Nightcap

Ending the night with cupcakes from Molly's... Necessary? No. Worth the indulgence? Yes!


2536 N Clark St.
(773) 883-7220

http://www.mollyscupcakes.com/

Tapas!

Hands down, my fave tapas restaurant in Chicago is Mercat a la planxa! Inspired by the dishes of Catalonia, this is the closest you will get to Spanish tapas without having to fly to Spain! Mercat is well known for its menu of traditional tapas, grilled steaks, fresh seafood, cheeses and cured meats. And DO NOT forget the Sangria! The prices tend to be on the higher side, but the quality of the food speaks for itself, so it's well worth it. 

We started with the seasonal sangria with the strawberries, rhubarb and thyme. It was so refreshing and delicious. I could drink it every day! What better way to sit out a summer rain storm!?

The pan con tomate is served complimentary to all diners. So simple, so fresh.  

The cheese. Oh the cheese. It would be a shame to come to Mercat and not order the cheese. Can you tell I like cheese? We started with a trio of quesos chosen by the chef. Each came with a spread/dipping sauce. Our favorite was the Garroxta (a goat cheese) with roasted garlic dulce de leche sauce. OMG! Yum!

After the Sangria kicked in, I was unable to get some good shots of everything else we ordered but the following are a must in my book:

-          Spinach salad with serrano ham, chorizo and fig

-          Bacon wrapped dates stuffed with almonds

-          Garlic shrimp

-          Braised rabbit ravioli, brandied cherries and brown butter. Superb!!

The service was great and our server Sally stepped in to offer suggestions when we couldn’t make a decision on our own.

Live in Chicago? Planning a trip here? Head to Mercat ASAP!!!!

638 S. Michigan Ave.

(312) 765-0524

http://www.mercatchicago.com/

Surprise dinner at Spiaggia!

I win for best dish of the night - Potato gnocchi with ricotta sauce and Savini black truffles. Heaven on a plate! Thanks T for an unforgettable evening! xoxo

980 N Michigan Ave. (2^nd floor)

(312) 280-2750

http://www.spiaggiarestaurant.com/ 

Lunch at Hub 51...

makes my tummy happy!

I seriously cannot steer away from ordering anything but the fish tacos!

http://www.hub51chicago.com/

BBQ Bonanza

Barbeque joints have been popping up all over the city. Unlike  famous BBQ cities like Memphis or Kansas City, Chicago doesn't really have a barbecue style of its own. The good news is, we have lots of restaurants that are glad to take regional influences from elsewhere and assemble a barbecue greatest hits of sorts – where you can get multiple BBQ styles under one roof. Check out the following spots for some good BBQ:

Chicago q – Upscale BBQ… an oxymoron? Perhaps, but it seems to work. The space is super cute – full of southern character and charm. And the food is delicious too. The portions are huge and you are guaranteed to leave stuffed to the brim! If you have any room for dessert, try the cheesecake. You will not be disappointed!

1160 N Dearborn St
(between Elm St & Division St)

(312) 642-1160
http://chicagoqrestaurant.com/


Lillie’s Q – This modern BBQ joint is a little more causal than Chicago q. Chicago q's strength is its ribs, while Lille's Q's strength is its other meats. Each table has 5 different sauces to choose from (who doesn’t love a variety of sauces to taste!?) Try the pulled pork shoulder, which is cooked in the smoker for over 12 hours.

1856 W North Ave
(between Honore St & Elk Grove Ave)

(773) 772-5500
http://www.lilliesq.com/

New on the scene:

Barn & Company – Newly opened in the old Grand Central space. Still working out the kinks, but this place definitely has potential. Right now – enjoy their huge outdoor patio. This fall/winter – Barn & Co. will be a great place to watch football! Try the smoked pulled pork nachos. Yum!

950 W Wrightwood Ave.
(between Lincoln Ave & Sheffield Ave)

(773)832-4000

http://www.barnandcompany.com/

Restaurant Spotlight: EL

I am so lucky to have scored a reservation to El, a newly opened "micro" restaurant that seats ten and serves a 14-course prix fixe menu with only one service per night. Short for “elevated,” El's two chefs, Phillip Foss and Andrew Brochu, produce an inventive, interactive and unforgettable meal! I don't even know where to begin describing my dining experience!
The menu changes often, depending on what the chefs pick up at the farmers market and what they feel like cooking. Every dish is cooked by Foss and Brochu (and one assistant, Mike). It seriously doesn't get much better than partaking in what is in essence, a small dinner party hosted by two creative and talented chefs. From the minute we walked in, we were encouraged to make ourselves at home for what was to be 4 hours of dining bliss.

Here is a rundown on what my dining companions and I experienced that night:  

The menu: 14 courses + a surprise at the end of service. The menu changes frequently (usually every week or so.) 

Course 1 - Cucumber: several ways / apricot / chili
So fresh. So pretty.

Course 2 - Spanner Crab: coconut / chorizo / thai guava
We were told the spanner crab feeds on scallops and shrimp. It was evident in the flavor (in a good way) Paired with the avocado & chorizo, the unexpected combo of flavors made this dish a favorite among us all!

Course 3 - Smoked Oyster: roe / horseradish / chive
To be honest, oysters are still growing on me.  This one was so fresh and the smokiness of the oyster made it much easier to slide down. 

Course 4 - Sardine: eggplant / tomatoes / piperade
Sardines… An acquired taste for most. I tried my best to eat them all, but thoroughly enjoyed the fresh tomatoes, the white eggplant and the veggies hiding inside!

Course 5 - Lobster: fennel / turnip / lily  

Eating lobster will never be the same after trying this dish. Succulent chunks of poached lobster bathed in a rich and delicious broth. My mouth is watering just thinking about it.

Course 6 - Corn: truffle / ground cherries    
In all the excitement of assisting plating this dish, I forgot to take a picture upon returning to my seat! Woopsie!

Course 7 - Consomme: cantaloupe / whipped ham
Yes, whipped ham! We were asked to come in the kitchen to take shots of this. Surprisingly tasty! 

Course 8 - Maitake: snails / sea beans / watermelon  Where the land meets the sea. You can taste the earthiness of the mushrooms & snails and the saltiness of the ocean in the sea beans. 

Course 9 - Agnolotti: chicken / cornichon / brioche
Tasted like Thanksgiving dinner. 

Course 10 - Foie Gras: plums / rutabaga / balsamic
Generous portions of foie (or as Terence says, Fooey Grass) cooked to perfection. That’s the best thing about serving a small amount of people – the quality of the food is unparallel.

Course 11 - Ribeye: potato / blue cheese / sassafras
Jake and Amanda did a great job of helping plate this dish! The very strong blue cheese matched with the ribeye perfectly!

Course 12 - Manchego: fig jam / candy cap mushrooms / lettuce  
Tasted like a combo of french toast and chicken marsala. Sounds like a bizarre combo, but bizarrely amazing. Sincere apologies for the horribly lit pic!

Course 13 - Cherries: forbidden rose / cream / aromas
It’s hard to tell, but there is dry ice seeping out from underneath the bowl. So fun!

Course 14 - Peach: white chocolate / pistachio / lemon 
Fresh peaches and light and airy cake with white chocolate goodness.

Surprise ending: Chef Foss' chocolate salty balls served on a sword. Hmmm... salty.

It's important to mention that service was flawless.  Bill was the lone person running the front of the house.  He was so accommodating and attuned to taking care of everyone's needs.  El is BYOB and Bill took great care in making sure everyone’s wine glass was always full. He brought out new silverware for each course, and even had an awesome playlist running on the I-Pod. We loved Bill!

Unlike most every restaurant you've eaten at, the kitchen at El had an open door policy, both because diners were afforded the opportunity to walk through and live the life of a chef (plating included!), and because there was seriously no door. A truly memorable experience, thanks to the stunning uniqueness of the staff, the environment, and obviously the food! Chef Foss and Brochu make an awesome duo. If I was giving out stars, El gets 5 of em!

Check out the professional shots of the meal taken by photographer Hugh Galdones at:

 http://www.facebook.com/#!/media/set/?set=a.245045535528608.69001.148296955203467&type=1

El

2419 W 14^th Street

(at Western Ave)

(312)226-8144
www.elideas.com

Dining in tonight!

A perfect dinner at home tonight. Fresh tomatoes and basil courtesy of the Green City Market.
Fresh bread from Hot Chocolate, salami from Old Town Social and freshly pulled mozzarella from Panozzo, all purchased at Dose Market today. Deeelish.

http://dosemarket.com/
http://www.greencitymarket.org/index.asp

El Rey de Chicago

When it comes to Mexican food, Rick Bayless is the King of Chicago! And his throne sits at the corner of Illinois and Clark Streets, where his 3 restaurants are side by side. I LOVE Mexican food. I think I could eat it every day. And I've always liked Rick, but after last night's meal at Topolobampo, I might be in love! He earned the title Top Chef Master for good reason - his food is phenomenal! And the 3 month wait was well worth it (seriously).

All 4 courses were fabuloso, so I will highlight them all! I started out with the Summer Margarita: Cazadores blanco tequila, fresh-squeezed lime juice, organic cane syrup and muddled organic cucumber, which was shaken at the table. It tasted like a day at the spa (if you drink tequila at the spa!)

The Trio, Trio, Trio of Ceviche was super fresh and oh so yummy!  Of the 3 (which were all excellent) our fave was the Ceviche Fronterizo: Lime-marinated Hawaiian albacore with tomatoes, olives, cilantro and green chile. Up next was the Ensalada de Jitomate: An heirloom tomato salad with lime-pickled tomatillos, watermelon, gelatinous cubes of cucumber, ricotta, a tiny quail egg and tequila-piloncillo vinegar. This was so fresh and light, I could have eaten a dozen more plates of it!

The Queso Fundido de Requeson: A lighter version of the traditional Queso Fundido, made with ricotta cheese, topped with roasted tomatillo salsa, caramelized  onions, serrano chile, cilantro and served with hand-made corn tortillas. This was so tasty, my boyfriend had to hold me back from licking the plate.

And finally on to the entrees… It would be a sin to dine at Topolobampo and not try the mole, so I had to order the Borrego en Mole Negro: pan-roasted lamb , topped with classic Oaxacan black mole (this sauce contains 29 ingredients!). When the dish was presented to me, I didn’t realize that the mole was poured on the plate after it is presented to you. I about had a heart attack thinking they brought out the wrong dish! After the sauce was poured, I was able to relax and enjoy one of the best things ever. It so was delicious, I can't stop thinking about it! T ordered the Langosta al Mojo Blanco y Negro: Mojo-poached Maine lobster, black & white garlic mojo and black & white rice. This was just as enjoyable, but still, I sensed a little jealousy from across the table as I was enjoying my mole goodness.

For dessert we ordered the Pastel de Tres Leches con Cerezes y Cerveza. Our server described it as beer and chocolate on a plate. Hello! The cake was infused with three milks, topped with sweet cherries, malty chocolate porter ice cream, beer caramel and pickled tart cherries. It all sounds quite heavy, but it was truly light and amazing.  No joke, it was simply outstanding and may be one of the best desserts I have ever had. Now, this plate we literally licked clean (with our fingers at least!)

If only Rick was there for me to profess my love for him. Hopefully next time.

Topolobampo
445 North Clark St.
(312) 661-1434
http://www.rickbayless.com/restaurants/topolobampo.html

Opa!

New to Lincoln Park, Tzatziki Grill is seriously the Greek version of Chipotle! The concept is simple. Start with a protein: chicken, pork, lamb, beef (all warming on a spit) and make your own pita wrap, bowl or salad. Toppings include, but are not limited to the following: veggies, rice, beans, tzatziki sauce, hummus, cheeses, etc.
All ingredients are very fresh and the portions are quite generous. The chicken bowl I ordered contained more food than I should have eaten! You can get a full meal for under $8. What a deal!

If you are in the area and looking for somewhere to eat, I say check it out. I'm hoping this place has staying power.

Welcome to the neighborhood!

Tzatziki Grill
2485 N. Clark St.
(773) 348-6262

Lollapalooza: 20 year Anniversary

In his third year as Culinary Director of Lollapalooza, Chicago chef Graham Elliot Bowles was back, bringing with him the best local cuisine he could find to the festival's "Chow Town" food court. The chef put together a culinary line-up to match Lollapalooza's headlining musical acts, including Kuma's Corner, Blue 13, Salud, Smoke Daddy, Bonsoiree, The Gage, Sola, Veerasway, Lou Malnati’s and, of course, Grahamwich.  By far, the longest lines were seen at Grahamwich and Kuma's Corner, which were conveniently right next to each other! The most popular items being: 

Grahamwich's Lobster Corndog: A Lolla special not served at Graham’s sandwich shop.

Kuma's Corner Probot Burger: (Named for Dave Grohl of Foo Fighter's metal side project) was a 5 oz. burger on a pretzel roll, tomatillo salsa verde, pepper jack cheese, red onion, garlic, cilantro and lime juice. 

Feeding 90,000+ people every day for 3 days is no easy task. Over the entire weekend, everyone seemed satisfied with the food that was offered, myself included! 

Restaurant Spotlight: The Girl & The Goat

Does Top Chef winner Stephanie Izard's Girl & The Goat live up to all the hype? My answer is a resounding YES! The food is bold, perfectly executed, and creative to the utmost degree.

Meal highlights:

- Roasted cauliflower, pickled peppers, pine nuts and mint. Cauliflower that tastes like mac & cheese? Yes, please!

- Seared scallops, brown butter, bok choy, shiitakes, and white asparagus. Izard won Best Dish at the Aspen Food & Wine Classic for this tasty scallop goodness. It's no surprise why!

- Grilled flatbread with ricotta, ramps, pickled onions and goat chorizo. Gimme more!

 - It may sound scary to some, but the PIG FACE was pretty damn tasty.  I was a little hesitant to try it, but our server sold us on it once I knew an actual pig face wouldn't be staring at me from the plate. It's like breakfast for dinner.  If you go to Girl & the Goat, you gotta try it! 

To sum it up: Be adventurous, try something you would never typically eat and just have fun with it! I'll certainly be back for more!

809 W. Randolph St.
(312) 492-6262
http://www.girlandthegoat.com/ 

You had me at cream cheese gelato

My #1 weakness? Carrot cake! Holy cow... this dessert was super delicious!! Perfectly baked cake, decadent caramel drizzle topped with crunchy baked carrots and candied walnuts. The cream cheese gelato was literally icing on the cake to this wonderfully yummy dessert. I think I might have a few cavities now but it was worth it!

Forget the oysters! I'm all about the dessert!

GT Fish & Oyster
531 N Wells
(312) 929-3501
http://gtfishandoyster.wordpress.com/

Happy August!

Admiring the flowers outside of The Kerryman this morning