Best Bite: If there’s burrata on a menu, there’s a very good chance I’ll order it, but the way The Bedford paired the ultra-creamy cheese with squash was especially unique. A swipe of apple butter and crumbles of pumpkin seed granola made it almost like a sweet-leaning breakfast dish, and crispy basil added balance. I actually doubled up on squash with my main course, and am glad I did, because the nutty, cheesy, brown butter-soaked agnolotti was the height of comfort.
Other notes: The other pasta option was also exceptional. A more toothsome noodle matched the hearty ragu, which smartly combined fennel and mint with the lamb. And the atmosphere is certainly worth noting: the restaurant is a converted bank vault, so it was fun to take in all the dramatic details.
The details:The Bedford, 1612 W. Division St., Chicago.
If it’s your first time visiting my blog, welcome! This is the first in 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.
It’s hard for me to believe that this is already my fourth year celebrating Restaurant Week in Chicago (and my third year blogging about it). I’m going bigger than ever, eager to sample as much fantastic food as possible across nine total reservations. My picks span a range of cuisines, from upscale Peruvian to classic Louisiana Mardi Gras fare (I’m totally ordering the gator). And like last year, I’ll be checking out Ada Street’s themed menu: all the dishes are inspired by the “last meal” requests of famous criminals. Just read through the choices, and then tell me you aren’t intrigued.
As always, I’m also excited about my dining companions, which include two dozen different people this year. I’m kicking things off tomorrow morning with my first-ever Restaurant Week brunch at Lincoln Park’s Knife & Tine. Check back in the coming days to hear how my nine meals went!