2009 Best Dishes in Chicago
The chefs, restaurants and cuisine in Chicago just keeps getting better and better. In 2009, we saw the rise of “distinct” casual and almost communal dining. Does fine dining experiences still exist in Chicago? Absolutely. And, most have weathered the economic storm. We have had some casualties in all restaurant categories, and this will continue in 2010. Those that survive have at least one or all of the following qualities:
Sea Scallops at Sepia
1. Great food, exceptional service
2. An established brand (think Rick Bayless)
3. Local sourcing for products
4. A unique sustainable culinary experience (think Moto or Alinea)
Since Best of the Best’s mantra is to find “exceptional dishes” that will be our best of 2009 focus. However, my #1 choice was an entire multi-course dinner where almost every dish was exceptional.
1. Fois Gras and Petite summer corn cappuccino at Restaurant Michael. This full dining experience was outstanding – however, Chef Michael Lachowicz most certainly knows his way around fois gras. It is exceptionally prepared and I would easily drive an hour just to eat this. His corn soup was light and breezy and a perfect seasonal course.
Duck Gyro at Taxim
2. The lobster dumpling and aged ribeye steak at David Burke’s Primehouse. There was five courses to this meal, and two were exceptional. The creamy soft and inviting texture and taste of that little dollop of a dumpling seemed to melt in my mouth. Same with the steak – it was both aged and cooked to perfection.
3. Sea scallops at Sepia – I just wrote the review recently for Sepia and enjoyed the entire dining experience. However, those moist, sweet, succulent sea scallops were seared to perfection and remain implanted on my palate.
Fois Gras at Restaurant Michael
4. Duck gyro at Taxim. My meal at Taxim was a fun experience – the Mediterranean flavors dancing, mingling and taking unexpected turns. However, that duck gyro was moist and so full of flavor that I would beg the chef to keep it going and going.
Ribeye Steak from David Burke’s Primehouse
5. Quesadilla de Cuitlacoche at Amelia’s Mestizo Grill. Again – what a nice dining experience with the commingling of flavors I am unaccustomed to. That quesadilla hit the entire flavor spectrum – sweetness, tart, spice and texture. I could not name for you ½ of the ingredients – even if I had it 20 times. But I remember the tasting experience
There were many other best dishes – but they were experienced by me with my culinary rat pack friends. We have eaten our way through several countries and promise to come up with some great dishes in 2010.
I look forward to 2010!
