We are calling ours ‘gaucho barbecues.’” Each of Nacional’s four 30-inch skewers-tenderloin medallions, fire-roasted skirt steak rubbed with green mole, shrimp and scallop, or chimichurri roasted vegetables-feeds two people. “They usually have large skewers with meat. “This is not similar to what they’re doing,” Hockett said. Tim Hockett, a corporate chef for Nacional’s Lettuce Entertain You Enterprises, corrected us. 31) sounded suspiciously like the concept at Fogo De Chao, Zed 451, and the rest of the all-you-can-eat boys from Brazil. We thought the recent menu evolution at Nacional 27 (325 W. “We funnel-batter them and fry them and serve them with ice cream.” “Snickers, Milky Way, Reese’s Peanut Butter Cups,” says Nick Daoud, the owner and a former hot-dog vendor for the Park District. That’s all well and good, but the place may become known for something else: deep-fried candy bars ($5). 77), a laid-back 50-seat spot opening on June 5th, proffers craft beers, organic liquors, and all kinds of bar food made in-house by Jason Noel, formerly of Elliott’s in Edison Park. And all to-go containers are made from corn-based or potato products that break down quickly. We’ve used high-efficiency light bulbs wherever possible. We have a smoked fish trio as a special appetizer: cured Tasmanian sea trout Idaho rainbow trout and pan-seared Lake Erie yellow perch with a mustard cucumber sauce. We are making our own “spam.” And using Tallgrass Beef from Kansas for our house burger and our steaks. House-made waffle chips with a Gouda fondue. I wanted to be a positive part of society. Life and the products we use can be so positive for the earth. It set forward the notion that every meal in a restaurant can be this way. Cooked it up with walnuts from the trees, English peas, mint, and butter that I picked up from the local farmers’ market. SS: My wife and I went to New Zealand for our honeymoon, and we caught this beautiful trout. My first job was at Green Dolphin Street, and then I bounced around a lot: Rhapsody, Bin 36, Atlantique, started my own catering business. 77), Sanders’s organic-minded contemporary American spot in North Center, opened last week.(Note: Pollack slipped in for an early visit and was impressed with the orange vinaigrette–spritzed pea salad, the pan-fried golden trout, and a creative spin on strawberry shortcake that included lime mascarpone–stuffed berries and almond brittle.)ĭ: First things first. FYI: Another trusted FOD who visited also drooled over the burger and crisp/pillowy fries, and describes the place as “woodland haven-meets-The Violet Hour.”īrowntrout (4111 N. Quietest seats in the house are the stools at the back bar, and the adjacent covered patio looks nifty if summer ever comes. Whipped ricotta is an inspired topping for the house-made strawberry sorbet, so the evening ended on a high. Loved the juicy wood-grilled burger and herb-flecked crispy fries but was dismayed by the amount of fat on the pork loin. That annoyance aside, Pollack’s early dinner report came back decidedly mixed: Grilled ramps were a simple pleasure from the ever-shifting menu, but the cornmeal soup, despite its creamy base and a load of smoked ham hocks, lacked zest. 31), Pilsen’s hot new boîte from the Lula Café team. The phone is not in service yet but unless you are a party of six or more you can’t make a reservation anyway at Nightwood (2119 S. “I was asked by a waitress, ‘Would you care for an orange juice?’ I said, “‘If it needed me.’” – Carl Barron (b. It’ll be some charcuterie but also some serious cooking.” When the place opens on or around September 15th, expect a couple hundred well-chosen wines. “Jimmy and I are going to guide him through it. Bannos’s son, Jimmy Bannos, Jr.-a veteran of various Mario Batali places in New York ( Esca, Lupa, Del Posto) for the past five years-will be the chef at the 65-seat Mag Mile spot on the ground floor of what some people know as “the Bob Newhart building.” “This is his first exec chef job,” says Harris, who is also collaborating with Bannos Sr. Michigan Ave.), a Mediterranean “cheese, wine, and swine” spot. Scott Harris (Mia Francesca) and Jimmy Bannos (Heaven on Seven) (plus a third well-known chef who wishes to remain anonymous for now) are at work on The Purple Pig (500 N.
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