stroopwafel – Hillary Weller

This is part of a series of posts about Chicago Restaurant Week 2017, held January 27–February 9. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013-17.

Chicken sate skewer, de Quay — Chicken sate skewer with beef and vegetable nasi goreng, peanut sauce, and traditional condiments

Sauteed shrimp, de Quay — Sautéed shrimp with shittake mushroom-fennel-roasted garlic dumplings, babi pangang beurre blanc, green beans, and pickled hot peppers

Best Bite: De Quay’s combination of Dutch and Indonesian cuisines has intrigued me ever since they opened, so Restaurant Week felt like the right time to try it out. Both entrée options had a lot going on – the marinated, lightly charred chicken skewers came with spicy rice, mild pickles, and two sauces; the pan-seared shrimp were joined by mushroom dumplings, green bean-pickled pepper salad, and a rich panang beurre blanc. They both showcased a broad range of influences, but still came together well.

Brabant roll, de Quay — Brabant roll with pork farce and smoked rookworst with pistachios rolled in puff pastry, with groningen mustard veloute and dried fruit compote

Other notes: The brabant roll was the first-course winner, a decadent appetizer that brought together flaky pastry, smoky pork, dried fruit, and mustard sauce. And while I was jolted at first by the neon green buttercream atop the cocoa cake, it worked nicely with the curried pineapple. We also had the warm housemade stroopwafel with a generous helping of vanilla ice cream on the side, and while humble in appearance, we agreed it was far superior to any stroopwafel we’d ever had.

Nederlands cocoa cake, de Quay — Nederlands cocoa cake with pandan buttercream and curried pineapple compote

The details: de Quay, 2470 N. Lincoln Ave., Chicago.

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