Donuts North Clark, Firecakes Donuts North Clark Street, Food, Ice Cream, Illinois, Vacation Tagged Blueberries, Blueberry, Blueberry Ice Cream, Bread, Breakfast, Butter, Cake, Cakes, Carrot, Carrot Cake, Carrot Cake Donut, Carrot Cake Donuts, Carrot Cake Doughnut, Carrot Cake Doughnuts, Carrots, Chicago, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Dessert, Desserts, Donut, Donut Ice Cream Sandwich, Donuts, Doughnut, Doughnut Ice Cream Sandwich, Doughnuts, endoedibles, Firecakes, Firecakes Donuts, Firecakes Donuts North Clark, Firecakes Donuts North Clark Street, Food, Foodie, Fritter, Fritters, Frosting, Glaze, Glazed Donut, Glazed Donuts, Glazed Doughnut, Glazed Doughnuts, Honey, Honey Glazed Donut, Honey Glazed Donuts, Honey Glazed Doughnut, Honey Glazed Doughnuts, Ice Cream, Ice Cream Sandwich, Icing, IL, Illinois, Jam, Jelly, Key Lime, Key Lime Donut, Key Lime Donuts, Key Lime Doughnut, Key Lime Doughnuts, Key Limes, Lime, Limes, Michael Uzmann, Old Fashioned, Old Fashioned Donut, Old Fashioned Donuts, Old Fashioned Doughnut, Old Fashioned Doughnuts, Pastries, Pastry, Pistachio, Pistachio Old Fashioned Donut, Pistachio Old Fashioned Donuts, Pistachio Old Fashioned Doughnut, Pistachio Old Fashioned Doughnuts, Pistachios, Raspberries, Raspberry, Raspberry Ice Cream, Raspberry Jam, Raspberry Jelly, Red White & Blue Donut Ice Cream Sandwich, Red White & Blue Doughnut Ice Cream Sandwich, Rhubarb, Rhubarb Fritter, Rhubarb Fritters, Sandwich, Sugar, Travel, Vacation, Vanilla, Vanilla Ice Cream, Yeast

July 6, 2018
8:08 AM
by: Uhockey

Mortar & Pestle, Chicago IL

Mortar & Pestle

House Horchata

Silver Dollars – Vanilla Bean Pancakes, Halva, Balsamic Pickled Blueberries, Local Honey

Biscuit – House Strawberry Jam, Honey Butter

French Toast – Challah Custard Royale, Foie Gras Torchon, Bacon Powdered Sugar, 100% Pure Maple Syrup

Taking the Breakfast advice of a Chef back west for the second time in as many days it was by way of Uber that Mortar & Pestle was accessed out in Lakeview, an area that has grown tremendously in the past five years now packed with upscale dining options and Stephen Ross’ little shop on Broadway said to be worth the trek.

Apparently built from the inside out by Ross, his fondness for the area as well as local ingredients developed early while working at North Pond, it is immediately upon entry that guests are surrounded by homey aesthetics and pleasant service, the single sheet menu offering some two-dozen choices including Brunch, A La Carte and “Something Light.”

Playing light music from a standard mix overhead, this particular Friday fairly quiet, it was declining Coffee that house Horchata was instead selected, the option to have it spiked best saved for others though the Cinnamon-Sugar rim was a nice touch.

Walk-in only and thus occasionally generating a wait on weekends, a summer patio increasing capacity for those willing to brave the elements, it was after debating several global concepts that sweet won out over savory, Chef’s housemade Biscuit fluffy but fairly flavorless before adding Butter and Jam while Silver Dollar Pancakes read better than they tasted thanks to the overwhelmingly sour Blueberries that needed at least twice as much Honey to achieve balance, though the crumbled Candy and fluffy rounds were quite nice.

Over-ordering as usual, both the bill and portion sizes at Mortar & Pestle running larger than many similar places, it was finally with the small Torchon of Foie Gras already part melted that the rest was spread liberally atop baked Egg Bread fully saturated with Custard, the “Bacon” not really notable beyond its salinity amidst Powdered Sugar while the Pure Maple Syrup played beautifully off the Duck Liver’s unctuousness.

www.mortarandpestlechicago.com

Posted in Breakfast, Chicago, Foie, Foie Gras, Food, French Toast, Illinois, Mortar & Pestle, Mortar + Pestle, Mortar and Pestle, pancake, Pancakes, Pork, Vacation Tagged 100% Maple Syrup, 100% Pure Maple Syrup, Bacon, Bacon Powdered Sugar, balsamic, Balsamic Pickled Blueberries, Balsamic Pickled Blueberry, Balsamic Vinegar, Biscuit, Biscuits, Blueberries, Blueberry, Bread, Breakfast, Brunch, Butter, Candy, Challah, Challah Bread, Challah Custard Royale, Challah French Toast, Chicago, Cinnamon, Cinnamon Sugar, Confectioner's Sugar, Cream, Custard, Custard Royale, Duck Liver, Egg Bread, endoedibles, Foie, Foie Gras, Foie Gras Torchon, Food, Foodie, French Toast, Halva, Honey, Honey Butter, Horchata, House Horchata, House Strawberry Jam, IL, Illinois, Jam, Jelly, Lakeview, Liver, Local Honey, Maple, Maple Syrup, Michael Uzmann, Milk, Mortar & Pestle, Mortar and Pestle, Pancake, Pancakes, Pickle, Pig, Pork, Powdered Sugar, Rice, Rice Milk, Silver Dollar, Silver Dollar Pancake, Silver Dollar Pancakes, Silver Dollars, Stephen Ross, Strawberries, Strawberry, Strawberry Jam, Strawberry Jelly, Sugar, Syrup, Torchon, Travel, Vacation, Vanilla, Vanilla Bean, Vanilla Bean Pancakes, Vinegar

July 5, 2018
6:30 PM
by: Uhockey

entente, Chicago IL

entente

Hudson Valley Foie Gras – Aperol Glazed Donut, Rhubarb, Black Sesame, Green Strawberries

Tandoori Octopus – Wheat Berries, Date Vindaloo, Yogurt, Vadouvan, Carrots, Turmeric

Slagel Farms Shortrib – Bulgogi, Bone Marrow Butterscotch, Tokyo Turnip, Sushi Rice

Long Island Duck – Duck Rillettes, Strawberry Confit, English Peas, White Chocolate

Aurora Bee Co. Honey – Caramelized White Chocolate, Banana, Lavender

Cheesecake – Strawberry, Champagne, Balsamic Vinegar

Having experienced schwa several years ago a look at Brian Fisher’s menu at entente immediately spoke of Michael Carlson’s lasting influence, the unique flavor pairings and stylistic plating enough to earn a Michelin Star within its first year but dinner on July 5th showing that boundary-pushing creativity is not without peril even when working with world class ingredients.

Owned by Fujimura Hospitality with a location out in Lakeview that by any definition upgrades on Fisher’s former space in terms of aesthetics, floor-to-ceiling windows letting twilight wash over wood and grey walls as rap or metal play at about 1/3 the volume of schwa, it was immediately upon arrival that reservations were confirmed and seats offered – a two top in the center of a room that shouts “art gallery” not exactly cozy but certainly sophisticated and fitting.

Described as “casual fine dining” and served such that guests are encouraged to participate equally in creating their own tasting menu, basically a fancy way of saying “shared plates,” it was after perusing a list of eleven compositions that six were ordered, prices a bit higher than they probably should be but on par with other similarly awarded spots in The Windy City

Offering no Amuse, Bread service or formalities that might frighten Millennials, each plate intended to stand on its own but order determined by the kitchen to best create continuity, it was beginning with a silky Torchon of Duck Liver intended to be spread on fluffy Donuts glazed in Aperol that things got started, the addition of tart Rhubarb and under-ripened Strawberries cutting through the richness nicely while Jam and Gel both veered sweet in contrast.

Taking on big global flavors across the board, a plate designated Tandoori Octopus featuring supple Tentacles amidst an array of textures including pillowy Naan, Carrot Crisps and poignant aromatics in a variety of forms, it was not long after the plate was cleared that a pot of Bulgogi Short Rib was delivered, the Butterscotch prominent before mellowing and allowing beefy notes to develop though the “Sushi Rice” presented as a modernist Powder was an unnecessary bit of showmanship that added nothing to the dish.

Concluding savories with two slices of Duck at a cost of $32, the decision to serve this prior to Dessert bridging flavors thanks to the overwhelming sweetness of both White Chocolate and Strawberries, it was after finishing off the last Confit cube that Cheesecake dice underwhelmed in flavor and texture though “Aurora Bee Co. Honey” was exquisite from the creamy Panna Cotta to Ice Cream, Custard and crispy bits including both caramelized White Chocolate and Tostones.

www.ententechicago.com

Posted in Chicago, Dessert, entente, Foie, Foie Gras, Food, Ice Cream, Illinois, Octopus, Vacation Tagged Aperol, Aperol Glazed Donut, Aurora Bee Co., Aurora Bee Co. Honey, balsamic, Balsamic Vinegar, Banana, Bananas, Beef, Black Sesame, Bone Marrow, Bone Marrow Butterscotch, Bread, Breast, Brian Fisher, Bulgogi, Bulgogi Beef, Butter, Butterscotch, Cake, Cakes, Caramel, Caramelized White Chocolate, Carrot, Carrots, Champagne, Cheese, Cheesecake, Chicago, Chocolate, Confit, Cow, Cream, Date, Date Vindaloo, Dates, Dessert, Desserts, Donut, Donuts, Doughnut, Doughnuts, Duck, Duck Breast, Duck Liver, Duck Rillettes, endoedibles, English Pea, English Peas, entente, Foie, Foie Gras, Foie Gras Torchon, Food, Foodie, Fried Plantain, Fried Plantains, Fujimura Hospitality, Glaze, Green Strawberries, Green Strawberry, Honey, Hudson Valley Foie Gras, Hudson Valley Foie Gras Torchon, Ice Cream, IL, Illinois, Lavender, Liver, Long Island Duck, Marrrow, Michael Uzmann, Octopus, Pastries, Pastry, Pea, Peas, Plantain, Plantains, Rhubarb, Rice, Rillette, Rillettes, Seed, Seeds, Sesame, Sesame Seed, Sesame Seeds, Short Rib, Short Ribs, Shortrib, Shortribs, Slagel Farms, Slagel Farms Shortrib, Strawberries, Strawberry, Strawberry Confit, Sugar, Sushi Rice, Tandoori Octopus, Tokyo Turnip, Tokyo Turnips, Torchon, Tostones, Travel, Turmeric, Turnip, Turnips, Vacation, Vadouvan, Vindaloo, Vinegar, Wheat Berries, Wheat Berry, White Chocolate, Yogurt

July 5, 2018
5:00 PM
by: Uhockey

Mi Tocaya Antojeria, Chicago IL

Mi Tocaya Antojeria

Nitro Horchata

Milpa Taco – Squash, Beans, Chile, Corn Crema

Peanut Butter y Lengua – Jamaica Pickled Onions, Grilled Radish

Tuetano con Sabores de Caldo – Roasted Bone Marrow, Shortrib, Homemade Flour Tortilla

Habichuelas de la Olla con Carnitas – Duck Carnitas, White Beans, Green Tomato Pico de Gallo, Housemade Corn Tortillas

Kristoffer’s Tres Leches

Although nothing in Logan Square can really be considered “hidden” these days, especially a Restaurant starting to gather national acclaim in addition to positive local press that has been ongoing since opening in March 2017, Diana Davila’s Mi Tocaya Antojeria somehow still seems to be under-discussed as one of Chicago’s top dining destinations despite creating some of the most interesting and soulful Mexican Food one will find in the United States.

Defined as “little cravings” and joining a long list of shared-plates spots that remain the norm of Chicago’s world-class mid-range dining scene it is ideally early or with reservations that diners approach Mi Tocaya, entry beneath a neon cactus opening up to a small space of mixed colors and textures including some added since the young Chef took over and others remaining from prior occupants.

Located at the corner of Logan and California with less than forty seats, both families as well as “cool kids” arriving prior to 5:00pm and the entire Restaurant at capacity just thirty minutes later, it was with Davila situated behind a counter decorated by a heart in barbed wire that one of her waiters stopped by to present menus and pour Water, his suggestion of “two to three” dishes per diner fairly typical though sizes range substantially from single $4 Tacos to a 14oz Pork Chop.

Seasonally varied but not overselling ideas of souring or sustainability, Chef Davila’s pedigree including her mother rather than Rick Bayless or Rene Redzepi as an excuse to charge double, it was passing on housemade Chips and Salsa that dinner instead began with a single-Tortilla of seared Squash plus warming Chiles and Sweet Corn Crema, a “Nitro” Horchata quick to follow from the bar adding a layer of complexity to tradition Rice Milk that sees Cinnamon meet the nose well before sipping while also contributing to a silky smooth finish.

Moving onward to a dish that has quickly emerged as Mi Tocaya’s signature, the idea of Peanut Butter plus Beef Tongue unlikely to have ever been presented prior but working marvelously together thanks to bold spicing countered by cured Onions, it was with Chile de Arbol still warming the palate that roasted Bone Marrow topped in Beef Stew was presented, the contents intended to be scraped out onto an enormous Flour Tortilla as rich as one might expect but not nearly as messy.

Finishing up savories with Duck Carnitas that are neither as pricey or plethoric as those at New York City’s Cosme, though Davila’s dish is every bit as delicious as that of Olvera and Soto-Innes and better in terms of texture thanks to creamy yet fibrous White Beans, it was only the fact that there was more dining to follow that evening which prevented further exploration of the menu, though no one should leave without tasting Kristoffer’s Tres Leches with an airy Sponge seemingly supersaturated in sweet Cream beneath the thinnest imaginable layer of Chocolate Ganache.

www.mitocaya.com

Posted in Chicago, Dessert, Food, Illinois, Mi Tocaya Antojeria, Vacation Tagged 3 Milks, 3 Milks Cake, Arbol, Arbol Chile, Arbol Chiles, Bay Leaf, Bean, Beans, Beef, Beef Stew, Beef Tongue, Black Bean, Black Beans, Bone Marrow, Cake, Cakes, Carnitas, Carrot, Carrots, Charred Squash, Cheese, Chicago, Chile, Chile de Arbol, Chiles, Chiles de Arbol, Chocolate, Chocolate Ganache, Cilantro, Cinnamon, Corn, Corn Crema, Corn Tortilla, Corn Tortillas, Cow, Cow Tongue, Cream, Crema, Dark Chocolate, Dessert, Desserts, Diana Davila, Duck, Duck Carnitas, endoedibles, Flour, Flour Tortilla, Food, Foodie, Ganache, Green Tomato, Green Tomato Pico de Gallo, Green Tomatoes, Grilled Radish, Grilled Radishes, Habichuelas de la Olla con Carnitas, Homemade Flour Tortilla, Horchata, Housemade Corn Tortilla, Housemade Corn Tortillas, Ice, IL, Illinois, Jamaica, Jamaica Pickled Onion, Jamaica Pickled Onions, Kristoffer's Tres Leches, Kristoffer's Tres Leches Cake, Lengua, Logan Square, Marrow, Mexican, Mi Tocaya Antojeria, Michael Uzmann, Milk, Milpa, Milpa Taco, Milpa Tacos, Nitro Horchata, Onion, Onions, Pea, Peanut, Peanut Butter, Peanut Butter y Lengua, Peanuts, Peas, Pepper, Peppers, Pickle, Pickles, Pico de Gallo, Radish, Radishes, Rice, Rice Milk, Roasted Bone Marrow, Short Rib, Short Ribs, Shortrib, Shortribs, Squash, Stew, Sugar, Taco, Tacos, Three Milks, Three Milks Cake, Tomato, Tomatoes, Tongue, Tortilla, Tortillas, Travel, Tres Leches, Tres Leches Cake, Tuetano con Sabores de Caldo, Vacation, Vanilla, White Bean, White Beans

July 5, 2018
11:26 AM
by: Uhockey

Goddess and the Baker (South Wabash Ave,) Chicago IL

Goddess and the Baker

Snickerdoodle Cookie

Cinnamon Roll

Carrot Cake

Rainbow Cake

Seemingly an overnight sensation to those outside Chicago, the fact that Debbie Sharpe’s Goddess and Grocer has been serving citizens globally-influenced Sandwiches since 2004 unknown despite many visits between 2008 and 2013, it was based on strong reviews that a mid-day break was taken at Goddess and the Baker on South Wabash Avenue, a second location further north noticed one day later but the first visit enough to satisfy curiosity about the concept.

Originally opened in 2015 and quick to gather followers in the age of Instagram, Rainbow Cakes and decorative Cookies matched to flourishes of interior design making for great photos, it was during the lunch rush that doors were entered at the far end of Goddess’ counter, slow progress from left to right allowing plenty of time for decision making though the lack of overhead signage may see those placing large orders forget items along the way.

Doing Panera-plus volume and thus reliant on scalable recipes, prices for myriad Coffees, Teas and Frappes high but not deterring those heeding advice to “Eat Now Caffeinate,” it was after paying nearly $20 inclusive of tax and tip that a number was taken to communal seating, nearly ten minutes required to slice and plate two pieces of Cake after another pair of items were bagged.

Expectedly popular with students from nearby Art Institute of Chicago as well as tourists, proximity to shopping and Millennium Park generating plenty of foot traffic, it was beginning with Goddess’ multi-layered wedge that soft sponge was found divided by ribbons of Buttercream, the sweet-on-sweet mostly what one might expect to find at a Wedding while the Carrot Cake was similarly layered but bright with spice and Cream Cheese Icing plus Nuts and Raisins added for texture, though the Caramel Sauce was entirely unnecessary.

Opting to take the bag elsewhere as Goddess’ overly-loud stream of Pop will quickly grate on the nerves of most born prior to the year 2000 it was after just one bite of a dry Snickerdoodle that the rest was set aside, one look at the interior of a Cinnamon Roll that looks more like Bread with Frosting enough to lower expectations but the actual taste even failing to meet those.

www.goddessandthebaker.com

Posted in Chicago, Dessert, Food, Goddess and the Baker, Goddess and the Baker South Wabash Ave, Illinois, Vacation Tagged Bread, Butter, Butter Cream, Butter Cream Frosting, Butter Cream Icing, Buttercream, Buttercream Frosting, Buttercream Icing, Cake, Cakes, Caramel, Carrot, Carrot Cake, Carrot Cakes, Carrots, Chicago, Cinnamon, Cinnamon Bread, Cinnamon Roll, Cloves, Cookie, Cookies, Cream, Cream Cheese, Cream Cheese Frosting, Cream Cheese Icing, Debbie Sharpe, Dessert, Desserts, endoedibles, Food, Foodie, Frosting, Goddess and the Baker, Goddess and the Baker South Wabash Ave, Icing, IL, Illinois, Michael Uzmann, Pastries, Pastry, Pecan, Pecans, Pineapple, Pineapples, Rainbow Cake, Rainbow Cakes, Raisin, Raisins, Snickerdoodle, Snickerdoodle Cookie, Snickerdoodle Cookies, Snickerdoodles, Sprinkle, Sprinkles, Sugar, Travel, Vacation, Walnut, Walnuts, Whipped Cream

July 5, 2018
8:48 AM
by: Uhockey

Dove’s Luncheonette, Chicago IL

Dove’s Luncheonette

Chicken Fried Chicken – Buttermilk Fried Chicken, Chorizo Verde Gravy, Sweet Peas, Pearl Onions

Buttermilk Pancake – Skillet Buttermilk Pancake, Blueberries, Almond Granola, Lemon Crema, Maple Syrup

Horchata Pie by Hoosier Mama Pie Company

Admittedly fond of One Off Hospitality after memorable meals at Avec, Blackbird, Nico and Publican, not to mention my Sister’s wedding reception at Publican Quality Meats, it was only a nearly four year absence from Chicago that prevented visiting Dove’s Luncheonette sooner, Paul Kahan’s Wicker Park Diner remaining quite popular and still frequently generating a wait at all hours of the day.

Found beneath the tracks of the Blue Line on Damen and toqued by Chef de Cuisine Tom Carlin, the idea of counter-service Mexican fare in a hip setting plus plenty of Mezcal following Kahan’s mega-successful Big Star, it was bellied up to the Bar that a sleepy-eyed Woman offered greetings, Coffee plus a menu, high heat and humidity welcoming only two of three with Ice Water quickly poured and a two-course order to follow.

Disappointed to be visiting Dove’s alone, an expansive menu that changes slightly at noon offering no shortage of temptation, it was while 70s and 80s tunes played overhead that line cooks were watched firing plates at breakneck pace, everything prepared with great care, timing and cleanliness despite close quarters.

Trending mostly savory, Enchiladas and Hash both evidently popular, it was after a menu-described fifteen minutes that scalding cast iron was presented alongside fried Chicken soaked in thick Gravy, Peas and Onions, each ingredient equally prominent across the palate to form one of the most ‘rib-sticking’ dishes in recent memory while the Pancake was best along the edges where Maple Syrup had concentrated and caramelized, though the center was also pleasant thanks to bursting Berries and tangy Crema.

Not presenting a Dessert Menu at 9:00am, though Pie, Shakes and Ice Cream are available at all hours, it was with the young day’s third slice of Pie that the check was served, a lightly sweetened Cinnamon Custard wedge from Hoosier Mama Pie Company one of those instances where outsourcing to an expert seems well advised as opposed to taking the easy route.

www.doveschicago.com

Posted in Breakfast, Chicago, Dessert, Dove's, Dove's Luncheonette, Food, Hoosier Mama Pie Company, Illinois, One Off, One Off Hospitality, pancake, Pancakes, Pork, Vacation Tagged 100% Maple Syrup, Almond, Almond Granola, Almonds, Blueberries, Blueberry, Breakfast, Butter, Buttermilk, Buttermilk Fried Chicken, Buttermilk Pancake, Cake, Chicken, Chicken Fried Chicken, Chorizo, Chorizo Verde, Chorizo Verde Gravy, Cinnamon, Cream, Crema, Crust, Custard, Dessert, Desserts, Dove's, Dove's Luncheonette, endoedibles, Food, Foodie, Fried Chicken, Granola, Gravy, Hoosier Mama Pie Company, Horchata, Horchata Pie, Horchata Pie by Hoosier Mama Pie Company, Lemon, Lemon Crema, Lemons, Maple, Maple Syrup, Mexican, Michael Uzmann, Nut, Nuts, One Off, One Off Hospitality, Onion, Onions, Pancake, Pancakes, Pastries, Pastry, Paul Kahan, Pea, Pearl Onion, Pearl Onions, Peas, Pepper, Peppers, Pie, Pies, Pig, Pork, Rice, Rice Milk, Skillet Buttermilk Pancake, Sugar, Sweet Pea, Sweet Peas, Syrup, Tom Carlin, Travel, Vacation

July 5, 2018
7:26 AM
by: Uhockey

Spinning J, Chicago IL

Spinning J

Cold Brew Coffee

Classic Buttermilk Biscuit

Sourdough Cinnamon Roll

Coffee Sugar Cream Pie with Housemade Whipped Cream

Raspberry Lime Meringue Pie

Peanut Butter Cookie

Soft Molasses Cookie

Waking early for ten miles on a treadmill, six eateries on Independence Day straight off the LAS-ORD red-eye yielding great sleep despite neighborhood fireworks, it was with another two miles walked that Spinning J was located in a largely residential neighborhood, a tip from one of Las Vegas’ best Pizzaiolos proving true as the Soda Fountain and Bakery proved to be an underappreciated gem in west Chicago.

Situated not far from a hospital and sizable park at 1000 North California Avenue, the cozy corner-pocket space originally opened in 2015 still flying beneath many “foodie” radars, it was immediately upon entry that a middle-aged woman offered greetings, a low-slung Pastry case equally welcoming as it tempted with several sweet and savory items.

Owned and operated by Dinah Grossman and Parker Whiteway, the young woman emerging from the kitchen temporarily around 8:00am to put a dish on display and greeting several apparent regulars on the way, it was as light music played overhead that a seven part order was delivered in segments, house Cold Brew refreshing the palate first between bites of a room temperature Cinnamon Roll that was loosely wound and fluffy with light tanginess helping to balance thick Icing on top.

Tightly spaced yet cozy, small booths flanking bar seating and signage requesting guests give up larger spaces to groups if need be, it was next into a crumbly Buttermilk Biscuit that teeth pierced, Honey from a self-service Coffee and Tea station added to taste but still not enough to make it stand out compared to the rest including two Cookies which were both far better than Warm Belly Bakery thanks to a soft center and crispy rim.

Known for Pies long before going brick and mortar, four styles all tempting on this day in addition to a savory Vegetarian Strata, it was in two $5 slices that remaining appetite was invested, the Coffee Sugar Cream textured like Chess with bitterness and sweetness both well represented while Raspberry-Citrus Custard danced atop a buttery crust crowned in faultless Meringue.

www.spinningj.com

Posted in Breakfast, Chicago, Coffee, Dessert, Food, Illinois, Spinning J, Spinning J Bakery, Spinning J Bakery and Soda Fountain, Vacation Tagged Bakery, Biscuit, Biscuits, Bread, Butter, Buttermilk, Buttermilk Biscuit, Buttermilk Biscuits, Chicago, Cinnamon, Cinnamon Roll, Cinnamon Rolls, Classic Buttermilk Biscuit, Classic Buttermilk Biscuits, Coffee, Coffee Sugar Cream Pie, Coffee Sugar Cream Pie with Housemade Whipped Cream, Coffee Sugar Cream Pies, Cold Brew, Cold Brew Coffee, Cookie, Cookies, Cream, Cream Pie, Cream Pies, Dessert, Desserts, Dinah Grossman, endoedibles, Food, Foodie, Housemade Whipped Cream, IL, Illinois, Lime, Limes, Meringue, Meringue Pie, Michael Uzmann, Molasses, Molasses Cookie, Molasses Cookies, Parker Whiteway, Pastries, Pastry, Peanut, Peanut Butter, Peanut Butter Cookie, Peanut Butter Cookies, Peanuts, Pie, Pies, Raspberries, Raspberry, Raspberry Lime Meringue Pie, Raspberry Lime Meringue Pies, Roll, Rolls, Soft Molasses Cookie, Soft Molasses Cookies, Sourdough, Sourdough Bread, Sourdough Cinnamon Roll, Spinning J, Spinning J Bakery, Spinning J Bakery and Soda Fountain, Sugar, Sugar Cream Pie, Sugar Cream Pies, Travel, Vacation, Whipped Cream