Best of The Best Dining In Chicago

New Restaurant Reality Show Casting Call March 28th

Laura Hansen — Fri, 26 Mar 2010 22:56:12 +0000

Do you have an idea for America’s next great restaurant? Are you sitting on a billion dollar concept? If you think your restaurant idea has what it takes to go national and bring in millions of hungry Americans, read on…

From NBC and Magical Elves, the Emmy Award-nominated producers of “Project Runway” and “Top Chef,” comes a big-event competition that will award one contestant the opportunity to see their idea turned into reality with a new restaurant chain opened in three cities across America! The contestants’ fate will be decided by a panel of some of the most important names in both the dining and business worlds that will invest their own money in the final restaurant chain and have a huge stake in the ongoing success of the game’s winner.

There are TWO options for you to apply:

Attend an OPEN CALL
Follow the directions on their website for SUBMIT BY MAIL instructions.
(Hint: pitching in person is fun.)

They will be holding an open casting call in Chicago at:
CHICAGO
Sunday, March 28
Chipotle
28251 Diehl Road
Warrenville, IL 60555
10am – 2pm

Please go to http://www.nbc.com/casting/ for all information, to download an application and pre-register for an open casting call at one of the eight stops on the nationwide casting bus tour. Along with a filled out and signed application and a photo-ID, we want you to bring anything you feel would help pitch your restaurant concept. Elements could be visual, edible, audible (jingle anyone?) or even wearable. . . Keep in mind you will have a limited time to pitch your idea, so make it count.

You can also can follow the bus tour on Twitter @magicalelves, with photos and video available on nbc.com/americas-next-great-restaurant.

Charlie Trotter: Out of Vegas Baby

Laura Hansen — Wed, 24 Mar 2010 17:55:56 +0000

As this blog had been one of many that officially made the announcement about Charlie Trotter’s opening of his Restaurant Charlie in Las Vegas, we now make the announcement of its closing. Restaurant Charlie was located in the Palazzo Las Vegas resort.

This is one of a few blows to the Trotter brand (not because of the quality of the food itself) – but more about the decline in business and leisure travel.

The Restaurant C in Los Cabos Mexico had closed in November of 2008.

Trotter had plans to open up restaurants in New York and inside the Elysian Hotel in Chicago. New York looks like it still could be an option.

Coincidentally, Chef David Burke closed his namesake restaurant in the Venetian hotel the same day that Trotter’s closed.

Although Trotter’s brand is really strong here in Chicago, the fact that he does not have a national cooking show may impact his ability to scale in big cities.

Opening April 10th – 33 West Trattoria

Laura Hansen — Tue, 23 Mar 2010 18:23:55 +0000

Chef Amaury Rosado, owner of Chef Amaury’s Epicurean Affair, is opening his newest creation, 33 West Trattoria.

This will feature Italian inspired cuisine with a Chef Amaury Twist. It will serve both lunch and dinner and will be open daily. There is a full bar with 20 seats and outdoor seating during the warm weather months will provide approximately 16 more seats with a view of the Fox River.

Trattoria West, a white tablecloth restaurant with an entree average of $14-15 for dinner, will be downtown Aurora’s first regional Italian restaurant so Rosado is planning on being busy.

33 West will highlight Italian wines but will also serve American and domestic wines as well. “I am very excited about this new restaurant,” says Rosado. “We are in a newly developed area and other new restaurants are opening right here on New York Street as well, so we will have some fun neighbors and we all serve different cuisine.”

Rosado is known for his attention to detail, working with small, local farmers and sourcing only the freshest, most sustainable ingredients for Chef Amaury’s, which, he is proud to say is 80 percent organic.

His restaurant was recently honored with the “People’s Choice Award” at PADS’s annual Taste of Hope benefit to end homelessness.

With a deep interest in food and the culinary arts, Rosado attended CHIC and later opened Chef Amaury’s Epicurean Affair, which is celebrating its 8th year.

Easter Brunch at Trader Vic’s

Laura Hansen — Sun, 21 Mar 2010 22:17:48 +0000

We are officially entering into Easter brunch season, so I will be keeping you informed about both city and suburban options. LH

This Easter, Trader Vic’s will offer Chicagoans both the tropical escape and the traditional, coveted Easter fare they crave. The Easter menu-with-a-twist will feature a Lamb and Turkey carving station, Omelete station, Chilled Shrimp, Pecan French Toast, fresh fruits and more. Complete list of menu offerings below.

WHEN: Sunday, April 4

10:00 AM – 3:00 PM

COST: Adults: $34.95 per person; Children 12 and under: $13.95 per child.

RESERVE: 312.642.6500. Reservations Strongly Recommended.

MENU:

Grass-Fed Wisconsin Lamb and Ham Carving Station

Chilled Shrimp

Free-Range Egg Omelette Station

Herb Roasted Yukon Gold Potatoes

Green Beans and Carrots

Eggs Benedict with Tomatoes, Spinach and Canadian Bacon

Sausage and Bacon

Caesar Salad

Mashed Potatoes and Gravy

Pecan French Toast

Fresh Fruits

Cheesecake and sorbet

Top 10 iPhone Foodie Apps

Laura Hansen — Thu, 18 Mar 2010 21:19:14 +0000

In a non scientific poll, I estimate that 75% of my friends and family have iphones. I have not joined the club – yet. I still have a phone that just makes and takes phone calls. However, the allure of phone apps keeps drawing me in. Here’s some apps for foodies posted by Ronald O’Carlson from: http://iphonetouch.blorge.com/2010/03/15/top-10-best-foodie-apps-for-i phone/:

The world is a beautiful place, especially when you’re seated in front of a plate, bowl, bag, cup, mug, etc. of your (new) favorite food. Find the best nosh and dining wherever you and your iPhone or iPod touch happen to be at the moment with these great foodie apps.

Of these apps, my favorites are Local Eats, Urbanspoon and Yelp. Of course, Yelp isn’t a foodie app per se as it’ll help you find just about anything you’re looking for whence out and about, which is a good thing if you’re looking for a Thai restaurant near an open drug store on a Sunday — word.

The hot new app in this lot in Foodspotting, which helps you find good eats and includes an element of competition that encourages users to find, rate and, quite naturally, enjoy local cuisine.

Celebrate National Corn Dog Day

Laura Hansen — Mon, 15 Mar 2010 23:01:02 +0000

Every year like clockwork Ican anticipate an email from Gus Paschasis announcing National Corn Dog Day and how Evanston’s own “Weiner and Still Champion” will be celebrating the occasion. You know this corn dog was made with a lot of love. LH

Saturday, March 20 is the officially designated day to celebrate a great, truly American food – the corndog, according to www.corndogday.com
National Corndog Day coincides with the Saturday of the final 32 teams in NCAA basketball tournament. This Saturday is the only day all year that one can watch a quadruple-header of college basketball games from start to finish without having to change the channel. Therefore, to celebrate the excitement of the college basketball tournament, and have fun with friends, many people eat Corndogs!

One of the only local sources for freshly-made, hand-dipped Corndogs is going all out. At The Wiener and Still Champion, Corndogs are now offered in more ways than anywhere else on the planet. Says owner Gus Paschalis “We developed our own recipe for the ultimate and they’ve really taken off. But now we’re gilding the lily.” In addition to the standard Corndog (officially Dippin Dogs™ at The Wiener and Still Champion), the restaurant is offering a wide array of dippin sauces to enhance the Dippin Dog. “We’ve spent the last year developing all these sauces. We have more than just mustard or ketchup available – you can get a mild sauce, a garlic aoli, spicy mustard, curry ketchup, honey mustard, and even our own Argentine garlic and herb sauce. They each go well with a Dipping Dog, and each gives the dog its own unique personality.” Paschalis notes they all also go well with his “Somewhat Famous” fresh hand-cut French Fries.

To celebrate National Corndog Day on Saturday March 21, The Wiener and Still Champion will offer Dipping Dogs for the one-day-only special price of $1.25 each. In addition, they will be giving away free any choice of dipping sauce to anyone who purchases three Dipping Dogs. Additional sauces are only 50¢ each.

Wiener and Still Champion is located at
802 Dempster St.
Evanston, IL 60202
(847) 869-0100

http://www.wienerandstillchampion.com

Vote for Chicago’s Top Chef Master

Laura Hansen — Sat, 13 Mar 2010 12:54:57 +0000

The folks at Dining Chicago are sponsoring a contest (that coinsides) with the upcoming second season of Top Chef Masters that starts on April 7th. There are 22 local chefs competing including Graham Elliot Bowles, Rick Tramonto, Marcus Samuelsson and David Burke.

Post a comment on who you beleive will win before April 7th and you have a chance of winning a bevy of prizes including gift certificates to some or Chicago’s finest restaurants.

For all the details and to cast your vote, visit http://www.chicagochefcontest.com/

Best Fried Chicken

Laura Hansen — Tue, 09 Mar 2010 23:38:58 +0000

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.

Mag Mile’s Best Wine Lists

Laura Hansen — Sat, 06 Mar 2010 12:34:08 +0000

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.

Firkin: Now that’s Really Satisfying

Laura Hansen — Tue, 02 Mar 2010 00:29:17 +0000

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/