This is part of a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.
Coppervine Dinner
Bourbon-poached Asian pears with pie crust, brown butter custard, dark chocolate crumb, bourbon ice cream, and anise hyssop blooms | pairing: Portuguese madeira
Best Bite: Coppervine’s dessert was the most memorable for me. Asian pears, possibly my favorite fruit, were poached in bourbon to become the focal point of a deconstructed pie. All the flavors worked, from crust to crumb to ice cream – although really, how could you go wrong with bourbon ice cream? And because Coppervine also focuses on beverage pairings for each of its dishes (the Restaurant Week menu was no exception), the dessert was nicely paired with a caramel-toned madeira from Portugal.
Trout sashimi with young coconut rice pudding, thai basil oil, pineapple, and wonton | pairing: cocktail with cachaça, ginger root, citrus, and orgeat
Other notes: My favorite pairing of the meal was the cocktail that came with the first course. Citrusy cachaça and spicy ginger were a perfect match for the pineapple, red chiles, and Thai basil oil that accompanied the trout sashimi. The first course also earned points for creativity from the coconut rice pudding underneath the trout, meant as a clever spin on the typical sushi rice used for nigiri. I was surprised by how well its sweetness harmonized with the other flavors. I liked the aesthetic of the dining area, too, especially the literal copper vine of silvery leaves overhead.
Coppervine’s last service is February 14, 2015.
The details:Coppervine, 1962 N. Halsted St., Chicago.
This is part of a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.
Michael Jordan’s Steak House Dinner
Garlic bread with Wisconsin blue cheese fondue
Best Bite: Ever since my first visit a few years ago, Michael Jordan’s has been synonymous with garlic bread for me. Specifically, theirs is the best I’ve ever tasted, and was the subject of one of my very first blog posts (thankfully, I finally have a better photo). The blue cheese fondue poured over the top was just as luscious this time around, and made a wonderful start to our meal. Fittingly, dinner ended with cheese as well: the mascarpone cheesecake had an enchantingly airy texture, with two kinds of sunny orange to cut the sweetness and a little extra punch from the fresh mint.
Mascarpone cheesecake with blood orange curd, graham crumb, and cara-cara oranges
Other notes: Michael Jordan’s is a steak house, after all, so my sky-high, mid-rare filet was another knockout – though that smoked garlic jus on the plate would even have made a basketball taste good. The salad course was a nice surprise, a healthy wedge of gem lettuce surrounded by heirloom cherry tomatoes, onion straws, and a not-too-thick buttermilk-scallion dressing. The portions were so generous that I took home leftovers, especially because we added sides of parmesan-crusted creamed spinach and fries that were dusted with an addictive sweet BBQ seasoning.
Petite filet mignon with gruyere potato gratin and smoked garlic jus
This is part of a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.
Ada Street “Last Meals” Dinner
Night Moves cocktail with cold-brewed coffee, Amer Picon, cardamaro, rum, and cream
Best Bite: As I mentioned in my Restaurant Week preview, Ada Street’s menu was inspired by the last meal requests of famous criminals. Of all the creative options, my favorite actually ended up being the fourth course, a silky after-dinner drink based on the simple black cup of coffee that was requested by serial killer Aileen Wuornos. The top of the drink was frothy and cocoa-dusted, and it immediately reminded me of a dark, boozy version of Julius Meinl’s iced mélange, an all-time favorite of mine.
Roasted pork loin with corn pudding and pickled red onion
Other notes: The pork loin entree had great textural contrast, particularly because of the crunchy pickled onions. This dish was based on the last meal of Rainey Bethea (the last person to be publicly executed in the U.S.), whose request included pork chops, mashed potatoes, pickled cucumbers, and cornbread. I also enjoyed the combination of rustic strawberry jam with juicy fried chicken, meant to resemble the bucket of KFC Original Recipe chicken and pound of strawberries that were both part of John Wayne Gacy’s request. And for dessert, Jeni’s dark chocolate ice cream with a micro mint garnish made a fine approximation of the two pints of Ben & Jerry’s mint chocolate chip that were requested by Tim McVeigh.
This is part of a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.
Knife & Tine Brunch
Breakfast sandwich with coffee-cured bacon, fried egg, cheddar, and house mayonnaise with fingerling potatoes
Best Bite: I’m happy to report that my first-ever Restaurant Week brunch was a major success. Knife & Tine’s menu price included an entree, two sides, and a drink, so our group of six ordered strategically in an effort to taste as many different things as possible. I was floored by the sheer variety of rich, creative dishes that eventually hit our table: cheesy grits, smoky pork sausage patties, buttery fingerling potatoes, nutty pumpkin bread, fluffy biscuits with cardamom-scented cara cara orange jam – and those were just the sides! My breakfast sandwich combined many of the best flavors on the table, especially the mingling of fried egg with bacon cured in brown sugar, coffee, and cinnamon.
Salted butterscotch croissant-style donut
Other notes: They weren’t technically on the Restaurant Week menu, but the salted butterscotch croissant-style donuts were fantastic (and helped me understand the cronut craze a little bit better). I also loved the cinnamon biscuit beignets, a plateful of sugary, bite-size rounds with a vanilla bean dipping sauce. As a bonus, our group was fortunate enough to sit at the chef’s table, enclosed by silver-toned wallpaper and a crystal chandelier overhead.
The details:Knife & Tine, 1417 W. Fullerton Ave., Chicago.
If it’s your first time visiting my blog, welcome! This is the first in a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.
Towering dessert from Homestead on the Roof, Restaurant Week 2014
It’s hard for me to believe that this is already my fourth year celebrating Restaurant Week in Chicago (and my third year blogging about it). I’m going bigger than ever, eager to sample as much fantastic food as possible across nine total reservations. My picks span a range of cuisines, from upscale Peruvian to classic Louisiana Mardi Gras fare (I’m totally ordering the gator). And like last year, I’ll be checking out Ada Street’s themed menu: all the dishes are inspired by the “last meal” requests of famous criminals. Just read through the choices, and then tell me you aren’t intrigued.
As always, I’m also excited about my dining companions, which include two dozen different people this year. I’m kicking things off tomorrow morning with my first-ever Restaurant Week brunch at Lincoln Park’s Knife & Tine. Check back in the coming days to hear how my nine meals went!
Travel Eats documents my food adventures outside of Chicago.
I dined on four Restaurant Week menus in as many days during a recent trip to New York. From the Financial District up to Harlem, and from Bowery over to Meatpacking, each three-course meal was distinctly delicious – here’s a round-up.
Dinner at Delmonico’s
Classic baked Alaska with walnut cake, apricot jam, banana gelato, meringue, and crème anglaise
Best Bite and other notes: Counting its earlier iterations, Delmonico’s is hailed as the oldest fine dining restaurant in the U.S., and this meal certainly had the most old-school feel, complete with mahogany-paneled walls and monogrammed china. Delmonico’s also lays claim to conceiving the classic baked Alaska dessert, which came in the form of a spiky, marshmallowy mound that encased banana gelato and almond cake. The equally delicious entree, a petit filet mignon with red wine sauce, creamy potatoes, and charred cauliflower, had the simplicity and execution you’d expect from such a storied steakhouse. See full menu.
Petit filet mignon with Delmonico potato, charred cauliflower, and cabernet wine sauceDelmonico’s classic interior, including the mural that was inspired by a 1940’s photo
Best Bite and other notes: I’d never been to one of Chef Daniel Boulud’s restaurants, and was impressed not only by the food, but also the decor – especially the mirrored walls emblazoned with culinary quotations. For dinner, I happily slurped down four briny East Coast oysters with a garlicky champagne mignonette and devoured the plump duck and pork belly sausage with grainy mustard. My favorite course, though, was the playful dessert. The bourbon chocolate sundae was vanilla ice cream topped with chocolate syrup and bourbon, and then scattered with cubes of all textures – dense chocolate brownie, bourbon gelee, crispy chocolate-chip cookie – all underneath one big whipped cream cloud. It was my favorite ice cream dessert since the Choco Taco at Little Goat here in Chicago. See full menu.
Bourbon chocolate sundaeDuck and pork belly sausage with housemade sauerkraut, glazed turnips, and fingerling potatoes
Mac & greens with smoked gouda, NY cheddar, and caramelized onions
Best Bite and other notes: Red Rooster seemed to truly capture the spirit of Harlem, with vibrant colors and all kinds of cultural relics. I was also thrilled that Chef Marcus Samuelsson himself was at the restaurant that day, and stopped by our table to say hello! I really enjoyed all three courses: the coconut-cauliflower soup fragrant with lemongrass, the oh-so-cheesy mac ‘n’ collard greens, and the cinnamon-sugared doughnut holes with light sweet potato filling. See full menu.
Red Rooster doughnuts with sweet potato filling and cinnamon sugarColorful interior of Red Rooster
Mapo tofu with black bean sauce, Chinese long beans, and thai basil
Best Bite and other notes: Spice Market is the Southeast Asian-influenced restaurant in Chef Jean-Georges Vongerichten’s dining empire, so it seemed like a fun, shareable pick for Restaurant Week. Ornate and dimly lit (please excuse the lighting in the photos!), the palatial space fit right into the buzzy Meatpacking District. Food-wise, the mapo tofu was the winner, with chunks of tofu, chewy rice-cake slices, and Chinese long beans lacquered in black bean sauce. There was also irresistible crunch in the grain salad – we later learned it was millet and amaranth – amidst lots of veggies and a tangy tamarind vinaigrette. See full menu.
Crispy grain salad with tamarind vinaigrette
The details:Spice Market, 403 W. 13th St., New York.
This marks the end of my second year of Chicago Restaurant Week coverage. I’m happy to report that I enjoyed eight meals between January 24 and February 6 that were part of the annual dining promotion – and yes, that’s one more than in 2013, because that’s how I am.
Here are all of this year’s posts, listed below in chronological order.
Best Bite: When it comes to French bistro fare, steak frites is about as classic as it gets, and this version was transportive. The well-seasoned steak was a tender medium-rare, the frites were especially crispy, and the peppery sauce was rich with just enough creaminess. The mini dessert trio was just as well executed, though; and I was certainly relieved to not have to choose between mousse and crème brûlée. See full menu.
Dessert trio with chocolate mousse, crème brûlée, and meyer lemon sorbet
Other notes: The oven-roasted escargots were an indulgent start to the meal, but perhaps even better was dipping pieces of our still-hot baguette into the leftover garlic-herb butter. I couldn’t let those remnants go to waste! The cozy bistro environs were perfect for discussing exciting upcoming travel plans with two girlfriends, especially over a food-friendly Côtes du Rhône red.
Piping hot baguette to start the meal
The details:Mon Ami Gabi, 2300 N. Lincoln Park West, Chicago.
Best Bite: The meatballs boasted major beef flavor, with enough moisture to retain a smooth texture, and the house-made ravioli was silky and nutty. But it was the chocolate budino dessert that stole my heart: a rich chocolate pudding with a salt-flecked layer of caramel, and crunchy coated cocoa nibs on top. I didn’t understand why the handle of its accompanying spoon was quite so long, but it didn’t stop me from finishing every drop. See full menu.
Bill’s chocolate budino with salted caramel and cocoa nibs (plus an extra-long spoon)
Other notes: Bill and Giuliana Rancic are partners in the restaurant, so I assumed the dining room’s aesthetic would be ultra-polished for its clientele – and it was, everything in stylish black and white. The “cicchetti” of provolone-stuffed peppers and florentine frittelles were nice snacks to start off the meal.
Ravioli a la RPM with walnuts and arugula pesto
The details:RPM Italian, 52 W. Illinois St., Chicago.
Red apple orchard sangria (shiraz, brandy, apple juice, and cinnamon sticks) at our fireside table
Best Bite: ZED451’s churrasceria-style format was a hit with our group of nine. The $33 menu price included all we could eat from the “harvest table” of salads and charcuterie, plus unlimited chicken, steak, and salmon, and a final dessert, so it was an especially good Restaurant Week value. Several of the harvest table’s offerings were creative, flavorful mash-ups, such as guacamole deviled eggs and caesar salad made from brussels sprouts. With so many more eclectic options than that of a standard salad bar, it was even easier to fill up before the meat arrived. I also took the suggestion of a sign at the charcuterie station and saved some of the Shiraz butter to spread onto a piece of sirloin (it was a great suggestion). A pitcher of cinnamon-apple sangria also suited the festive occasion. See full menu.
Broccoli cheddar soup, brussels sprout caesar salad, guacamole deviled eggs, spicy Thai apple and carrot salads, sautéed wild mushrooms, and more bounty from the harvest table
Other notes: Somewhere between our second round of salads and the first round of meat, our server brought miniature, meat-studded biscuits served in a repurposed escargot pan – with melted butter in the middle round spot – that were very popular at our table. The buzzing atmosphere was great for a large group, with our long table extending out from a sizable round fireplace in the center of the room. As a final touch that was befitting of tony River North, the restaurant offered us a free private shuttle that took us a few miles north toward our next destination.
