Here are 30 of my favorite things I ate this year — across 7 states and 2 countries, with friends, family, coworkers, and solo. I feel very fortunate to have another year of making delicious memories.
Seven-herb butter and white butter ribbon with black cypress salt Ever, Chicago, IL
Snack spread including a trifle and the famous kale-apple-Garlic Expressions salad Bon Vivant Cakes, Chicago, IL
Homemade sage, sausage, and apple Thanksgiving stuffing Champaign, IL
Langoustine & sea urchin with sauternes glacage, lobster bottarga, and torched egg yolk, and pressed asian pear saison The Dining Room at Moody Tongue, Chicago, IL
Roasted squash and stracciatella salad Cooper’s Hawk, Arlington Heights, IL
It’s a question I get a lot: what’s the best meal you’ve ever had? And for 12 years, my answer has been dinner at Alinea. When I dined there in August 2011, I was in my early days of living in Chicago and immersing myself in restaurant culture post-culinary school. Even nabbing a reservation for our group of 4 was next to impossible. Back then, you had to call their reservation line on the first day of the month, over and over, in hopes of getting through. I remember vividly that I was on a CTA bus while calling, and when I finally heard a voice on the other side, I practically leapt off the bus (well before my stop, but I didn’t care). I hadn’t started the blog yet, but reflected a bit on the experience as part of my musings on tasting menus. Each of the 18 courses brought a different kind of surprise and delight, and I remember being enchanted from start to finish.
Alinea is world renowned, and is one of just 14 restaurants in the U.S. to earn 3 Michelin stars. And for my birthday this year, I was fortunate enough to go for a second time. Here are my reflections on the Salon experience.
Nacre | Osetra, mussel, lychee
The meal began with caviar, served with a pearl spoon in an iridescent, bubbled dish whose imprint in your hand mimicked the texture of the caviar. The creamy layer hiding underneath was sweetened with lychee and was a delicious contrast to the salty caviar. A glass of bubbly completed the opulent start.
Auberdines | eggplant, rye, butter, herbs
The vegetable dish, apted named auberdines, starred eggplant that treated to expertly mimic a oil-soaked sardine, then laid atop buttered rye toast with plenty of bright herbs.
In my first visit years ago, the herbal centerpiece was interactive: we were given scissors to cut off sprigs as garnishes for a salad in a later course. So this time, I knew that the golden swan on the table, only holding a dried bouquet at first glance, would probably come into play later on. Sure enough, it was rearranged on its lace doily for a couple of courses before a server reached inside and pulled out a bag of two biscuits, then small jars of foie gras spread and blueberry jam to go with the squab. The agre-doux (sweet and sour sauce) was an excellent accompaniment.
Jameed, a fermented, dried yogurt to be used as a garnish for the Wagyu short rib dish
The red meat course was just as impressive this time as last. Wagyu short rib was dusted with jameed, a salty, dried yogurt from Jordan that first appeared on the table as an orb under a glass cloche.
Jacob’s Ladder | pomegranate, plum, jameed
Two of the courses were the same as last time. Both “hot potato” and “truffle explosion” are Alinea classics, so while I knew what to expect from each, it was fun to be reunited.
Two of the desserts were also familiar, not added to the menu until after my first visit, but very much associated with the restaurant in recent years. As soon as the grey silicone cloth was draped over our table, I knew a Jackson Pollock-style, eat-the mess-off-the-table dessert was still in the rotation. This iteration celebrated the flavors of a banana split, with several sauces, cherry fudge, brown butter nougat, waffle cone, pineapple “right-side-up” cake, and liquid nitrogen banana ice cream. It was truly so delightful to eat, with a slightly different bite every time I dragged my spoon across the table.
Paint | flavors of a banana split
And the birthday-appropriate green apple balloon, the other now-famous dessert, showed up shortly after. It was meant to be kissed to inhale the helium, and then you could proceed to eat the sticky taffy and string. The whole process really had us laughing. If there was a test for eating it gracefully, I’d say I failed.
Special birthday course
For the final birthday touch, the smoke from my birthday candle was captured in a glass, with a cake-and-frosting soda poured in and topped off with rosé. I was impressed by the attention to detail in the service, as the commemorative soda bottle had my correct birthday written on the tag, seemingly from a sly conversation at the host stand before we were seated.
Deep down, I knew it wouldn’t be possible to recapture the unprecedented magic of my visit 12 years ago. This time, it was more the little moments of conceptual creativity and magnificent technique that added up to a very memorable birthday experience.
Travel Eats documents my food adventures while traveling.
Here are belated dining highlights from my first time visiting Hilton Head, in spring 2022. We prioritized seafood and low country classics, but I was impressed at the variety of cuisine available at this vacation destination. Beyond that, I’m letting the photos tell the story!
Spaghettini Amalfitana con Vongole with thin spaghetti, diced Roma tomato, clams, jumbo lump crabmeat, and white wine sauce, Nunzio
Fried green tomatoes with crispy green tomatoes, pimiento cheese, and balsamic glaze, Fish Camp
Swordfish special with smoked gouda grits and broccolini, ELA’s on the Water
Maine lobster bisque, ELA’s on the Water
Hushpuppies, Hudson’s
Half of shrimp salad sandwich and she-crab soup, Hudson’s
Baja taco with fried flounder, baja taco sauce, shaved cabbage, and sour cream, and ahi tuna taco with seared tuna, sashimi slaw, wasabi aioli, avocado, and sesame seeds, The Black Marlin
Bayside seafood chowder, The Black Marlin
Kyse’s chicken parm pizza with chicken cutlet, parmesan, house blend cheese and red sauce, Doughboys
Dr. Joe’s duck hash with pulled roast duck, seasonal root vegetables, over-easy local farm eggs, duck crackling, and green onions with sweet potato biscuit, Nectar Farm Kitchen
Maple pecan cold brew coffee with house-made sweet potato whipped cream, Nectar Farm Kitchen
Lava Flow with banana and pina colada over strawberry puree (including a side car of what was leftover in the pitcher), Pool Bar Jim’s
Sea Pines Coyote with local toasted coconut rum, puréed banana, pineapple, cranberry, and a splash of blackberry brandy, The Salty Dog Cafe
Maryland-style lump crab cake sandwich with pimento cheese and side of stone ground grits, The Salty Dog Cafe
Jake’s hushpuppies with homemade honey butter, The Salty Dog Cafe
This is part of a series of posts about Chicago Restaurant Week 2022, held March 25–April 10. To browse past Restaurant Week coverage between 2013 and 2021, click here.
Sweet potato chaat with kale tempura, tamarind, and mint chutney, in front of green pea & goat cheese kulcha
Best Bite: Restaurant Week seemed like a great opportunity to finally try ROOH’s progressive Indian cuisine. The most exciting bite of the meal was the sweet potato chaat, with the crunchiest kale-puffed rice pieces interspersed with the softer roasted sweet potato and an acidic hit from the yogurt. The entrees were also impressive. The savory layer between the two slices of paneer added depth, and the lamb shank’s mild curry also had great flavor.
Paneer pasanda with red pepper makhani and fenugreek and Bengali lamb shank (kosha mangsho) with pearl onions and cilantro
Other notes: The textural surprises continued into the chocolate rum ball dessert with a cookie-dough-like halva crumble, tiny bursts of raspberry, and more crispy chocolate. A colorful marigold-garnished mango cocktail rounded out the meal.
Chocolate rum ball with toasted milk ice cream
Shimla Retreat cocktail with Misunderstood ginger whiskey, mango eau de vie, Dimmi apricot and peach flower liqueur, and lemon
This is part of a series of posts about Chicago Restaurant Week 2022, held March 25–April 10. To browse past Restaurant Week coverage between 2013 and 2021, click here.
Key lime pie
Best Bite: L. Woods was purported to be a hidden gem of the Lettuce Restaurant You restaurant group, and it lived up to that reputation. L. Woods serves traditional supper club fare, including classic homestyle desserts. The chilly key lime pie had the right level of tartness with a buttery graham crust and crown of whipped cream.
L. Woods is also known for their barbecue, so I went for a meaty entree that was exclusive to the Restaurant Week menu. The texture of the country pork rib was impressively tender, and corn pudding and sweet potato fries are two of my favorite sides anywhere (usually independently), so it was a nice treat to have them together.
Boneless country pork rib with caramelized barbecue sauce, sweet potato fries, and corn pudding
Other notes: You can’t go wrong with a molten cheese-topped French onion soup, with the savory soaked crouton underneath. And I had to get an old fashioned in true Wisconsin supper club fashion, this one a springy strawberry.
French onion soup
Strawberry old fashioned with High West bourbon, fresh strawberries, and rhubarb bitters
This is part of a series of posts about Chicago Restaurant Week 2022, held March 25–April 10. To browse past Restaurant Week coverage between 2013 and 2021, click here.
Steamed yellow curry custard with jumbo lump crab, curry leaf, and fried bitter melon; Szechuan-style braised lamb dumplings with chili crisp and scallions
Best Bite: Proxi has been on my list to try for a while, and the mostly family style Restaurant Week menu allowed us to try 12 different dishes inspired by cuisines across Asia. The steamed curry custard with generous lump crab on top was the most unique bite, comforting yet elegant. I also couldn’t get enough of the salmon salad, perfectly dressed with coconut, peanut, and heat from the chiles.
Poached king salmon salad with young coconut, smoked trout roe, and peanut
Shrimp toast with lemongrass and red chili; roasted carrots with berber spice butter and whipped tahini
Other notes: Among the other highlights were the roasted heirloom carrots, well spiced with creamy tahini, and an especially excellent version of shrimp toast where the topping and bread melded into singular goodness. My favorite of the heartier dishes was the wood-grilled pork tenderloin, which came with a smoked peanut mole sauce that I wanted to drink by the gallon.
Wood-grilled pork tenderloin with smoked peanut mole and knob onions; wood-grilled prime beef short rib ssam with butter lettuce, pickled daikon, rice, and spicy ssamjang (plus a cameo from chef Andrew Zimmerman)
All three desserts were outstanding, from the purple corn sorbet with warmed spiced pineapple jam, to the cardamom-laced mango kulfi with a beautiful shortbread tuile, to the coffee-chocolate opera cake with a s’mores-like combination of accompaniments. And it was a bonus to sit at the counter in view of the kitchen, with chef Andrew Zimmerman (also of Sepia) expediting.
Dessert course of mango kulfi with cardamom mousse, citrus shortbread, and frosted pistachios; chicha morada (purple corn) sorbet with pineapple jam and coconut; and vietnamese coffee & chocolate opera cake with chicory streusel, hot fudge, and whipped cream
Apertivo with house fermented aquavit, cucumber, and fennel, from our table in the front window
After two very difficult years for restaurants and dining out, I’m pleased to share an unexpected and unique bright spot recently. Last year, I happened to see a mention of a new underground supper club called Txa Txa (like “cha cha”) Club in Logan Square, my old neighborhood, with experimental menus that changed every month. As they put it, “Supper Club is about creating something dreamy and playful, intentional yet whimsical; for turning the rules inside out, questioning the long-held paradigms of hospitality and reimagining them on our own turf and terms.” I took a closer look at some of the photos and was stunned to realize that the venue, their home, was the very same apartment I lived in for years, first with my roommate and then later on my own. I knew we couldn’t pass up the opportunity to have this special dining experience in a place that held countless significant memories.
This month, it worked out to attend one of the twice-monthly dinners. It was a celebration of early spring, with vibrant colors and unexpected hints of sweetness in each dish.
Spring(-ish) tea sandwiches with milk bread, cucumber, watercress, cream cheese, and anchovy; crispy spam, pineapple mostarda, and nori; pumpernickel, egg salad, and za’atar
We began with a brightly hued cucumber and aquavit cocktail as we took in the familiar living room surroundings that had been reinvented with plentiful candles, plants, books, and artistic touches. The trio of tea sandwiches made for a fun start, each a twist on the traditional version. My favorite was the spam, elevated by tangy pineapple mostarda.
Next was the soup course, a smooth and herby blend of fennel and walnut, with crispy leeks and apple that balanced each other nicely.
Fennel and walnut soup with apple, turmeric, black vinegar, and crispy leeks
Poached white asparagus with smoked parnsip, watercress, marcona almond, caper dust, and cured egg yolk
If I had to pick a highlight of the meal, it was the white asparagus salad course. The parsnip puree underneath was smoked using a wok, for gentle sweetness that went beautifully with the mild, first-of-the-season asparagus. The mix of textures and the complexity from the almond, egg, and caper with the smoky puree made it really stand out.
The fourth course also combined unexpected flavors: a squid ink pasta, filled with striking magenta beet-ricotta filling and dressed in a foamy coconut milk with added brininess from fish sauce. So, ravioli with a Southeast Asian flavor profile – creative and delicious.
Squid ink ravioli with beet, ricotta, lemongrass, and coconut
Pistachio and pandan ice cream with vanilla-poached sungolds, rose water, and white chocolate
And finally, a dessert that pushed boundaries by essentially combining ice cream and sungold tomatoes. I was admittedly just a bit skeptical, but the combination of nutty, creamy, floral, and acidic was absolutely a successful note to end on.
This dinner was truly a full-circle moment, and I’m grateful to have been part of the next chapter in a beloved former home.
I’d always heard that Alaska was in a class of its own, but experiencing the vast landscape and beauty during a recent 10-day family vacation was far beyond what I had pictured. We explored the southern part of the state using nearly every form of transportation: bus, plane, boat, train, raft (and probably others I’m forgetting!) – and I loved sampling local fare along the way.
Of course, Alaskan salmon is famous the world over, so I sought it out at a few different restaurants. The best version was at Glacier Brewhouse in Anchorage, grilled over alder wood and perfectly cooked to retain its deep pink color. The Brewhouse is also known for its calamari, which came in possibly the largest segments I’ve ever seen and had a double-jalapeño kick in the form of slices and spiked aioli. I’d go back and order both again.
“Simply the best” buttermilk battered calamari with jalapeño lime aïoli and jalapeño chips, Glacier Brewhouse
AK king crab roll, Karstens Public House
Seafood was available pretty much wherever we went, so I made sure to try other varieties as well. The king crab roll at Karstens Public House, near Denali National Park, let its local crab shine with just enough creaminess to hold it together. Fish tacos were also common, often with halibut; I enjoyed a rockfish version with avocado crema at Seasalt in the coastal town of Seward.
Rockfish tacos, Seasalt
Bowl of smoked salmon chowder with in-house smoked salmon crumbles and dill, Humpy’s
Humpy’s is a long-time institution in Anchorage, and I was pleasantly surprised that the quality of the food belied the dive-bar vibe. The just-thick-enough salmon chowder had a generous topping of house-smoked salmon and loads of dill. I also adored the crabby patty melt, which fused a garlicky crab-cake patty with lots of melty cheese and other burger toppings for a remarkable result.
Crabby patty melt with Alaska king crab blended with fresh herbs and breadcrumbs, deep-fried and topped with cheddar & American cheese and garlic aioli, Humpy’s
House-made caribou meatloaf with mashed potatoes and roasted veggies, Base Camp Bistro
Another dining goal for our time in Alaska was trying the game meats that are much more commonly available there. The most successful dish was a mouthwatering caribou meatloaf with sticky glaze in Talkeetna (that my husband ordered and that I regret not stealing even more bites of).
Bacon-wrapped buffalo meatloaf with Smōk lager demi-glace, onion strings, and smashed potatoes; and Golden Dall Belgian tripel
I also indulged in a bacon-wrapped buffalo meatloaf at 49th State Brewing, well-dressed with onion strings and an umami-rich demi-glace. I paired it with what ended up being a favorite beer of the trip: the Golden Dall Belgian tripel (with its own signature glass), named after the mythical sheep that’s said to reign over nearby Denali. Also, in the background, their draft cream soda packed with local blueberries was an excellent zero-proof option.
49th State’s most award-winning beer is the Smōk, which was sold out on draft but available to-go, and the delightfully smoky flavor was even more enjoyable while perched on our hotel balcony during one of the 20+ hours of sunlight this time of year.
49th State Brewing Company Smōk lager, enjoyed on the balcony in view of the mountains
Aloha Escape pizza with added reindeer sausage, Moose’s Tooth
I also had the chance to get a little creative with pizza toppings and added reindeer sausage to a Hawaiian-style pizza at Moose’s Tooth in Anchorage, known to have the best pizza in Alaska. I also tried their apple ale, one of several beers brewed at their onsite brewery Broken Tooth, and I loved the punch of apple flavor without the typical sweetness of cider. Their namesake canned root beer was also worth seeking out whenever we saw it on other menus.
Broken Tooth Hard Apple Ale, Moose’s Tooth
Hippy Speedball coffee stout, Girdwood Brewing
Our local brewery trend continued with the memorable Girdwood Brewing. Their proximity to the Alyeska resort informed the ski theme, complete with a chair lift on the wall and as part of the outdoor seating. Their coffee stout was bold yet easy-drinking, and since we visited at dinner time, we also made a stop at the on-site food truck for savory and sweet crepes. My basil pesto crepe with bacon really did transport me to France, to match the après-ski atmosphere.
Basil pesto crepe with bacon, Crepes de Paris food truck at Girdwood Brewing
Alaskan White ale, Sockeye Saloon
While we didn’t visit them directly, Alaskan was the most common brewer we saw, and this can of white ale was particularly memorable. It marked our visit to the Sockeye Saloon, the only bar in the tiny town of King Salmon – so tiny that the airport called the bar directly to see if our party of 18 was there, and to tell us our plane back to Anchorage was departing early and that we needed to walk next door to the airport immediately!
That was actually the Fourth of July, when we spent the day at Katmai National Park and entered the habitat of more than 2,000 brown bears. We had a bit of a close encounter with a bear that was mere feet away on the trail (and famously known as 747 in the park for his enormous size), so the buffet lunch at Brooks Lodge was especially satisfying and well-deserved as we recovered from the rather frightening event.
4th of July buffet lunch (right after our bear encounter!) at Brooks Lodge in Katmai National Park
Glacier margarita (actually made with ice from the Holgate Glacier!) while aboard the Spirit of Adventure touring Kenai Fjords National Park
We also made memorable toasts in a few surprising locations. While on a boat ride through Kenai Fjords National Park, the crew harvested ice deposited by the Holgate Glacier (the main attraction on our all-day tour) and used chunks in festive margaritas. Another day, about 90 minutes into a float trip down the Placer River (also glacier-adjacent), our guide magically pulled out a thermos and cocoa mix, and we got to enjoy exceptionally scenic hot chocolate right then and there on the raft.
A very scenic hot chocolate, provided by our rafting guide while floating along the Placer River
Raspberry fritter and dirty chai (enjoyed during one of the many hours on our tour bus), Alpine Cafe and Bakery
Alaska isn’t without its baked goods, and the two best were at bakeries in the Girdwood ski area. At Alpine Cafe and Bakery, the raspberry fritter was airy and packed with fruit; meanwhile The Bake Shop’s famously large sweet roll had fluffy, citrusy inner layers with almonds and glaze on a crispy top.
Sweet roll with lemon glaze and almonds at The Bake Shop
Fruits of the Forest pie with apples, rhubarb, blackberries, raspberries, and strawberries, and Alaskan birch sundae with organic Alaskan birch syrup and birch almond brittle crumble, aboard the Wilderness Express train
One last pair of standout desserts came aboard the Alaska Railroad train to Denali. We were seated in the Wilderness Express dome car, with sweeping views of the scenery, and our trip included lunch in the lower-level dining area. We couldn’t choose between the two desserts, and I’m very glad we ended up with both. The pie, gooey with five different fruits, and the sundae with local birch syrup (which tasted like a mix of caramel and maple, and immediately made the list for souvenir purchases) and brittle crumble, both matched the extra-special atmosphere of the entire ride.
Finally, on the last day of the trip, I had the chance to stop at one of the ubiquitous drive-up coffee shacks I saw throughout the state (the drive-up part is especially useful during the colder months, I hear). My coconut mocha, with real milk chocolate stirred in, was a luscious morning treat.
Coconut milk chocolate mocha, Black Bear Coffee Company
Travel Eats documents my food adventures while traveling.
We had originally scheduled this trip to celebrate our first anniversary in April 2020, but we all know how that timing turned out! More than a year later, we were even more grateful for a substantial change of scenery and the ability to travel across the country now that we were fully vaccinated. I enjoyed finally visiting a city I’d always heard so much about and the variety of cuisines available.
SD rock crab with coconut curry rice, drawn butter, and toasted bread, Ironside Fish & Oyster
Of course, my top priority was fresh seafood, and Ironside Fish & Oyster in Little Italy didn’t disappoint. The local rock crab was beautifully served with fragrant, creamy coconut curry rice in the cavity. The extra effort to dig out the sweet meat for a dunk in the drawn butter was definitely worth it. My other half also experienced a revelatory dish: chowder fries (exactly what it sounds like). I’m now tempted to recreate this combination at other restaurants, regardless of the confused looks that might ensue.
Chowder fries with clam, bacon, and potato, Ironside Fish & Oyster
“Honey walnut” cauliflower with tempura cauliflower, fermented sweet chili sauce, watermelon radish, and cilantro, Ironside Fish & Oyster
The tempura cauliflower with a zippy chili sauce was a welcome veggie addition to our meal. I also sampled a couple of briny oysters (with especially pungent horseradish!), washed down with a Buenaveza salt & lime lager from local Stone Brewing.
King’s Tide and Nautilus oysters on the half shell with mignonette and horseradish, Ironside Fish & Oyster
The grand seafood finale came in our last dinner of the trip at C Level: a platter with salmon tartare, Old Bay-rubbed shrimp, an ahi tuna-crab salad-mango salsa tower, and a half-dozen oysters. It was decadent and refreshing, with so many of my favorite ocean flavors. C Level’s sherry-topped lobster bisque was also top-notch. Besides the food, the main draw of this restaurant on Harbor Island was the sweeping skyline views, which made the experience even more special.
Seafood platter with a half-dozen oysters, a half-pound Old Bay peel & eat shrimp, a mini ahi stack with crab and mango salsa, and salmon tartare with taro chips, C Level
Island Prime’s lobster bisque with butter-poached lobster, sherry, and brioche croutons, C Level
We also saw great views at Pier Cafe, a waterfront restaurant in Seaport Village. The crab cake appetizer made an excellent snack after lots of exploring, especially when paired with a gingery happy hour cocktail with strawberry, basil, and mint.
Crab cakes with seared blue crab, roasted corn pico, jalapeño remoulade, and bed of greens, Pier Cafe
Strawberry Bay Breeze happy hour cocktail with spiced rum, strawberry puree, fresh mint & basil, and ginger beer float, Pier Cafe
Another San Diego food priority was Mexican cuisine, so I was happy to discover a family-owned taco shop a short walk from our hotel that served breakfast burritos. The savory chorizo, egg, potato, salsa, and cheese were well-blended and tightly wrapped in the tortilla. Just half of this hefty burrito was the perfect fuel for a day at the renowned San Diego Zoo.
Rancho breakfast burrito with chorizo, potato, salsa fresca, egg, and cheese wrapped in a flour tortilla with salsa verde, Lucy’s Taco Shop
And continuing with the outrageously-topped-fries theme, we sampled tsunami fries from Lolita’s, which featured both carne asada and shrimp as meaty toppings, as well as cabbage- and pico-laden fish tacos.
Tsunami fries with carne asada, grilled shrimp, guacamole, sour cream, cheddar and cotija cheese, and two fish tacos with grilled basa fillet, cabbage, salsa Mexicana, and salsa blanca on soft corn tortilla, Lolita’s Mexican Food
Our most captivating restaurant experience of the trip was at Morning Glory, a popular brunch spot in Little Italy with an opulent, pink-washed interior and tons of fun details (like the champagne vending machine across from our table). I went with the cheesy khachapuri and the coconutty Irish coffee, and both hit the spot for high-end brunch fare.
Khachapuri with mozzarella, feta, olive oil, egg, butter, and bacon, and Irish coffee with Irish whiskey, coffee, coconut butter, and vanilla cream, Morning Glory
The best bites of the meal, though, were the fluffy Japanese-style soufflé pancakes – sky-high, custardy cakes paired with syrup and not-too-sweet whipped cream. They were a unique kind of delicious, and I can see why they’re a best-seller.
Soufflé pancakes with butter, uncut pure maple syrup, and whipped cream, Morning Glory
We’d also heard great things about the exquisite creations at Extraordinary Desserts, and after a lot of gazing through the glass display case, we chose a slice of cake decked out with rose petals and pink and white chocolate shavings, hinting at the guava mousse, strawberries, and Kirsch-infused vanilla layers inside. A celebration-worthy slice, to be sure.
Slice of Shangri-La cake with white chocolate mousse, guava mousse, fresh strawberries, whipped cream, and Kirsch-infused vanilla cake, Extraordinary Desserts
Split scoop of chocolate gooey brownie ice cream and salted, malted cookie dough ice cream, Salt & Straw
We rounded out our dessert experience with ice cream from Salt & Straw, a scoop shop I’d visited in its original Portland location many years ago, but has since expanded to more West Coast cities. The salted, malted cookie dough flavor lived up to its name, pleasantly salty with a ribbon of rich malted fudge.
I was also very happy to stumble across charming Daniel’s Coffee, a tiny stand inside the colorful Spanish Village Art Center in Balboa Park near the zoo. My iced dirty chai was one of the best I’ve had.
Iced dirty chai, Daniel’s Coffee in Spanish Village Art Center
One last gem came when we took the ferry over to Coronado Island. Clayton’s Coffee Shop was an endearing kitschy retro diner with bottomless “great diner coffee,” a massive menu, and a walk-up window slinging pie and milkshakes. My caprese-inspired avocado toast, while requiring a little construction, was a great mix of California flavors, and the side of creamed corn (that I amped up with some shakes of Tapatio hot sauce that seems to be ubiquitous in Southern California) was classic and comforting.
Avocado toast with tomatoes, mozzarella, olive oil, and herbs, with homemade creamed corn and “bottomless cup of great diner coffee,” Clayton’s Coffee Shop
This is part of a series of posts about Chicago Restaurant Week 2021, held March 19–April 4. To browse past Restaurant Week coverage between 2013 and 2020, click here.
Fried chicken biscuit sandwich with pimiento cheese and picked red onion on a ranch biscuit
Best Bite: I’m thrilled to finally post about Scratchboard Kitchen, which has quickly emerged as a favorite of mine in the year they’ve been open in downtown Arlington Heights (even amidst all the pandemic pivots). Their Restaurant Week brunch menu was a chance to enjoy both savory and sweet, plus a well-balanced Bloody Mary to start. The chicken biscuit sandwich, with pimento cheese and pickled onions, was cheffy comfort food at its finest.
Citrus toast with mascarpone, citrus, fennel, pollen, and pistachio
Scratchboard Bloody Mary with scratch-made mix and premium vodka
Other notes: The strikingly pretty citrus toast was also a hit, dusted with fennel pollen and pistachios with a layer of creamy mascarpone underneath. The ever-rotating pastries here are always delicious, and these were no exception: a lovely apricot pop tart and banana-chocolate mini loaf with a layer of toasted coconut. The sun started shining onto our patio table shortly after they arrived, which ended the meal on an even higher note.
Banana, chocolate, and coconut mini loaf and apricot pop tart with caramelized honey icing
