Chicago, Restaurant Week

Chicago Restaurant Week 2017: Brunch at Appellation

This is part of a series of posts about Chicago Restaurant Week 2017, held January 27–February 9. View all of this year’s meal recaps, or browse all Restaurant Week coverage from 2013-17.

Duck confit and vegetable hash, Appellation

Duck confit and vegetable hash with cheddar grits and poached egg

Best Bite: Appellation is the full-service restaurant attached to Pastoral’s relatively new Andersonville location, and was among those offering brunch this year. I’m usually more of a savory brunch person, so the duck confit hash with delicata squash, carrots, and poached eggs was just what I wanted. The cheesy grits at the bottom of the bowl were also a welcome switch from the typical potato base. However, the dish that left the very best impression on me was actually the pancakes. I’m not sure whether it was the dense texture of the cakes or the orange butter on top, but they were excellent.

Buttermilk pancakes, Appellation

Buttermilk pancakes with orange butter and warm maple syrup

Other notes: The baked eggs in squash cream were another creative take on a classic savory dish, especially because you could load up each slice of baguette with a pile of prosciutto, arugula, and the creamy eggs. I was so full at the end of the meal that I didn’t even browse the cheese and artisanal food selection for which Pastoral is most known – that will have to merit its own separate visit.

Baked eggs, Appellation

Baked eggs in squash cream with proscuitto San Daniele, agro dolce onions, arugula, and baguette

The details: Appellation, 5212 N. Clark St., Chicago.

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Chicago, Restaurant Week

Chicago Restaurant Week 2015: Dinner at Big Jones

This is part of a series of posts about Chicago Restaurant Week 2015, held January 30–February 12. Check out recaps from 2014 and 2013, or browse all Restaurant Week coverage.

Big Jones Dinner

Alligator and andouille sauce piquant, Big Jones

Alligator and andouille sauce piquant with Louisiana gator tail and house-made andouille simmered in a piquant red sauce, served with popcorn rice

Best Bite: I went into this Louisiana Mardi Gras–themed menu knowing I wanted to order the gator tail as my main course, and it exceeded my expectations. Tender pieces of alligator and andouille sausage swam in a fiery red sauce, right at that heat level where you’re acutely aware of the intensity of the spices, but aren’t slowed down or overwhelmed by them.

Skillet cheddar cornbread, Big Jones

Skillet cheddar cornbread with Hook’s cheddar, jalapeños, and scallions

Other notes: The second-course skillets of golden cornbread were a hit with the whole group, irresistibly augmented by cheddar, scallions, jalapeños, and plenty of butter. It was fun to have a classic Mardi Gras king cake as dessert, too – colored sugar and all. Our party of seven was seated at a table right in the window, which made it feel like an extra-special feast.

The details: Big Jones, 5347 N. Clark St., Chicago.

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