A visit to Kinzie Chophouse on Valentines weekend delivers each couple a personal champagne toast and complimentary box of chocolates.  Couples can choose the custom-tailored Valentine’s Day Menu available with wine pairings ($119.95 per couple) or without ($99.95 per couple).

An authentic Chicago neighborhood restaurant, Kinzie Chophouse  with its warm classic interior,  is the perfect backdrop for  a romantic dinner.

Other promotions, include special $20 Winter Delights,  a 3-Course Prix Fixe Dinner Menu and  the “Under the Spring Tuscan Sun” Wine Dinner.

Champagne & chocolate valid only with an advanced reservation.  Mention the promotion when making your reservation.  Available Friday, February 13th-Sunday, February 15th.

Kinzie Chophouse
400 North Wells Street
Chicago, IL 60654
312.822.0191

 

By: Laura Hansen 

“She was so wild that when she made French toast she got her tongue caught in the toaster.” Rodney Dangerfield

It was one of those Sunday’s that could not be more perfect – sun and the softest of breezes keeping the sun’s warmth from being oppressing. I arrived at Roy’s and promptly spotted one empty table outside, ordered a spicy Virgin Mary and awaited Allan’s arrival. He showed up right away and so did my Mary.  WOW – there was some serious horseradish action in that drink. Too much for me, even though I enjoy a kick.

June was the official launch of brunch for this highly acclaimed restaurant.  And, due to their location, right across from Holy Name Cathedral – why wouldn’t Roy’s open for bunch?  Roy’s is known for Hawaiian fusion cuisine – explained as incorporating bold Asian spices, a focus on seafood and embracing local ingredients.  Honestly, I feared that pineapple would be on every dish…and it’s not my favorite.  Something happened as a child where my mother served some chicken with pineapple and that was the end of it for me. I’m happy to say that fruit served during Roy’s brunch is exactly where it is supposed to be. 

Michael, our server – was really enjoyable.  He’d worked in New York for Mario Batali and a few other well known chefs AND he is a cook in his own right – so our conversation regarding food could go anywhere.

Roy’s Chef Kevin Dusinski (an Illinois native) has five star credibility; he honed his skills at the Peninsula in the highly lauded restaurant Avenues.  Kevin has been leading the culinary creations at Roy’s since 2004 – and has earned high praise. Chef Dusinski’s challenge – how to create a brunch menu that weaves the Hawaiian fusion cuisine into the equation.  Well, it has been created…quite successfully.

In addition to a la carte choices, Roy’s has a fixed menu that includes a choice from the appetizer, entrée and dessert offerings for a fixed price of $26.95.  If you’re looking for a nice buzz while brunching, you can choose the unlimited mimosas option for $38.95.

Let’s get eating. Allan orders the highly recommended house cured salmon – served with cucumber ribbons, granny smith apples, watercress and a caraway lemon dressing.  The salmon was excellent – everything else on the dish was a mild accoutrement.   

 Wild Mushroom Ravioli

I tasted the wild mushroom, brie and ricotta ravioli served with crispy leeks, asiago and a  tomato cream sauce.  The raviolis were very subtle and earthy at the same time. The ricotta was mild, I detected no brie, and the cream tomato sauce was also on a light note. No one flavor stood up, but all was pleasant (and not incredibly filling as you might think.)

For the entrée, Allan ordered the Hawaiian sweet bread French toast, served with a blackberry compote, and Chambord Chantilly cream.  Okay – does everyone remember being at a party in the 80’s where they served those rounds of Hawaiian “sweet” bread with a vat of spinach dip in the middle?  Of course you have!  Well, this is the same type of bread used for the French toast – wow!  What a terrific idea.  I will try this at home.  The bread is thick, sweet and a perfect partner for melting whipped butter and warm syrup.  They served a nice selection of fruit on the side with that lovely and light cream sauce on top.

I ordered the Loco Moco – a grilled sirloin patty, garlic fried rice, and two fried eggs on top.  Here’s what made this a winning dish – the chef “seasoned” the ground sirloin patty. He did not just season the patty on the outside, but through the meat….just like I do at home!  As many times as I’ve eaten hamburgers at all types of places, perhaps 1 in 150 actually dig into the meat with seasoning.  And the seasoning was spectacular.  That burger was sitting atop the fried rice – which was not as much about the garlic, but had a certain semi sweetness to it that was welcomed against the savory burger seasoning.  Placing two perfectly cooked fried eggs on top just added comfort.  I am certain that this would be a great dish to have while sporting a hangover.  This was not my situation, but now that I’ve thought of it – well, I’ll just keep it in mind.

 Creme Brulee

We were able to sample all three desserts.  The cream brulee was nice – there was a hint of lemon (I believe) incorporated into the custard which made me so inquisitive I kept eating more. (Note: these are the kinds of stories I tell myself when I eat all the dessert).  The Melting hot chocolate soufflé with little splashes of raspberry sauce on the plate was simply wonderful. It was made to perfection. So, I felt guilty eating it.  The Carmel apple cheesecake was my least favorite – but that is a personal bias … I am not a fan of cheesecake.

Go to Roy’s, bring your hula skirt and feel the wave of Hawaiian inspired cuisine.

Roy’s – Chicago

(312) 787-7599

720 N. State Street,  Chicago IL 60610

http://www.roysrestaurant.com/

BAKED APPLE CINNAMON FRENCH TOAST

Courtesy of:: http://www.kingshawaiian.com/recipes/breakfast/

Makes 4 Servings

Ingredients
1/2 loaf (16 oz. pkg.) King’s Hawaiian Sweet Bread, cut into 1-inch cubes
4 eggs, slightly beaten
1 1/2 cups milk
1/2 cup sugar, divided
2 tsp. ground cinnamon, divided
1 large apple, peeled, cored and thinly sliced
2 tbsp. butter or margarine

Preparation

1. Preheat oven to 350° F.
2. Place bread cubes in greased 8×8-inch baking dish.
3. Combine eggs, milk, 1/4 cup of sugar and 1-1/2 teaspoons of cinnamon in medium bowl; mix well.
4. Pour half the egg mixture evenly over bread cubes. Cover top with apple slices.
5. Pour remaining egg mixture over apple slices.
6. Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in small bowl; sprinkle evenly over apples. Dot with butter.
7. Bake 40-45 minutes until knife inserted in center comes out clean.

ZED451 (739 N Clark St, 312-266-6691)
The rooftop deck at this new restaurant is only one story high, but somehow its short stature only seems to add to the view. At this height, you don’t just stare at the River North condo towers surrounding you-you’re immersed in them, their hundreds of lit-up windows transforming into a mass of fireflies. But the most satisfying part of the view may be knowing that, for once, you’re sitting prettier than those monied condo-dwellers. In fact, this patio is so luxe-featuring an outdoor bar, swank lounge furniture and Zed’s strawberry-kiwi martinis-that those fancy folks in their posh digs might be jealous of you. -David Tamarkin

C-View (166 E Superior St, 312-787-6000) When the 29th-floor, glass-enclosed patio at the companion bar to Marcus Samuelsson’s new seafood restaurant C-House opens in June, it’ll provide stunning views of the city’s South, East and West Sides, mod lounge furniture, a wall of lush greenery and fancy cocktails. Oh, and a Samuelsson-designed bar-food menu-because when you’re this high, you’re going to get the munchies. -David Tamarkin

Park Grill (11 N Michigan Ave, 312-521-7275) To the north: the diamond-shaped roof of the Smurfit-Stone building and the Art Deco Carbide & Carbon building. Just east: our debated, belated but beloved Millennium Park. And on Michigan Avenue, tourists trudge like drones to Bennigan’s. If only they were savvy enough to know that taking in a classic view while chomping on one of the city’s best burgers is much better than choking down a Turkey O’Toole. -Heather Shouse

NV Penthouse (116 W Hubbard St, 312-329-9960) It’s surprisingly easy to tire of this River North spot’s indoor eye candy: attractive, well-dressed people hemorrhaging cash for lackluster cocktails. However, the eighth-floor outdoor terrace, with its semiprivate bungalows, provides postcard-worthy glimpses of a Chicago skyline view that never gets old. -Jake Malooley (Courtesy Time Out Chicago.)

IN THE SPOTLIGHT: Sixteen

Trump International Hotel & Tower Chicago

401 N. Wabash Ave. (Kinzie St.) Chicago, IL 60611;  312-588-8000

Located on its namesake floor of the Trump International Hotel & Tower Chicago, this über-classy, curvaceous dining room is adorned with a massive, twinkly Swarovski-crystal chandelier, soaring ceilings and a sweeping skyline view. The food—as pricey as the setting is posh—hits global notes morning, noon and night. Roll out of bed to a lobster tostada, slurp on red lentil soup midday or procure Colorado lamb loin sous-vide with harissa, salsify and trumpet mushrooms as the sun sets. Aussie-born chef Frank Brunacci is at the helm, and he fashions delicate peekytoe crab dumplings with artichokes and Perigord truffle mousse that’ll nearly make you forget the arm and a leg you’re about to spend. Mind you, they are—excuse the pun—trumped by Kumamoto oysters accented with sprightly apple jelly, celery root slaw and osetra caviar. Unfortunately, entrées, like a trio of pork with Calvados sabayon and mushroom risotto crisps, leave us as cold as the (snooty) service. For dessert, the study of strawberry—a parfait, sorbet and vanilla oil-bound tuile—is an indulgence worth having. There’s also a tasting menu ($82) and a blind tasting menu ($110). Be sure to check out the glass-enclosed wine gallery, which is flush with expense account-worthy vintages (there are only a few selections accessible to mere mortals. (review by www.gayot.com)

——————————————————————————————————————–

HOT LIST

TAKASHI This Asian-toned Bucktown stunner has been everything Takashi Yagihashi promised-and then some. 1952 N. Damen Ave.; 773-772-6170

SIXTEEN Quick: Who’s the chef here? What did you eat? You went just to say you’d been? We thought so. Trump International Hotel & Tower, 401 N. Wabash Ave.; 312-588-8030

SCHWA Michael Carlson’s iconoclastic spot is back: still BYO, still lo-fi, still astounding. 1466 N. Ashland Ave.; 773-252-1466

PIZANO’S PIZZA & PASTA Perfect for a last-minute dinner-if you’ve got a couple of hours to kill waiting for a table. 1808 N. Waukegan Rd., Glenview; 847-486-1777

FAHRENHEIT St. Charles? Before Jean Banchet opened Le Français, no one had ever heard of Wheeling, either. 1890 W. Main St., St. Charles; 630-444-1350

UNCOMMON GROUND If you haven’t been to this Edgewater jack-of-all-trades, you’re the only one. 1401 W. Devon Ave.; 773-465-9801

OLD TOWN BRASSERIE Everyone loves a good brasserie, especially one with Roland Liccioni’s jaw-dropping talents. 1209 N. Wells St.; 312-943-3000

BRASSERIE RUHLMANN STEAKHOUSE Guess we all got past that freedom-fries crisis. 500 W. Superior St.; 312-494-1900

LA COCINA DE FRIDA Andersonville’s new motto: … with tamales and mole for all. 5403 N. Clark St.; 773-271-1907

UNION PIZZERIA As American-and as popular-as apple pie: rustic pizza out of a wood-burning oven. 1245 Chicago Ave., Evanston; 847-475-2400

Courtesy: www.chicagomag.com

Chef Jose Garces (Philly’s Amada and Tinto) serves classic Catalan tapas and a la planxa (grilled-to-order) seafood and steaks from an open kitchen at Mercat a la Planxa in the South Loop’s renovated Blackstone Hotel; the hip setting channels Barcelona with a winding central staircase, Gaudí-esque tile mosaics and views of Lake Michigan ­- a mood further fueled by seasonal sangrias and 40 wines by the bottle or glass.638 S. Michigan Ave.; 312-765-0524 Courtesy: Notable Openings/Zagat

NOTE:  Is it just me, or are Chicago’s restaurants becoming more beautiful?  The interiors (and the photographers who shoot them) are amazing.  LH

By: Laura Hansen  LHansen99@comcast.net

“A sauce…..adds something, really two things: a taste as well as the opportunity to think about how the thing was made. This is the same kind of pleasure we derive when we look at a painting; the eye is pleased, while the mind explores the esthetic windings of a technique and a willed structure.”
Raymond Sokolov

It was now actually Brenna’s birthday (does it seem to you that I a lot of my friends are having birthday celebrations lately?)  I do know quite a few Virgos and Libra’s.  The Bears were playing the Minnesota Vikings – and Gioco (http://www.gioco-chicago.com/)  is bustling for brunch on Bear Sunday’s. 

We are three (Dawn, Brenna and me).  As I’ve said before, whenever Dawn is with us, hugging is involved.  Today’s gathering was no exception.  Turns out that Gregory, our waiter, used to work for Dawn at her store Healing Earth on Ashland.  So, our dining experience was kicked up a notch…again. 

We were starving. Brenna quietly ordered a fruit plate (strawberries, melon and watermelon), and fairly quickly these great fresh poppy seed scones arrived with a side of sugary mascarpone.  We devoured these …picture some ravenous lions on a You Tube video. 

Dawn ordered one of Gioco’s most popular dishes: Eggs Benedict with poached eggs and pancetta, served on an English muffin with roasted potatoes. As she is a vegetarian, she skipped the pancetta.  The hollandaise sauce on those eggs was so good I would have brushed my teeth with it (or found as many uses as possible for putting it in my mouth).  Unfortunately, one of the eggs was too well done, but Gregory quickly replaced it.  He had recommended the French toast (aptly named “Brioche Alla Francese) which showed up stuffed with bananas and sprinkled with candied walnuts.  I raised my hand to say “sure, if you make me, I’ll try this.”  The Brioche was fresh, and slathering on the syrup was comforting.  I tend to like my French toast a bit more eggie , but I know that is a personal preference. 

On a whim, we then tried the Carciofi Crostata – an artichoke tart served with caramelized fennel, red onion, oven dried tomato and green olive emulsion.  This was not so successful.  I have never tried green olive emulsion before, but think I would taste it … as green olives are always prominent flavors.  Speaking of flavors, these did not combine well to make the “whole” dish better. 

We were leisurely approaching this nibbling festival, and soon after the bears fans left, we decided to launch into lunch. We ordered a few salads:  Insalata di Cuore di Palma (my personal favorite).  It was served with hearts of palm, radicchio, celery, gorgonzola cheese and lemon oil.  YUM.  It actually tasted tart – more like it was dressed with vinaigrette than lemon oil.  They did forget to put on the gorgonzola – but quickly brought us some to accommodate.  I was so happy to see that gorgonzola that I sprinkled it too liberally for Brenna. Okay, so it did not belong on the scones! The second salad (Brenna’s favorite) was Insalata Di Pera e Pancetta….translation: arugula, fresh pears, pancetta, candied hazelnuts and shaved ricotta in a champagne vinaigrette.  It seemed a little busy to me –   favorite flavors for me were the great, snappy arugula with it’s peppery flavor and the unmistakable ricotta. 

Geez, we weren’t full enough, so bring on the pumpkin crème brulee.  Perhaps we should have started our meal with this?  It was comforting, but we were so full we could not finish it.

Unless you are a bears fan attending a home game after brunch, my recommendation is that you breakfast at Gioco when the Bears are away if it is a Sunday.  I would also request that the loud rock music be replaced.  Funny, after the football crowd left, the pace of the place and the music slowed.  Whew!  We could hear ourselves talk!  That made everything even better.

Hollandaise Sauce

Restaurant Sauce Recipe
Preparation time: 2-3 minutes. Makes 1 cup.  This is the blender version.

Ingredients:

-4 egg yolks

-1/2 teaspoon salt

-1/2 teaspoon dry mustard

-1 tablespoon lemon juice

-One or two drops of Tabasco sauce or a pinch of cayenne pepper (careful not to over do it)

-1/4 pound butter, melted (it will need to be hot at the right time)

Instructions:

-Place the egg yolks, salt, mustard, lemon juice and Tabasco (or cayenne) in your blender bowl

-Heat the butter; get it hot but DO NOT BURN

-Blend for 3 seconds, then (turn on the blender again) and while it is going, pour in the butter (which should be hot). The hollandaise sauce will thicken immediately

Serve Hollandaise over vegetables, poached eggs, seafood or meats. It’s great!

Recipe courtesy of:  http://www.real-restaurant-recipes.com/

History of Hollandaise

Alan Davidison states one of the earliest recorded versions of the sauce dates back to 1758 “sauce a la hollandoise” from Marin’s Dons de Comus.  This recipe included butter, flour, bouillon, and herbs; no egg yolks. Davidson also quotes from MeGee (1990) who explains eggs are not needed at all and proper emulsification which can simply be done with butter.  He also states that if one does wish to use eggs they are not needed in quantities normally called for in traditional recipes.
Other Sauces derived from hollandaise include:
sauce aux capres – add drained capers
maltaise – add blood oranges
mousseline or chantilly – addition of whipped cream
moutarde – with Dijon mustard

Source:  http://www.gourmetsleuth.com/

By: Laura Hansen LHansen99@comcast.net

Come visit us at: http://www.bestofthebestdiningchicago.com

“One cannot think well, love well, sleep well, if one has not dined well.” -
Virginia Woolf

My friend Melissa suggested lunch in the garden at Nomi – www.nomirestaurant.com – and I say “absolutely yes.” Located on the seventh floor in the Park Hyatt Hotel, you know this is a special place, as this classy restaurant has its own elevator (we all should). The name Nomi was actually created as a short cut for “North Michigan Avenue.”

The garden is open throughout the summer – it is a treat to be in the heart of the Mag Mile and feeling rich! Unfortunately, there is some construction going on in the area – so coming in the evening this season is a more pleasant experience. Keep in mind, this was lunch in the garden – and dinner inside Nomi is a different experience.

The website describes the food this way: “Christophe David’s palate-pleasing contemporary French cuisine interweaved with a global flare.” I would agree. It’s an interesting combination of French with an robust offering of sushi. Nomi has taken an interesting position – on their website they list the places they purchase their produce, herbs, truffles etc. Of course, they support local entities – but also purchase food stuffs in Italy.

Keep in mind, any dining at Nomi is not for the faint of wallet – their food is tasty and beautiful; and you pay for the service, ambience, and that gorgeous food. It would not have been named by Forbes as one of the “World’s Top Power Dining Spots” if it was not a place frequented by the rich who show they are famous and the famous continue to get rich.

A light glass of champagne initiated us into our lunch dining experience in the garden, followed by a selection of Artisan Charcuterie: translation – some lovely cured meats well appointed on a wood cutting board. This is always a treat and certainly highlights their choice of quality product, but it does not demonstrate the magic and skill of the kitchen. Our next dish did: Ceviche of Tai Snapper, served with baby fennel, citrus, and coriander leaf. The marriage of these flavors to perfection is an art – and this is one area where Nomi shines. The second great dish was the California roll beautifully presented – stuffed with crab and avocado – which was light and flavorful.

Other dishes tasted included the hamburger (I am always intrigued to try a $21 dollar burger – it makes me anticipate for something really incredible. This was not. The asparagus with goat cheese were nice, and the fingerling potatoes with garlic herb aioli were simply okay. Honestly, I think they just needed to be warm (a feat outside) and to have a light sprinkling of kosher salt.

Nomi Garden is a great place to take a date for nibbles and champagne, or to impress a client.

I chose this recipe for its simplicity, accessible ingredients, and high ratings.

Ceviche de camaron: shrimp ceviche “cocktail”

Servings: Makes 3 cups, serving 6 as an appetizer.

Ingredients

• 1/2 cup plus 2 tablespoons fresh lime juice
• 1 generous pound unpeeled smallish shrimp (I prefer the ones that are 41/50 count to a pound)

• 1/2 medium white onion, chopped into 1/4 inch pieces
• 1/3 cup chopped fresh cilantro, plus several sprigs for garnish
• 1/2 cup ketchup
• 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Búfalo, the latter being on the sweet side)
• About 2 tablespoons olive oil, preferably extra-virgin (optional, but recommended to smooth out sharpness)
• 1 cup diced peeled cucumber or jícama (or 1/2 cup of each)
• 1 small ripe avocado, peeled, pitted and cubed
• Salt
• Several lime slices for garnish
• Tostadas or tortilla chips, store-bought or homemade or saltine crackers for serving

Preparation

1. Cooking and Marinating the Shrimp. Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Scoop in the shrimp, cover and let the water return to the boil. Immediately remove from the heat, set the lid askew and pour off all the liquid. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. Peel and devein the shrimp if you wish: One by one lay the shrimp on your work surface, make a shallow incision down the back and scrape out the (usually) dark intestinal tract. Toss the shrimp with the remaining 1/2 lime juice, cover and refrigerate for about an hour.

2. The flavorings. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jícama and avocado. Taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate if not serving immediately.

3. Serving the ceviche. Spoon the ceviche into sundae glasses, martini glasses, or small bowls: garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines to enjoy alongside.
Working Ahead: The ceviche is best made the day it is served. The flavorings can be added to the shrimp a few hours in advance.

Makes 3 cups, serving 6 as an appetizer.

Recipe courtesy of: http://www.epicurious.com

WARM WEATHER in Chicago means dining outside! There are hundreds of patios to dine on in Chicago, however, not every restaurant should have a patio! I really don’t want to sit on a busy corner inhaling bus fumes and shouting over noise! It’s about ambiance! And these are a few of our favorite spots…

FULTON’S ON THE RIVER – 315 N. LaSalle. Fulton’s on the River is a classic Chicago Seafood and Prime Steak House with an unparalleled devotion to procuring nothing but the best quality ingredients. Seasonal oysters, fresh-from-the-water seafood and 100% USDA Prime Beef are all served with an unrivaled view of the Chicago River and the awesome Chicago skyline. Whether you’re a guest in the dining room, Murdock Lounge, exclusive wine room or on the outdoor Veranda, servers anticipate and accommodate, creating an extraordinary experience. Fulton’s on the River is a great place to celebrate!

CONRAD HOTEL – TERRACE – 521 N. Rush. I love chic rooftops! Who doesn’t?! The Terrace is inspired by the spirit of 1950s South Beach. Enjoy cocktails and tapas in large, comfortable chairs and couches. Sip on wine and enjoy the spectacular views! This luxury hotel is a hidden gem!

BEST KEPT SECRETS – HALSTED’S – 3441 N. Halsted (formerly X/O) and MEDICI on 57TH – 1327 E. 57th. These 2 gems have hidden treasures. Halsted’s patio is out back and Medici’s is out back and on the second floor! The host doesn’t always offer patio seating – sometimes you have to ask.

There are lots of others also, especially all around Rush Street, if you want to people watch and be part of the hustle bustle. And if you feel like a little sand and lake effect, there are great spots at Oak Street Beach and North Avenue Beach!

“Grilling, broiling, barbecuing – whatever you want to call it – is an art, not just a matter of building a pyre and throwing on a piece of meat as a sacrifice to the gods of the stomach.”
James Beard, ‘Beard on Food’ (1974)

Potential clients came into town from New Jersey and suggested dinner at one of the prestigious franchised steak houses well known for expensive cuts of beef and potatoes grown by the Green Giant. I have entertained at these places, and find that I feel the need to be wheeled out due to the gargantuan portion size. As an alternative, I have visited the Weber Grill Restaurant three times in the past five months, and the joy of seeing those fiery kettle drums and tasting smoky meat grilled to perfection cannot be denied.

In our family, we grew up with Weber Kettle Drums practically cemented into the patio – rain or snow could not keep us from our appointed grilling. Amongst the four of us, we have at least nine grills, and all but one or two are Webers. Why? Because there is nothing like the incredible smokiness that soaks into the meat in such a loving way. My brother Chris became so enthralled with grilling that he’s truly become a Weber master … sought after for his amazing brine chicken…cooked “low and slow” … indirect, of course.

Back to the restaurant. So, the gentlemen from New Jersey were pretty darned excited by the row of fiery hot grills and the aroma of grilled meat. We started off with the Weber Sampler – which is a potpourri of great, flavorful choices: Rib Fingers, Beer Can Chicken Tenders, Steak Skewers and BBQ Shrimp, served on Onion Curls. The flavors of the shrimp and rib fingers make one’s tongue dance with the impact of the smoke and their seasoning combined. Weber also has a great romaine wedge salad that I order every time. Their genuine smokey bacon bits are almost sweet, and the blue cheese dressing is top drawer. This particular evening – as an entree, I ordered the rib eye – medium rare. It was cooked to perfection, and had a hint of seasoning that did not deny the cut or suppress the grilling technique.

The gentlemen both ordered the skirt steak marinated with ginger-soy and surrounded by smoky grilled onions and peppers. The sweetness of the ginger soy is the perfect companion for this thin cut of meat. One almost wishes that the skirt steak would stand up to longer, indirect grilling to let that smoke really get inside the meat.

Their “smart marketing” gift on the way out is a sample of one of their famous seasonings. On the way out (we were at the Schaumburg, Illinois location) we noticed a very well placed exercise facility across the street. It makes all the sense for the Weber regulars to saunter over and try to work off all of those delights. My intention (on the next trip) is to try the Asparagus Salad and their classic burger…. after I sign up for the work out!

Chris Hansen’s World Famous Mahogany Brine Chicken Recipe

1) 1 quart cold water

2) 1/3 cup Kosher Salt (Must be Kosher)

3) ¾ cup plain white sugar

4) 5-7 fresh whole garlic cloves crushed

5) 1 bunch fresh rosemary

6) 1 handful fresh sage

7) 6-8 pieces fresh chicken skin on

Combine all ingredients in large pan and bring to steep. Let brine rest to room temperature and add chicken pieces. Brine in solution 3 to 5 hours. DO NOT BRINE OVERNIGHT.

Prepare Weber charcoal grill and place chicken pieces INDIRECT of coals. Add water soaked fruit wood chips to charcoals. I prefer lump wood chunks like hickory or apple. Keep lid on and this should take 45 to 60 minutes based on the size of the chicken pieces.

Remove from grill and place plate or bowl. Cover w/ foil and let rest for 20 minutes. Enjoy!

By: Laura Hansen LHansen99@comcast.net

The Signature Room at the 95th and The Signature Lounge on 96th offer sweeping views of the city sitting atop The John Hancock Center Building at 875 North Michigan Avenue. Matter of fact, they offer the highest public view from the building as The Observatory is actually on the 94th floor!

The Signature Room’s elegant art-deco interior, contemporary American fare and exceptional wine cellar make it an intimate dinner destination spot for both locals and tourists. The owners, Rick Roman and Nick Pyknis, believe strongly in giving back to the community and launched their Charity of the Month Program in 1993.

Each month, The Signature Room at the 95th offers the “Signature Selection” menu, an a-la-carte “specials” dinner menu which regularly features 2-3 selections under appetizers, soups/salads, entrées and desserts. The designated non-profit organization of the month receives 10% of the sales from this menu, which is offered throughout the sponsored month.

The staff has a chance to meet with a representative from the respective organization at each month’s kickoff to learn about their program’s mission and ask questions so they will be able to share information with guests. Since the inception of the program, The Signature Room at the 95th has donated over $500,000 to 160 non-profit organizations in the Chicagoland area.

The 2007 Recipients are:
January: Pathways Center – Chicago
February: Variety – The Children’s Charity of Illinois
March: Emergency Fund -Chicago
April: Chicago Children’s Advocacy Center
May: Kids Fight Cancer- Arlington Heights
June: Help Ease Local Poverty – Chicago
July: Kids In Danger – Chicago
August: American Lung Association of Metropolitan Chicago
September: The Better Boys Foundation- Chicago
October: AIDSCare -Chicago
November: The Salvation Army – Chicago
December: The 100% Foundation- Lake Villa, IL

Local non-profits are encouraged to submit an application to be considered. Each year, applications are accepted through June 15 and then reviewed by the restaurant’s executive committee in the order applications were received, for consideration for the following program year. At the end of July, notifications of selection and non-selection are sent out to all applying organizations.

Then in the following January, The Signature Room at the 95th hosts the “Table for Twelve” Reception, to kick-off the yearly program and honor all upcoming, 12 non-for-profit groups. All profits from the reception go directly to the charity of the month organizations. Thank you Rick Roman and Nick Pyknis for your socially responsible efforts! We’ll hope you serve as inspiration to others to create sustainable venues for paying it forward in their communities.

Derrick Sorles