Categories
Restaurant Week

Chicago Restaurant Week 2015: It’s here!

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.

Restaurant Week dessert, Homestead on the Roof
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!

2015 Reservations: Knife & Tine // Ada Street // Michael Jordan’s Steak House // Coppervine // The Bedford // Big Jones // Fig & Olive // Tanta // TWO

Categories
Best Bites Chicago Lists

List: From coffee to cocktails, seven of my favorite sips lately

It’s finally summertime in Chicago, so I’ve got beverages on the brain. Here’s a round-up of a few recent favorites.

Rum cocktail, Homestead on the Roof

With bursts of blueberry, thyme, and lemon, plus lots of ice, this rum-based cocktail was frothy and refreshing.

Rum cocktail, Homestead on the Roof
Rum cocktail with blueberry-thyme, housemade falernum, lemon, and angostura – alongside Homestead’s always-stellar bread basket

Homestead on the Roof, 1924 W. Chicago Ave., Chicago.

Cortado, Intelligentsia Logan Square

Once you order this off-menu beverage that combines espresso and milk in perfect balance, you’ll never go back (and, to be honest, this is also what you order if you want to impress a barista!). It was perfect to sip slowly as I lost myself in a great book.

Cortado, Intelligentsia Coffee Logan Square
Cortado on the sidewalk patio, accompanied by my latest read, “The Goldfinch”

Intelligentsia Coffee, 2642 N. Milwaukee Ave., Chicago.

Mango-orange-kiwi juice with honey, Meli Cafe

I fell in love with this unique tropical juice combination and the added silky sweetness from the honey.

Mango, orange, and kiwi juice with honey, Meli Cafe
Mango, orange, and kiwi juice with honey

Meli Cafe, 540 N. Wells St., Chicago.

Masala chai latte, Reno

I’ve sung Reno’s praises before, but this spicy chai became my new go-to for camping out to get a couple hours of work done.

Masala chai latte, Reno
Masala chai latte

Reno, 2607 N Milwaukee Ave, Chicago.

Blood orange Radler, The Radler

This beer cocktail screamed summer, from its fiery orange color to its citrusy, fizzy, and thoroughly thirst-quenching character.

Blood orange Radler, The Radler
Blood orange Radler with Ayinger Brau Weisse and blood orange soda

The Radler, 2375 N. Milwaukee Ave., Chicago.

Dark Matter Chocolate City draft iced coffee, Longman & Eagle

While there’s no actual chocolate in this draft iced coffee, the cocoa notes and bold, fruity complexity make it the dreamiest of morning beverages, especially outside on the patio with a splash of cream.

Dark Matter Chocolate City draft iced coffee, Longman and Eagle
Dark Matter Chocolate City draft iced coffee (on the patio, of course!)

Longman & Eagle, 2657 N Kedzie Ave., Chicago.

Hot chocolate, La Colombe

Dark, rich hot chocolate is always a treat, but even more so in such a beautifully intricate cup and saucer.

Hot chocolate, La Colombe
Hot chocolate

La Colombe, 1552 N. Damen Ave., Chicago.

Categories
Restaurant Week

Recap: Chicago Restaurant Week 2014

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.

Beef stroganoff with mustard spaetzle, mushroom, and peppered cream Graham Elliot Bistro
Spicy Moroccan carrot salad with Greek yogurt, ginger, lime, and grilled scallions, inspired by Alice Waters Ada Street
Gooey butter cake and The Travel Agent dessert cocktail, with CH vanilla-infused rum, limoncello, lemon, and peychaud’s bitters CH Distillery
Braised pork shank “off the bone” and carnaroli risotto with squash, caramelized onions, and wilted kale Naha
Bread basket with assorted breads, house pickles, honey butter, and tomato-herb oil Homestead on the Roof
Red apple orchard sangria (shiraz, brandy, apple	juice, and cinnamon sticks) at our fireside table ZED451
Prime beef meatballs RPM Italian
Steak frites with sauce au poivre Mon Ami Gabi

For even more Restaurant Week, view last year’s recap, or browse all coverage.

Categories
Chicago Restaurant Week

Restaurant Week 2014: Homestead on the Roof

This is part of a series of posts about Chicago Restaurant Week 2014, held January 24–February 6. Check out the 2013 recap, or browse all Restaurant Week coverage.

Dinner at Homestead on the Roof

Bread basket with assorted breads, house pickles, honey butter, and tomato-herb oil
Bread basket with assorted breads, house pickles, honey butter, and tomato-herb oil

Best Bite: As soon as the bread basket arrived, with jars of honey butter and tomato-herb oil ready to slather on cornbread and laminated brioche, I knew it was going to be an exceptionally thoughtful meal. Fresh, seasonal ingredients came together beautifully in all three courses, but dessert is the one I’m still thinking about most. The dish was a tantalizing combination of rolled dark chocolate cremeux, tiny crystallized thyme leaves, bourbon-scented powder, a slick of toasted marshmallow, and earthy beets two ways: in thin vanilla slices and as creamy sorbet. I loved everything about it – which I never thought I would say about a beet dessert. See full menu.

Beet dessert with chocolate cremeux, crystalized thyme, and beet buttermilk sherbet
Beet dessert with chocolate cremeux, crystalized thyme, and beet buttermilk sherbet

Other notes: The pan-fried, maple-glazed sweetbreads entree packed richness into a light portion. I’m proud to report that two of my girlfriends were feeling adventurous and ordered the sweetbreads as well – both were first-timers, and both approved! I also loved the whimsical tuft of cotton candy on top of the chestnut dessert, among other creative garnishes. The indoor space had a rustic feel, with reclaimed windows as creative dividers, but I’m looking forward to going back in the spring for the full outdoor rooftop experience.

Maple-glazed sweetbreads with pickled pears and salsify puree
Maple-glazed sweetbreads with pickled pears and salsify puree

The details: Homestead on the Roof, 1924 W. Chicago Ave., Chicago.

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