Restaurant Week

Chicago Restaurant Week 2020: Brunch at Café Ba-Ba-Reeba

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

Cubano bocadillo, buttermilk waffle, and citrus French toast, Cafe Ba-Ba-Reeba!
“Spanish Cubano” bocadillo with braised pork shoulder, mustard aioli, and housemade English muffin; buttermilk waffle with Marcona almond Nutella and bananas; and citrus French toast with goat cheese butter, honey, and berries

Best Bite: The best part of going to a tapas restaurant is getting to spread the meal across many dishes, and Cafe Ba-Ba-Reeba’s Spanish brunch offering was no different. With four of us participating in Restaurant Week, we sampled six breakfast-y plates and three desserts. For my best bite, I’m torn between either the Marcona almond-flecked Nutella that came with the waffles, or the toasted Cubano-style breakfast sandwich with braised pork and mustard sauce.

Sausage fried paella rice and jamon serrano eggs benedict, Cafe Ba-Ba-Reeba!
Sausage fried paella rice with poached egg; and jamón serrano eggs Benedict with hollandaise and housemade English muffin

Other notes: I was glad to see paella factor into the morning menu, made even better after mixing in the poached egg; same with the twist of using Spanish jamón in eggs Benedict. Included in the menu price was a glass of sangria, a mimosa, or a trip to the DIY Bloody Mary bar, all of which definitely bumped up the value. This was technically a Restaurant Week repeat for me – I first went for lunch way back in 2013, when I was apparently just as impressed with the value (and the use of Marcona almonds).

The details: Cafe Ba-Ba-Reeba, 2024 N. Halsted St.Chicago.

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Restaurant Week

Chicago Restaurant Week 2020: Dinner at The Loyalist

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

The Loyalist cheeseburger with onion 3 ways and fries, The Loyalist
The Loyalist cheeseburger with onion 3 ways and fries

Best Bite: I usually don’t pick a Restaurant Week destination because of a cheeseburger, but I’ve been intrigued by The Loyalist’s version ever since it dethroned Au Cheval’s legendary burger a couple of years ago, according to Bon Appetit. Nicknamed the “dirty burg,” it’s an appropriately indulgent affair: the patties are a blend of short rib, chuck, and bacon, and they’re smothered with caramelized onion, thin-sliced pickles, and cheese that oozes over the side of the bun. Considering the richness, two burgers were plenty to share between three of us. Accompanying the plentiful crispy fries were two great dipping options: extra-garlicky aioli and, our group’s surprise favorite, pickling liquid.

Butterscotch pot de creme, The Loyalist
Butterscotch pot de creme

Other notes: While I’m usually satisfied with any creamy butterscotch dessert, this pot de creme was particularly lovely with its salted streusel and dollop of sweet cream. We also made it time to take advantage of some happy hour cocktail specials from our cozy corner booth, and even peeked upstairs at The Loyalist’s upscale tasting menu counterpart, Smyth.

The details: The Loyalist, 177 N. Ada St.Chicago.

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Restaurant Week

Chicago Restaurant Week 2020: Dinner at Galit

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

Mezze of carrots with cuminy-orange glaze, Bulgarian feta, hazelnut duqqa; kale tabouli with pepitas, delicata squash, apples, garlicky-lemony (with nutritional yeast), Galit
Mezze of carrots with cuminy-orange glaze, Bulgarian feta, hazelnut duqqa; kale tabouli with pepitas, delicata squash, apples, garlicky-lemony (with nutritional yeast)

Best Bite: Galit has drawn crowds and received national attention for its modern take on Middle Eastern food, so I was thrilled to snag an elusive Saturday reservation, especially during Restaurant Week. Our dinner was all about texture, perhaps best demonstrated in the kale tabouli. Snappy apples and pepitas mingled with dressed kale and soft roasted squash, all showered with nutritional yeast (an ingredient that’s on the rise as part of the shift toward plant-based diets).

Salatim of labneh with hyssop, sumac, and sesame; cipollini onions a la Grecque with coriander and Bulgarian feta; ezme with Turkish tomatoes and peppers, walnuts, chives, and hot garlic; pumpkin terahi with urfa bieber, cumin, garlic, nigella, and cilantro; pickles (Yemeite, Bulgarian, Israeli); masabacha hummus with chickpeas, herby tehina, and aleppo; plus pita and crudités, Galit
Salatim of labneh with hyssop, sumac, and sesame; cipollini onions a la Grecque with coriander and Bulgarian feta; ezme with Turkish tomatoes and peppers, walnuts, chives, and hot garlic; pumpkin terahi with urfa bieber, cumin, garlic, nigella, and cilantro; pickles (Yemeite, Bulgarian, Israeli); masabacha hummus with chickpeas, herby tehina, and aleppo; plus pita and crudités

Other notes: I loved mixing and matching all the spreads, dips, and salads, collectively referred to as salatim in Israeli cuisine. If I had to pick a favorite, it would be the sweet-and-smoky ezme with tomatoes and walnuts. Even the seemingly familiar dishes deserved every superlative: the hummus was outrageously smooth and luscious, crowned with olive oil and herb-tahini sauce, and the warm pita’s blistered outside and fluffy inside made it the perfect vehicle for dipping.

Altogether, the four colorful courses were a substantial amount of food for our party of three (even including seamless accommodation of my friend’s dietary restriction), so I’d consider it an especially good value for Restaurant Week.

The details: Galit, 2429 N. Lincoln Ave., Chicago.

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Restaurant Week

Chicago Restaurant Week 2020: Lunch at Shaw’s Crab House

This is part of a series of posts about Chicago Restaurant Week 2020, held January 24–February 9. View all of this year’s meal recaps, or browse previous Restaurant Week coverage from 2013–2018.

Mini New England lobster rolls with french fries, Shaw's Crab House
Mini New England lobster rolls with french fries

Best Bite: I was instantly taken with this duo of pint-sized lobster rolls – large enough for the full toasted bun experience, but small enough for a high lobster-to-bun ratio. The piping hot fries paired with the cool, chive-studded lobster were almost enough to transport me to a seaside seafood shack.

Mini key lime and chocolate cake desserts

Other notes: The miniature theme continued into dessert, and my dainty portion of key lime pie was just the right citrusy finish to our rich lunch.

The details: Shaw’s Crab House, 1900 E. Higgins St., Schaumburg.

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