Our friends over at Time Out Chicago went on a rendevous to find some of their favorite fried chicken places…LH

The chicken at one sixtyblue

Photo: Jill Paider

Evanston Chicken Shack Regulars at this roadside dive know to call in their orders ahead of time so they don’t have to drool for 20-plus minutes waiting for their fresh-from-the-fryer, juicy birds. A steady stream of NU students and fried-chicken fanatics go bonkers for the slightly peppery, battered chicken dinners, complete with fries, cole slaw and bread for sopping the grease. Wings—served with hot, smoked or honey-barbecue sauce—rival nearby Buffalo Joe’s for hometown favorite. 1925 N Ridge Ave, Evanston (847-328-9360). El: Purple to Central. Lunch, dinner (closed Sun). Average main course: $7.

Harold’s Chicken Shack #24 Out of 50 or so locations of this “chicken king” empire, why did we choose to highlight this one? After sampling our weight in wings, we believe it’s the best. Order the four- or six-wing plate, ask for it “fried hard” (extra crispy) with pepper (lemon-pepper if you want zing), and get both mild and hot sauce on the side for dipping. If you can’t make it home without tearing into the bag, prepare for your car to be covered in crunch. 407 E 75th St (773-488-9533). El: Red to 79th. Bus: 75. Lunch, dinner. Average main course: $5.

Hearty  There are other, lighter paths to take at Hearty, but why not go the route of extreme gluttony, starting with fried mac-and-cheese squares followed by glorious fried chicken with creamed collard greens. Start with a cocktail (all of them are solid) and end with the warm and fragrant New England Indian pudding. 3819 N Broadway (773-244-9866). El: Red to Sheridan. Bus: 22, 36, 80, 151. Brunch (Sun), dinner (Wed–Sun). Average main course: $20.

Ina’s Judging from the long lines on weekends, people seem willing to wait forever for the Scrapple (a crispy, slightly spicy polenta-like dish flanked by eggs and chorizo) and Heavenly Hots (sour-cream pancakes). The question is, now that Ina has added some new breakfast items—chicken and waffles; breakfast sandwiches; salmon patties—will the regulars be willing to try something new? They should, because Ina has suspended dinner service until the spring—so if they want the fried chicken, they gotta put the Scrapple down. (Or eat both.) 1235 W Randolph St (312-226-8227). El: Green, Pink to Ashland. Bus: 20. Breakfast, lunch (Mon–Sat) (dinner suspended until spring). Average main course: $9.

one sixtyblue At this West Loop favorite, chef Michael McDonald amplifies classics with seasonal ingredients in dishes like the Sonoma duck breast with acorn squash and black kale. Specials like $4 burgers (and $4 craft beers) on Thursday nights in the bar and the $8 fried chicken on Wednesdays are hard to resist—and even harder to find a seat at. 1400 W Randolph St (312-850-0303). El: Green, Pink to Ashland. Bus: 9, 20, 65. Dinner (closed Sun). Average main course: $25.

Pearl’s Place We’ve learned the hard way to be patient with the long waits. But don’t worry: The fried chicken is so damn juicy and sealed in a crunchy, pepper-flecked exterior; the collard greens so tender and flavorful with pork bits; and the sweet-potato pie so fragrant with cinnamon and nutmeg that we’d wait forever. 3901 S Michigan Ave (773-285-1700). El: Green to Indiana. Bus: 1, 29, 39. Breakfast, lunch, dinner. Average main course: $12.

Toreore Chicken is the main (okay, only) thing on offer at this fast-food spot in the mega Korean market Super H Mart. Thanks to patented mixed-grains crust and fryers bubbling with 100% vegetable oil, the finished product is trans fat–free and nearly greaseless, but far from tasteless. Purists should stick with the plain marinated, dipped and fried version, while those game for vaguely odd but addictive flavors should venture out and order half garlic and half sweet-and-spicy. Super H Mart, 7801 N Waukegan Rd, Niles (847-965-0311). Lunch, dinner. Average main course: $16.

West Town TavernWe wish every neighborhood had a cozy spot like this—unfussy food, fun wines, and jeans and suits mingling sans attitude. Chef-owner Susan Goss and her husband, Drew, keep us coming back weekly for different nightly specials, like Monday’s killer buttermilk biscuit–and–fried chicken platter, made with Goss’s great-grandma’s recipe. 1329 W Chicago Ave (312-666-6175). El: Blue to Chicago. Bus: 9, 56, 66. Dinner (closed Sun). Average main course: $18.

Read more: http://chicago.timeout.com/articles/restaurants-bars/83310/8-restauran ts-with-great-fried-chicken#ixzz0hj0rbGb2

Nomi
Michael Bottigliero, wine writer at the Windy City Wine Guy, has come out with his opinion on the best Mag Mile restaurant wine lists.  They sure sound right to me. LH

There’s no doubt that Chicago’s Magnificent Mile has alot to offer, and wine is no exception.  Some of the best restaurants in the world are offering amazing dishes for both lunch and dinner.  Besides great company, only wine goes better with the cuisine and scenery, and these restaurant have the cellars to please any afficionado:

TRU. They have over 1800 selections and Wine Director Chad Ellegood is out to make sure diners have all options available.  Wines from Austria, New Zealand, Greece, Chile, Slovenia and more will pair up with any dish Chef Rick Tramonto and their whimsical kitchen can come up with.

NoMI. Though the recent departure of Master Sommelier Fernando Beteta leaves them with huge shoes to fill, he leaves behind a stocked cellar and great list.  Champagne Salon, DRC Le Montrachet Grand Cru, Chateau Haut-Brion, Petrus, Gaja Barolo, Clarendon Hills Astralis, and Araujo Estate are just some of their decadent selections.

Spiaggia. Not only are they a Chicago institution, but Wine Director Stephen Alexander has put together a very good Italian list to pair with Chef Tony Mantuano’s award winning cuisine.  Take a tour up and down “the Boot”!

Pelago. They are one of Chicago’s newest restaurants but are already staking their claim with nominations for Jean Banchet and James Beard Awards.  Located in the Raffaello Hotel, their luxurious setting, excellent cuisine and a well rounded all-Italian list.  Over 150 selections have been picked by Wine Director Domenico Masrici.

C-House. This marriage between the Affinia Hotel and Chef Marcus Samuelsson has made Chicago a real winner.  Not only do they have great dining, but they also have C-Bar, a great spot to share fresh seafood and drink, and C-View, a rooftop bar and lounge.  Plus, sommelier Lucas Henning has put together a fine list full of wine, cocktails and sake.

Les Nomades. Many accolades have adorned this excellent new restaurant and Chef Christopher Nugent, and the list is no let down.  It is mostly comprised of French selections from Burgundy, Bordeaux, Champagne, Rhone, Alsace, and the Loire.

The Bar

Firkin is tucked in to quaint, “Mayberry like” downtown Libertyville.  It’s located next to its sister restaurant The Tavern.

 Manager Tom Olsen warmly greeted me and Giles from the Great American Cheese Collection.  Giles had been selling Tom cheese for many years and they had yet to meet. 

 Although Firkin has received a lot of attention for it’s deep collection of beer and vodkas (10 Best Suburban Bars, 50 Best Beer Bars), I was there to check out their food.  I would call this a bar and restaurant where the food has equal footing with the liquor.  And we can’t say that about many bar/restaurant combinations. 

 How can I judge it as such?  For one, it’s a “scratch” kitchen (they don’t purchase their food pre-made, except for some dessert offerings.  They also source ingredients locally (a local farm for a new upcoming burger, the local farmers markets).  To top that off, they are sourcing “best in class” ingredients like Giles cheese and Nueske applewood smoked bacon.  I embarrassed myself once at the fancy food show by eating all the smoked bacon samples from Nueske.  It’s just really good stuff.  They also use Boars Head meats in their sandwich offerings. 

Warned Goat Cheese

 And, finally this: Giles had a side sample of their coleslaw.  I love to try coleslaw from a variety of places and think that if a chef really cares about the taste of the coleslaw, well – they care about everything.  And, I was happily surprised.  The coleslaw piqued my taste buds with sweet (a touch of honey), spice, vinegar.  There was “stuff” going on. Tom said he’s “been working on it” for weeks just to get the right blend.  I love that!

 On this afternoon, we started by sampling the warmed goat cheese in a roasted tomato sauce.  The dish (in general) reminded me of a common tapas dish.  The tomato sauce had an inspiring kick and a deep tomato flavor.  It was just right. Then, the heat was comforted by that warm, mellow goat cheese.  Fire, comfort, creamy texture.  I would eat this every day.

Potatoes with Blue Cheese

 We moved to the Queso Fundido appetizer with rock shrimp, bay scallops and Chihuahua cheese.  So, in my mind, I was still picturing the taste of a typical queso fundido with chorizo.  This had seafood that stood up for itself intermingled with that warm stringy cheese and a nice broth on the bottom.  There are many who say cheese and seafood don’t belong together, but I believe they do!

 Firkin’s whole menu is very eclectic and anyone should be able to find something to warm their belly.  They have wings, pizza, quesadillas, baked escargot, fried asparagus, welsch caerphilly, warm sourdough pretzel’s.  Doesn’t it all make sense?

 We moved on to entrée’s.  I sampled their bbq pork (suggested by Tom’s wife).  I asked before ordering whether this swung sweet or savory. Tom said “yes, all of that and some spice.” He was not kidding.  I’ve never tasted pork dressed this way.  It was Thai flavored and hit all taste combinations in my mouth.  It’s served with cool, seasoned- just-right garlic mashed potatoes with sautéed peppers and onions. 

 I spotted some potatoes with blue cheese on the menu and asked for a side of them. I died and went to heaven.  The potatoes were thin sliced and cooked in balsamic and seasoned. They were topped with melted blue cheese.  In that moment (and the next day!), it was the best thing I ever ate.  The tanginess of the cheese, the soft comfort of the potatoes – just great bar food to sop up the booze.  I wasn’t sopping on this afternoon, but that would be a great way to use this dish.  There may have been other ingredients involved.  I am not sure I could duplicate this dish.  However, Tom – if you are out there reading this – please don’t take this off the menu!

 Giles sampled their Tallgrass burger (grass fed, hormone free) with slices of his Laack Brother’s aged white cheddar (which Tom highly recommends for a burger) medium rare.  It was gone and part of a second in no time.

 Firkin honors all holidays; we were just coming off Mardi Gras and they’ve started moving into St. Patrick’s day.  The chef adds holiday authentic dishes. 

 Next up: the menu is being re-configured.  Some of the classics will stay, but they are changing it up quite a bit.  The menu will also include beer parings so you’ll know what beer tastes best with each entrée.  They will continue to tell their patrons where they source their great ingredients and will continue to “evolve” dishes to make them better and better.

 I have to include a section about the beer.  If you are a beer connoisseur and have not made a visit to Firkin, the time is now.  They have Trappist Ales, Belgium offerings, Lambic, beers from England, Canada, and Germany to name a few.  They even have a gluten free beer! 

 Just a few more beers I’ve never heard of include such great names as Surly Furious, Kasteel Rouge, Trumer Pils, Mighty Arrow, Hairy Eyeball, Choklat and Supper Club. 

 Drive on down or up to Libertyville to eat the food and drink the beer at Firkin.  I guarantee you will find something here you’ve never had before that will become a favorite.

 Firkin

515 N. Milwaukee Ave

Libertyville, IL 60048

847-367-6168

http://firkinoflibertyville.com/

The new James Beard Foundation semi-finalists include a healthy selection of chefs and restaurants from Chicago and the Suburbs. There is a total of 397 semi-finalists that will be voted on March 22nd in New Orleans.  The winners will be chosen May 3rd in New York City. LH

OUTSTANDING RESTAURANTEUR

Donald J. Madia: Avec, Big Star Taqueria and Bar, Blackbird, The Publican and The Violet Hour

Richard Melman, Lettuce Entertain You Enterprises

Paul Kahan (photo courtesy of Sky Full of Bacon Blog)

OUTSTANDING CHEF

Jean Joho – Everest

Paul Kahan, Blackbird

OUTSTANDING RESTAURANT

Les Nomades

Spiaggia

RISING STAR CHEF

Josh Adams, June, Peoria Heights, IL

BEST NEW RESTAURANT

Cibo Matto at the Wit

Dish served at Alinea

OUTSTANDING PASTRY CHEF

Mindy Segal, Hot Chocolate

OUTSTANDING WINE SERVICE

Alinea

NoMi at the Park Hyatt

OUTSTANDING WINE AND SPIRITS PROFESSIONAL

Brian Duncan, Bin 36

Alpana Singh, Lettuce Entertain You Enterprises

OUTSTANDING SERVICE

Alinea

Carlos, Highland Park, IL

Chef Koren Grieveson, Avec

BEST CHEF GREAT LAKES

Michael Carlson, Schwa

Curtis Duffy, Avenues at the Penninsula

Koren Grieveson, Avec

Bill Kim, Urbanbelly

Chris Nugent, Les Namades

Arun Sampanthavivat, Arun’s

Bruce Sherman, North Pond

Giuseppe Tentori, Boka

Paul Virant, Vie, Western Springs, IL

 
James, our great server!

I was invited to sample the menu at LuxBar and it had been some time since I’d been there.  Friday late lunch – in the main room next to the cozy fireplace. The Olympics were on, and some TV’s were tuned to discussion about Tiger Woods.

 Luxbar is owned by Gibson’s Restaurant Group which also brings us the famous steak house, Quartino, and Hugo’s Frog Bar.  It’s also known for having a well stocked bar, and a great wine list (with many selections by the glass).  So, many of their casual menu offerings are the perfect accompaniment to a few cocktails.

 I brought along my friend Katherine – who’s bigger than life personality can fill a room.  She would make a nice taste mate for the festivities.  We met James, our server and spent a little time getting to know him.  He did not know he’d be spending the lion’s share of the afternoon with us – but I do think we grew on him!  He’s a responsible and mature young man who’s studying to be a science teacher (everyone knows we need more of them!).  He also takes care of his customers.  As I have written before – make sure the front of the house is in order.  I complimented James to the chef – he’s lucky to have such a caring employee.

 As you may know, Luxbar is smack dab in the middle of the Rush Street area – so there are a variety of patrons that can show up there:  conventioneers, beautiful people from the neighborhood, film and television stars and regular Joe’s.  I think the menu fit’s the neighborhood.  We sampled from their lunch/appetizer fare.

 We tried the baby back ribs. James suggested we have the sauce on the side (and that was a good suggestion).  The ribs did have a rub on there – but either the rub was not spiked enough with flavors, or was applied lightly and close to cooking – either way the rub or the rib flavor did not stand out.  The ribs were small and did not have a lot of meat to sink yourself into either.  The accompanying cole slaw was watery and bland.

Truffle Fries

 Here’s some good news.  We tried the truffle French fries with grated parmesan served with a garlic aioli sauce.  These were just plain yummy!  There was a combination of crispy and soft fries (which I prefer).  They applied the truffle oil just right. This can be difficult – most people use a heavy hand.  Just a very light touch gives the fries some depth of flavor and earthiness that is perfect.  The parmesan cheese gave a nice, appropriate saltiness.  And, the garlic aioli was terrific – I thought about showering in the stuff.  Would that be a good thing?

 We tried the steak and black bean chili.  No one should be afraid of heat here.  It was much more like a beef and bean soup.  The meat was broken down so it tasted like mom’s pot roast.  Now, don’t get me wrong, I love mom’s pot roast – but I wasn’t expecting it in chili.  They used little black round beans. They felt al dente to me – I wanted those beans to spend a few hours in the chili.  And, there was no substantial chili seasoning to be found; it was much too mellow for my taste. 

 I was interested in the steak and iceburg wedge – that retro 70’s salad that’s easy to execute but hard to master. I asked James about the blue cheese dressing.  The wedge salad typically has blue cheese, blue cheese dressing, bacon and tomatoes.  He brought out a sample of the blue cheese dressing and the choir started, and the angels sang!  Yes, it was supercalafragalistic blue cheese dressing!  I started to swoop the fries in the dressing.  I started getting anxiety thinking that I would have to lick that little cup he gave me dry! I am an admitted snob about blue cheese dressing, and I tend to get really excited when I find a good one.  The last one I loved was at Jim McMahon’s (now closed) sports bar/restaurant on Milwaukee in Glenview.  And, what was it about the dressing that makes it great?  Why, it’s a kick of Tabasco.  The chef was kind enough to give us the basic ingredients. I think I can do a pretty good job (and perhaps you can too) with the listed items.  So, the steak wedge salad was a home run due to the terrific blue cheese salad dressing.  All of that smoked bacon, diced tomato and “good” blue cheese helped it’s yummyness as well!

1/2 of a steak & iceburg wedge salad with blue cheese

 Luxbar has so many other choices we did not get to: a variety of sliders, burgers, sandwiches and soups.  It’s also got some great sides like truffle mac and cheese, tangled onions and roasted veggies.  Desserts include retro favorites like a banana split, cookie sundae and chocolate cake.

 All in all, the experience was good – the atmosphere, James our server, a discussion with the chef, and great fries and blue cheese dressing filled our tummies with Friday afternoon happiness!

LUXBAR BLUE CHEESE DRESSING INGREDIENTS

 Mayonnaise

Buttermilk

Blue Cheese

Onion Powder

Tabasco Sauce

Worcestershire Sauce

Salt and pepper to taste

 LUXBAR

18 E Bellevue Place

Chicago, IL

312-642-3400

www.luxbar.com